Hot Buttered Rum Quick Bread

Be the first to review
Recipe by Vino Girl

From Cooking Light, November 2007

Ingredients Nutrition


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

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a