Recipe by Jill M.
"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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dry milk powder
heavy whipping cream
rum flavored extract
1 1/2 teaspoons
active dry yeast
Delicious! Very rich, moist texture! The best raisin bread I have ever had, and a big hit with my co-workers!
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 need some work.
This is a great recipe. I've made this one many time & given it for gifts. Everyone who has tasted it, raves.
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.
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 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!
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Rum Raisin Bread
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
** Calories: 164
** Calories from Fat: 31
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