Bread Machine Hot Buttered Rum Loaf Recipes

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.

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.

Steps:

• INTO 1 CUP MEASURING CUP BREAK 1 EGG. ADD ENOUGH WATER TO MEASURE 1 CUP. MEASURE CAREFULLY PLACING EGG MIXTURE AND REMAINING BREAD INGREDIENTS IN BREAD MACHINE PAN IN THE ORDER RECOMMENDED BY THE MANUFACTURER. SELECT SWEET OR BASIC/WHITE CYCLE. USE MEDIUM OR LIGHT CRUST COLOR. DO NOT USE DELAY CYCLE. IN SMALL BOWL, MIX ALL TOPPING INGREDIANTS. ABOUT 40 TO 50 MINUTES BEFORE BREAD IS FINISHED LIFT COVER AND CAREFULLY BRUSH TOPPING ON LOAD. CLOSE LID AND CONTINUE CYCLE. REMOVE BREAD AND COOL ON COOLING RACK. SERVE WITH HOT BUTTERED RUM SAUCE