Bread in Jars: Chocolate Applesauce
Submitted by mlbart
Chocolate applesauce bread baked in mason jars for a charming homemade gift. Moist cocoa cake with a hint of almond, sealed fresh right from the oven.
YIELD
8 servingsPREP
20 minCOOK
40 minREADY
60 minThis chocolate applesauce bread brings together rich cocoa and smooth applesauce for a cake-like loaf that stays incredibly moist. The surprise? A touch of almond extract that rounds out the chocolate flavor with something warm and nutty in the background.
Baked right inside wide-mouth canning jars, these little breads seal themselves as they cool. That means they stay fresh for weeks, making them ideal for holiday gifting, bake sales, or care packages. The jars are ready to decorate with fabric, ribbon, and whatever craft supplies you have on hand.
The batter comes together quickly: wet ingredients in one bowl, dry in another, fold together just until combined. Overmixing is the enemy here. You want a tender crumb, not a tough one. Spoon one level cup into each greased jar and get them onto a baking sheet before sliding into the oven.
Kitchen Tips
- Wipe jar rims clean before sealing. Any batter residue will prevent a proper seal.
- Keep lids in hot water until you’re ready to use them. This softens the rubber gasket for a tighter seal.
- Jars are extremely hot when they come out. Use oven mitts and handle one jar at a time.
- Let jars cool completely on a wire rack before decorating. You’ll hear them pop as they seal.
Variations
- Swap applesauce for mashed banana and add ½ cup mini chocolate chips for a chocolate banana version.
- Stir in 1 teaspoon of cinnamon and a pinch of nutmeg for a Mexican hot chocolate spin.
- Replace almond extract with peppermint extract during the holidays for a chocolate-mint treat.
Ingredients
Directions
Preheat oven at 325℉ (160℃).
Place a baking sheet onto middle rack and remove top rack from oven.
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 temperature.
Generously prepare jars with margarine.
In a mixing bowl, combine margarine, sugar, egg whites, vanilla, almond extract, and applesauce.
In another mixing bowl, combine flour, cocoa powder, baking powder, baking soda, and salt.
Mix wet ingredients with dry ingredients just until moistened.
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 center of oven.
Bake 40 minutes.
Keep lids in hot water until they’re used.
When cakes are done, remove jars which are HOT from oven one at a time.
If rims need cleaning, use moistened paper towel.
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 (the lid 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 inches; larger than the lid) on top and screw the ring back on.
Decorate as desired (example pinking shears).
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