Hot Buttered Rum Bread Machine Recipe
This festive bread machine recipe creates a rich, buttery loaf infused with warm spices and a splash of rum.
Equipment
- Bread machine with Basic/White program
- 1½- to 2-pound loaf capacity pan
Ingredients
1½-Pound Loaf – Basic Version
- ¾ cup milk
- ¼ cup water
- 4 tbsp butter melted
- 1 tbsp rum
- 3 cups bread flour
- 2 tbsp brown sugar packed
- ½ tsp cinnamon
- ⅛ tsp nutmeg
- ⅛ tsp cloves
- ¾ tsp kosher salt
- 1 tsp yeast
2-Pound Loaf – Larger Version
- 1 cup milk
- ⅓ cup water
- 5 tbsp butter melted
- 2 tbsp rum
- 4 cups bread flour
- 3 tbsp packed brown sugar
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp cloves
- 1 tsp kosher salt
- 1¼ tsp yeast
Buttered Rum Glaze
- ¼ cup powdered sugar
- 1 tbsp butter melted
- ½ tsp rum or rum extract (optional)
Instructions
- Load Ingredients: Add all ingredients to your bread machine's baking pan in the order listed, beginning with milk and ending with yeast.
- Select Settings: Choose the “Basic/White” program. Match the loaf size to your selected version (1½ or 2 lb) and press Start.
- Make the Glaze: Near the end of the baking cycle, prepare the glaze. In a small bowl, combine powdered sugar, half of the melted butter, and rum. Stir until smooth, gradually adding more melted butter to adjust consistency.
- Finish the Loaf: Once the bread is baked, move it to a wire rack lined with parchment paper.
- Glaze and Cool: Let the loaf cool slightly. Drizzle the glaze over the top, adjusting thickness for piping or spreading.
Notes
- For a non-alcoholic version, use rum extract instead of rum.
- A thicker glaze can be piped for decorative effect, while a thinner glaze will coat the loaf more evenly.
- Ideal for holiday gifts or cozy gatherings—pair with mulled cider or lattes for a memorable treat.
Tried this recipe?Let us know how it was!