Rum Raisin Bread Recipe
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Rum Raisin Bread

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."

This Kitchen Approved Recipe has an average star rating of 4.5 Rate/Review | Read Reviews (35)

Prep Time:
15 Min
Cook Time:
40 Min
Ready In:
2 Hrs 55 Min

Servings  (Help)

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Original Recipe Yield 1 - 1 pound loaf
 

Ingredients

  • 2 tablespoons rum
  • 1/2 cup raisins
  • 1/2 cup water
  • 2 cups bread flour
  • 1 tablespoon dry milk powder
  • 2 teaspoons brown sugar
  • 1 teaspoon salt
  • 2 teaspoons butter
  • 2 tablespoons heavy whipping cream
  • 1/2 teaspoon rum flavored extract
  • 1 egg
  • 1 teaspoon olive oil
  • 1 1/2 teaspoons active dry yeast

Directions

  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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 164 | Total Fat: 3.4g | Cholesterol: 28mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Jan. 25, 2004 by RBLAIR   view full review
Delicious! Very rich, moist texture! The best raisin bread I have ever had, and a big hit...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Jan. 25, 2004 by KATY20002000   view full review
This is a great recipe. I've made this one many time & given it for gifts. Everyone who has...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Jan. 25, 2004 by ROSALYN45   view full review
I did this in mini loaves and used in a holiday gift pack of four breads. I'm getting orders...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Jan. 25, 2004 by J LUNDIN   view full review
Wonderful soft texture and light flavor.
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Jan. 25, 2004 by ISADORE   view full review
This was a great bread. It was very moist but not too sweet. I substituted currents for the...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Jan. 2, 2005 by THERESA_M   view full review
Wow! I'm not one to rave about bread recipes, but this one is really good -- or, the modified...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Dec. 25, 2004 by GARYBEARSGIRL   view full review
Definitely a keeper! I saved the rum from marinating the raisins and used it in place of part...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Jan. 25, 2004 by HYPASHA   view full review
very very good
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Mar. 28, 2005 by BLU3WATER   view full review
I've made this bread many times now using my trusty bread machine, and it's a hit every time....
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Nov. 18, 2005 by Blueksyboy   view full review
Great toasted, a bit like tea cakes with a kick, next time i make this i'll add cinnamon and a...

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