Rum Raisin Bread Recipe -
Rum Raisin Bread Recipe
  • READY IN ABOUT 3 hrs

Rum Raisin Bread

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 1 - 1 pound loaf Change Servings
  • PREP

    15 mins
  • COOK

    40 mins

    2 hrs 55 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Jan 25, 2004

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
Jan 25, 2004

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.

Jan 25, 2004

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.

Jan 25, 2004

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

Jan 25, 2004

Wonderful soft texture and light flavor.

Jan 25, 2004

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

Mar 28, 2005

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!

Dec 25, 2004

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.


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  • Calories
  • 164 kcal
  • 8%
  • Carbohydrates
  • 27.3 g
  • 9%
  • Cholesterol
  • 25 mg
  • 8%
  • Fat
  • 3.4 g
  • 5%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 4.7 g
  • 9%
  • Sodium
  • 252 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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