Hot Buttered Rum Quick Bread Recipes

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 ingredients. About 40 to 50 minutes before bread is finished, lift cover of bread machine and carefully brush topping on top of loaf. Close lid to continue with cycle. Remove baked bread from pan; cool on cooling rack.

Steps:

• For the butter mixture: Add the butter, brown sugar, honey, cinnamon, cloves and allspice to a medium bowl. Using a rubber spatula, mix everything together until well combined. Transfer the mixture to a mason jar and screw on the lid. Refrigerate until ready to use.
• For the cocktail: Add 2 tablespoons of the butter mixture to each coffee mug. Pour 2 ounces of rum into each mug. Top off with boiling water and stir to melt the butter. Garnish with any or all of the whipped cream, mini marshmallows, cinnamon sticks or star anise and serve.

Steps:

• Using an electric mixer, beat the brown sugar, butter, honey, cinnamon, nutmeg, cloves, and salt in a medium bowl until blended and smooth. Transfer the mixture to a 4-cup (or larger) measuring cup. Add the rum and then 2 cups of boiling water. Stir until the butter mixture dissolves. Divide the buttered rum among 4 mugs. Garnish with the cinnamon sticks and serve.

Steps:

• Combine butter, brown sugar, and confectioners' sugar in a large coffee mug; stir the mixture together with a fork until well combined. Pour in the rum, add the ice cream and cinnamon, and fill the remainder of the mug with simmering water. Mix the drink with the fork until the ice cream and butter have melted together to make a creamy topping. Sprinkle with a dash of nutmeg, and serve.

Steps:

• Melt butter in a large pot over medium heat. Blend in brown sugar and confectioners' sugar. Remove from heat, and whisk in the ice cream, cinnamon, and nutmeg. Pour mixture into a plastic container, seal, and freeze.
• In a coffee mug, measure 1 tablespoon Hot Buttered Rum Batter and 1 fluid ounce of rum, then fill cup with boiling water. Stir, and sprinkle top of drink with nutmeg.

Steps:

• Combine the sugar, cinnamon and nutmeg in a small bowl, then gradually pour in the rum and melted butter, and stir together. Evenly divide the mixture between two small heatproof glasses. Top each with 100ml boiling water and stir well. Serve with a cinnamon stick to garnish.

Steps:

• Lightly coat an 8 x 4 inch loaf pan with cooking spray, dust with flour and set aside. Preheat oven to 350 degrees Lightly spoon 1 cup all purpose flour and whole wheat flour into dry measuring cups, level with a knife. 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 with a mixer at medium speed until light and fluffy (about 3 minutes). Add egg substitute beat until combined. Beat in bananna, rum and vanilla. Add flour mixture to banana mixture, beat on low sped ust until combined. Scrape batter into prepared pan with a spatula, smooth top. bake at 350 degrees for 30 minutes. gently remove from oven, and drizzle top with 1 tablespoon melted butter. Bake an additional t10 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:

• 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.