its veryy good. i give it a four only because i didnt really care for the rum flavor, being only fourteen. but if you like that taste, then you'd really enjoy this bread.

This is the best raisin bread ever! It does make a small loaf, but it rises well in the bread machine. It's firm, soft, and not too sweet. The only thing I changed was I used light cream instead of heavy whipping cream since that was what I had on hand. I don't think it made a difference. Next time I might add a little cinnamon. Update: Used the last of this to make French Toast Corners (recipe from this site) which was delish, though once again I wished for more cinnamon. Guess it's just me.

The two of us sat down and ate half this loaf shortly after it finished baking! It is definitely a good bread. I didn't really taste any rum though, which makes me think I could just skip that part entirely and make some plain old raisin bread. I think I will add cinnamon and maybe some nutmeg and forget the rum next time.

What is there to say? This bread is the bomb! Really soft and moist. The first time I made it, my bread maker made mush of the raisins, so I had to adjust the timing for putting them in. I'd also advise watching the bread maker the first time you make it because I found the dough to be much too wet and had to threw in a few extra tablespoons to flour on the first mixing, and then an additional tablespoon when the raisins went in.

My only change to this recipe was that I added haf raisins and half dried cranberries which made it more colourful. This was ok not my favourite and I wouldn't make it again the bread was light I just didn't like the rum flavour.

Definitely the best Raisin Bread. So moist and what a rum flavour! I didn't have any milk powder or whipping cream, so I used 2 tablespoons of plain yoghurt instead.

Even though I had to make substitutions because I didn't have all the ingredients, it turned out well. I used fat free plain yogurt instead of cream and 3T mayo instead of eggs. Next time I think I'll add some cinnamon. Very tastey!

Like others that posted comments here, the bread rose too high on me and burned on the crown ..and was doughy and raw inside.

Absolutely excellent flavor, but the bread didn't bake all the way through. The center was still raw. Also, it baked into the absolutely weirdest shape loaf I have ever seen. But, with some tweaking, it will be great.

Great toasted, a bit like tea cakes with a kick, next time i make this i'll add cinnamon and a little nutmeg.

Soaked the raisins for two days and this bread turned out wonderful. It was moist and sweet. Would be a great holiday bread. Everyone enjoyed it and there was a lot of complaining when it was gone.

I've made this bread many times now using my trusty bread machine, and it's a hit every time. Last night I decided to make another loaf but didn't have heavy cream on hand, so I substituted it with plain yogurt. It's much softer and the flavor is wonderful as usual. I won't be buying any store bought raisin bread for a long long time!

I added 1 tsp. rum extract and the rum left over from soaking the raisins. I also added some cinnamon. It was very good, but not as great as I thought it would be. We had it toasted at breakfast and it tasted like store bought. The loaf came out small...maybe it was my bread machine. I may try this again.

Wow! I'm not one to rave about bread recipes, but this one is really good -- or, the modified version I made was really good! I switched half of the flour for whole wheat pastry flour and added about 3/4 c chopped walnuts and a pinch of cinnamon. I left out the rum extract, but the flavor from the raisins came through very nicely. The texture reminded me of Russian Easter bread (Kulich), which I have been enjoying for years. Thanks for a great recipe!

Definitely a keeper! I saved the rum from marinating the raisins and used it in place of part of the water in the bread. Keeps well and stays moist.

Delicious! Very rich, moist texture! The best raisin bread I have ever had, and a big hit with my co-workers!