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This is a moist sweet bread that freezes and ships well. You can use real RUM or rum extract ~ with sugar or Splenda (sugar-free, except for the sugar in the canned pineapple). Very fast & easy
PINA COLADA BREAD with RUM GLAZE
1 cup sweetened shredded coconut (use unsweetened for sugar-free version)
1/2 cup (1 stick) unsalted butter, room temperature
1-1/2 cups all-purpose flour.........................................................1/2 tsp. salt
1/2 tsp. baking soda (increase to 1 tsp. with Splenda)...................3 large eggs
1 cup sugar or regular white Splenda...........................................1/2 tsp. rum extract
1 cup sour cream or Greek yogurt (pineapple or coconut are good) (can replace 1/4 cup with RUM, if you want)
1 can (20 ounces) crushed pineapple in light juice or water, drained well
***
Preheat oven to 350. Spray a 9" or 10" loaf pan generously with non-stick baking spray (containing flour) or 3 mini-loaf pans, and set aside
Pour pineapple into a strainer, rinse with water, mash it down to get all the liquid out ~ then allow to sit and drain, at least 10 minutes. (If you don't mind sugar, reserve about 1 TB of the juice for the glaze later)
In the bowl of a stand mixer, beat butter and sugar/Splenda on high speed until light and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition; then beat in the baking soda, salt and rum extract. Reduce speed to low, and alternately add flour in three parts and sour cream in two, beginning and ending with flour mixture. Mix just until combined.
Fold pineapple and coconut into batter. Scrape batter into prepared loaf pan and smooth surface. Bang the pan down sharply on the counter to break any air bubbles.
Put the pan on a baking sheet (to catch any runover); bake until a toothpick inserted in center comes out clean, about 55-65 minutes. Brush the glaze over the sides and top of the bread (be sure to let it drip down the sides between the bread and the pan, and into any cracks on top). Cool completely before slicing.
Optional RUM GLAZE:
3/4 cup powdered sugar (or 1/2 cup regular white Splenda plus 1/4 cup cornstarch)
1 TB RUM or 1/2 tsp. rum extract plus milk or reserved pineapple juice as needed
Gradually whisk the liquid into the powdered sugar (1 tsp. at a time), until it's a thick, smooth drizzle consistency.
OPTIONAL: Flaked coconut or sprinkles to put on top
PINA COLADA BREAD with RUM GLAZE
1 cup sweetened shredded coconut (use unsweetened for sugar-free version)
1/2 cup (1 stick) unsalted butter, room temperature
1-1/2 cups all-purpose flour.........................................................1/2 tsp. salt
1/2 tsp. baking soda (increase to 1 tsp. with Splenda)...................3 large eggs
1 cup sugar or regular white Splenda...........................................1/2 tsp. rum extract
1 cup sour cream or Greek yogurt (pineapple or coconut are good) (can replace 1/4 cup with RUM, if you want)
1 can (20 ounces) crushed pineapple in light juice or water, drained well
***
Preheat oven to 350. Spray a 9" or 10" loaf pan generously with non-stick baking spray (containing flour) or 3 mini-loaf pans, and set aside
Pour pineapple into a strainer, rinse with water, mash it down to get all the liquid out ~ then allow to sit and drain, at least 10 minutes. (If you don't mind sugar, reserve about 1 TB of the juice for the glaze later)
In the bowl of a stand mixer, beat butter and sugar/Splenda on high speed until light and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition; then beat in the baking soda, salt and rum extract. Reduce speed to low, and alternately add flour in three parts and sour cream in two, beginning and ending with flour mixture. Mix just until combined.
Fold pineapple and coconut into batter. Scrape batter into prepared loaf pan and smooth surface. Bang the pan down sharply on the counter to break any air bubbles.
Put the pan on a baking sheet (to catch any runover); bake until a toothpick inserted in center comes out clean, about 55-65 minutes. Brush the glaze over the sides and top of the bread (be sure to let it drip down the sides between the bread and the pan, and into any cracks on top). Cool completely before slicing.
Optional RUM GLAZE:
3/4 cup powdered sugar (or 1/2 cup regular white Splenda plus 1/4 cup cornstarch)
1 TB RUM or 1/2 tsp. rum extract plus milk or reserved pineapple juice as needed
Gradually whisk the liquid into the powdered sugar (1 tsp. at a time), until it's a thick, smooth drizzle consistency.
OPTIONAL: Flaked coconut or sprinkles to put on top
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