Bread Machine Hot Buttered Rum Loaf Recipes

HOT BUTTERED RUM SAUCE

Steps:

• Mix all ingredients in 1 1/2-quart saucepan. Heat to boiling over medium heat, stirring constantly.
• Boil 3 to 4 minutes, stirring constantly, until slightly thickened. Serve warm. Store covered in refrigerator.

HOLIDAY RUM LOAF (BREAD MACHINE)

Steps:

• Combine according to your manufacturer's directions.
• Makes one 1 1/2 pound loaf.
• Success Hints: For a real treat, also prepare Rum Bath for dipping (see recipe I posted).
• This recipe can be made using regualr and rapid bake cycles.

RUM RAISIN LOAF (BREAD MACHINE)

Steps:

• Measure all ingredients except raisins into baking pan in the order recommended by the manufacturer.
• Insert pan into the oven chamber.
• Select Sweet Cycle.
• Add raisins at the "add ingredient" signal.
• When the baking cycle ends, immediately remove the bread from the pan and place it on a wire rack.
• Let cool to room temperature before slicing.

HOT BUTTERED RUM QUICK BREAD

Steps:

• Lightly coat an 8 x 4 inch loaf pan with cooking spray; dust with 1 1/2 teaspoons all-purpose flour. Set aside.
• Preheat oven to 350°.
• Combine flours, baking powder, baking soda, cinnamon, salt, and nutmeg; stir with a whisk to combine.
• Combine sugar and 1/4 cup butter in a large bowl; beat at medium speed until light and fluffy (about 3 minutes).
• Add egg substitute; beat until combined.
• Beat in banana, rum, and vanilla.
• Add flour mixture to banana mixture; beat on low speed just until combined.
• Scrape batter into prepared pan with a spatula; smooth top.
• Bake for 30 minutes; gently remove from oven, and drizzle top with 1 tablespoon melted butter.
• Bake an additional 10 minutes or until a wooden pick inserted in center comes out clean.
• Cool in pan 5 minutes before turning out onto a wire rack to cool completely.