Rum Raisin Bread

Rum Raisin Bread

Made  times

"This bread is a little sweeter and richer than the usual raisin bread. For best results, soak the raisins in rum overnight and measure the raisins after soaking."
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2 h 55 m servings 164 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 164 kcal
  • 8%
  • Fat:
  • 3.4 g
  • 5%
  • Carbs:
  • 27.3g
  • 9%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • 25 mg
  • 8%
  • Sodium:
  • 252 mg
  • 10%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. In a small bowl, pour rum over raisins. Let stand for 30 minutes and drain.
  2. Place ingredients in pan in the order recommended by the manufacturer. Use the regular setting for a 1 pound loaf.
  3. If your machine has a Fruit setting, add the raisins at the signal, or about 5 minutes before the kneading cycle has finished.


  1. 44 Ratings

Most helpful positive review

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

Most helpful critical review

The dough was so wet and gluey that the breadmachine couldn't incorporate the raisins at all. I had to stop the breadmaker to incorporate more flour and knead it by hand. This recipe's ratios ne...

Most helpful
Most positive
Least positive

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

I did this in mini loaves and used in a holiday gift pack of four breads. I'm getting orders from my friends for a whole loaf. They love it.

This is a great recipe. I've made this one many time & given it for gifts. Everyone who has tasted it, raves.

Wonderful soft texture and light flavor.

This was a great bread. It was very moist but not too sweet. I substituted currents for the raisins, they worked very well.

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 w...

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.

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...

very very good

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