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Bread-Sweet: Rum-Apple Bread

Source of Recipe

Diane T. Donnelly


List of Ingredients

1/4 cup margarine -- softened
1 cup firmly packed brown sugar
1/2 cup egg substitute
1/4 cup dark rum
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup Granny Smith apple -- (2)
coarsely shredded and peeled
1/2 cup raisins
1/4 cup chopped walnuts
Vegetable cooking spray



Recipe

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 350ºF 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.