Skip to main content New<> this month
Get the Allrecipes magazine

Rum Raisin Bread

Rated as 4.5 out of 5 Stars

"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."
Added to shopping list. Go to shopping list.

Ingredients

2 h 55 m servings 164
Original recipe yields 10 servings (1 - 1 pound loaf)

Directions

{{model.addEditText}} Print
  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.

Nutrition Facts


Per Serving: 164 calories; 3.4 27.3 4.7 25 252 Full nutrition

Explore more

Reviews

Read all reviews 38
  1. 46 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
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
Newest

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.

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.

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...

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