Best Holiday Rum Loaf Bread Machine Recipes

BREAD MACHINE HOT BUTTERED RUM LOAF

Bread Machine Hot Buttered Rum Loaf image

It's a recipe like this that makes you doubly glad you have a bread machine. Warm spices, rum flavors and sweet brown sugar. Mmm!

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 3h40m

Yield 12

Number Of Ingredients 13

Ingredients

1 egg
1 tablespoon rum extract
3 tablespoons butter, softened
3 cups Gold Medal™ Better for Bread™ flour
3 tablespoons packed brown sugar
1 1/4 teaspoons salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cardamom
1 teaspoon bread machine or quick active dry yeast
1 egg yolk, beaten
1 1/2 teaspoons finely chopped pecans
1 1/2 teaspoons packed brown sugar

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.

Nutrition Facts : Calories 170, Carbohydrate 31 g, Cholesterol 25 mg, Fat 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Slice, Sodium 270 mg

HOLIDAY RUM EGGNOG BREAD

Holiday Rum Eggnog Bread image

Make and share this Holiday Rum Eggnog Bread recipe from Food.com.

Provided by OceanIvy

Categories Breads

Time 1h

Yield 1-3 loaves

Number Of Ingredients 11

Ingredients

2 eggs
1 cup eggnog
2 teaspoons rum extract
2 1/4 cups all-purpose flour
1/4-1/2 cup walnuts, chopped
1/2 teaspoon salt
1 cup white sugar
1/2 cup butter, melted
1 teaspoon vanilla extract
2 teaspoons baking powder
1/4 teaspoon ground nutmeg

Steps:

Preheat oven to 350°.
Grease only the bottom of a 9x5 loaf pan (or three 5 3/4 x 3 1/4 inch loaf pans). In a large bow beat the eggs.
Blend in sugar, eggnog, butter, rum extract and vanilla extract.
Combine the flour, baking powder, walnuts, salt and nutmeg, stirring to combine.
Mix into the eggnog mixture; stir just enough to moisten the dry ingredients.
Pour the batter into pan(s).
If baking bread in large pan, bake 40-60 minutes, or until a tester in the center comes out clean.
If baking the breads in the smaller pans, bake 35-40 minutes.
Cool 10 minutes, then remove from pan.
Cool breads completely, then wrap tightly. Keep in the refrigerator.