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Hot Buttered Rum Quick Bread

Yield 12 servings (serving size: 1 slice)
For the prettiest loaf, make sure the butter is chilled when beaten into the batter. You can use gold rum in place of dark, if you wish.

Ingredients

  • Cooking spray
  • 1 1/2 teaspoons all-purpose flour
  • 1 cup all-purpose flour (4 1/2 ounces)
  • 1/4 cup whole wheat flour (1 1/4 ounces)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon grated nutmeg
  • 3/4 cup packed light brown sugar
  • 1/4 cup chilled butter, cut into pieces
  • 1/3 cup egg substitute
  • 1/2 cup ripe mashed banana (about 1 banana)
  • 2 tablespoons dark rum
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon butter, melted

Nutrition Information

  • calories 164
  • caloriesfromfat 29 %
  • fat 5.2 g
  • satfat 3.1 g
  • monofat 1.3 g
  • polyfat 0.4 g
  • protein 2.5 g
  • carbohydrate 26.3 g
  • fiber 1 g
  • cholesterol 13 mg
  • iron 1.1 mg
  • sodium 243 mg
  • calcium 44 mg

How to Make It

  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. 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.

  4. 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 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 at 350° 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.