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Bread Machine Hot Buttered Rum Loaf

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By Betty Crocker Kitchens
Updated Mar 7, 2013
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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!

Bread Machine Hot Buttered Rum Loaf

  • Prep Time 10 min
  • Total 3 hr 40 min
  • Servings 12
  • Ingredients 13
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Ingredients

Bread

  • 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

Nutty Topping

  • 1 egg yolk, beaten
  • 1 1/2 teaspoons finely chopped pecans
  • 1 1/2 teaspoons packed brown sugar

Instructions

  • Step 
    1
    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.
  • Step 
    2
    Select Sweet or Basic/White cycle. Use Medium or Light crust color. Do not use delay cycle.
  • Step 
    3
    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

170 Calories
4 g Total Fat
4 g Protein
31 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Slice
Calories
170
Calories from Fat
35
Total Fat
4 g
Saturated Fat
2 g
Cholesterol
25 mg
Sodium
270 mg
Potassium
60 mg
Total Carbohydrate
31 g
Dietary Fiber
1 g
Protein
4 g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
10%
10%
Exchanges:
1 Starch; 1 Fruit; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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