Bread in Jars: Pina Colada
Submitted by saldab
Pina colada bread in jars bakes a pineapple, coconut, and rum quick bread right inside canning jars for a charming, giftable treat. Tropical flavor in a decorate-and-give package. Keep the jars chilled and enjoy fresh.
YIELD
1 batchPREP
40 minCOOK
1 hrsREADY
2 hrsA tropical quick bread with a giftable twist: it bakes right inside wide-mouth canning jars. Crack one open and it’s pineapple, coconut, and rum, the flavors of a pina colada in cake form.
Pureed crushed pineapple keeps the bread moist and packs in fruit flavor, while applesauce and whipped egg whites lighten the batter. A cup of shredded coconut and a good splash of rum complete the island theme.
Spoon a level cup of batter into each prepared jar, no more, so it has room to rise without overflowing. Set the jars on a baking sheet, since they’ll tip over on the bare rack.
The fun is in the finish: warm jars get capped straight from the oven, then dressed up with fabric, ribbon, and flowers for a homemade gift that looks boutique-bought.
It’s a charming present for the holidays, a hostess gift, or a bake sale.
Kitchen Tips
- Fill each jar with only one level cupful of batter so the bread has room to rise without spilling over.
- Bake the jars on a baking sheet; they tip over on a bare oven rack.
- For food safety, store the filled jars in the refrigerator or freezer and enjoy the bread within a few days rather than treating them as shelf-stable.
Variations
- Leave out the rum and add a teaspoon of rum extract for an alcohol-free version.
- Fold in chopped macadamia nuts or dried pineapple for texture.
- Bake the batter in standard loaf pans if you’d rather skip the jars.
Ingredients
Directions
Preheat oven at 325℉ (160℃).
Before starting batter, wash 8 (1 pint) wide mouth canning jars with lids in hot soapy water and let drain, dry, and cool to room temperat ure.
Generously prepare jars with cooking spray and flour.
Drain pineapple for 10 minutes, reserving juice.
Purée drained pineapple in a blender.
Measure ou teaspoon 1½ cups purée, adding a little juice if necessary to make 1½ cups.
Set purée aside.
Discard remaining juice. In a mixing bowl, combine applesauce, half brown sugar until light and fluffy.
Beat in egg whites and pineapple puree.
Set aside.
In another mixing bowl, combine flour, baking powder, and baking soda.
Gradually, add to pineapple mixture in thirds, beating well with each addition.
Stir in coconut. Spoon 1 level cupful of batter into each jar.
Carefully wipe rims clean, then place jars on baking sheet (or they’ll tip over) in the ce nter of oven.
Bake 40 minutes. Keep lids in hot water until they’re used.
Whe n cakes are done, remove jars which are HOT from oven one at a time.
If rims need cleaning, use moistened paper to well.
Carefully put lids and rings in place, then screw tops on tightly shut.
Place jars on a wire rack; they will seal as they cool.
Once jars are cool, decorate with round pieces of cloth and then glue on flowers, ribbons, etc.
on lid, ring and side of jar. Unscrew the ring (thelid should be sealed by now) and place a few cotton balls on top of the lid (makes it poofy on top), then a piece of cloth (about 3 inch larger than the lid) on top and screw the ring back on.
Decorate as desired (example pinking shears).
Comments
What applesauce? What do you do with the other half of brown sugar?