The best delicious Rum-apple Bread recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Rum-apple Bread recipe today!
Hello my friends, this Rum-apple Bread recipe will not disappoint, I promise! Made with simple ingredients, our Rum-apple Bread is amazingly delicious, and addictive, everyone will be asking for more Rum-apple Bread.
What Makes This Rum-apple Bread Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Rum-apple Bread.
Ready to make this Rum-apple Bread Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
1/4 c Margarine, softened
1 c Firmly packed brown sugar
1/2 c Egg substitute
1/4 c Dark rum
1 3/4 c All-purpose flour
1 ts Baking powder
1/2 ts Baking soda
1/2 ts Salt
1 c Granny Smith apple, (2)
-coarsely shredded and
-peeled
1/2 c Raisins
1/4 c Chopped walnuts
Vegetable cooking spray
Cream margarine, and gradually add the sugar, beating at medium speed of a
mixer until light and fluffy (about 5 minutes). Add egg substitute, and
beat until well-blended. Add rum; beat well.
Combine flour and the next 3 ingredients. Add to creamed mixture; beat
well. Stir in shredded apple and next 2 ingredients.
Pour batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at
350 degrees for 1 hour or until a wooden pick inserted in the center comes
out clean. Let cool in pan 10 minutes on a wire rack; remove from pan, and
let cool completely on wire rack. Yield: 16 servings.
Per serving: 167 Calories; 4g Fat (23% calories from fat); 3g Protein; 29g
Carbohydrate; 0mg Cholesterol; 183mg Sodium
NOTES : After I found out I had high cholesterol, I started cooking
healthier by taking recipes my family enjoys and creating lighter versions.
This bread was a hit. We eat it as a dessert or as a snack in the evening.
~- Diane T. Donnelly, Bronx, New York.
Yields
16 Servings
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