Rum Raisin Bread

46 Ratings
  • 5 star values: 33
  • 4 star values: 7
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 2

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.

By Jill B. Mittelstadt
Advertisement

Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified

Directions

  • In a small bowl, pour rum over raisins. Let stand for 30 minutes and drain.

    Advertisement

  • Place ingredients in pan in the order recommended by the manufacturer. Use the regular setting for a 1 pound loaf.

  • 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 g total fat; 25 mg cholesterol; 252 mg sodium. 27.3 g carbohydrates; 4.7 g protein; Full Nutrition

Popular in Yeast Bread

Reviews (38)

Read All Reviews

Most helpful positive review

RBLAIR
Rating: 5 stars
01/25/2004
Delicious! Very rich moist texture! The best raisin bread I have ever had and a big hit with my co-workers!
Helpful
(23)

Most helpful critical review

Anonymous
Rating: 1 stars
01/25/2004
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.
Helpful
(5)
46 Ratings
  • 5 star values: 33
  • 4 star values: 7
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 2
Reviews:
Most Helpful Most Positive Least Positive Newest
RBLAIR
Rating: 5 stars
01/25/2004
Delicious! Very rich moist texture! The best raisin bread I have ever had and a big hit with my co-workers!
Helpful
(23)
ROSALYN45
Rating: 5 stars
01/25/2004
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.
Helpful
(18)
KATY20002000
Rating: 5 stars
01/25/2004
This is a great recipe. I've made this one many time & given it for gifts. Everyone who has tasted it raves.
Helpful
(17)
Advertisement
J LUNDIN
Rating: 5 stars
01/25/2004
Wonderful soft texture and light flavor.
Helpful
(15)
ISADORE
Rating: 5 stars
01/25/2004
This was a great bread. It was very moist but not too sweet. I substituted currents for the raisins they worked very well.
Helpful
(15)
GARYBEARSGIRL
Rating: 5 stars
12/25/2004
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.
Helpful
(13)
Advertisement
BLU3WATER
Rating: 5 stars
03/28/2005
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!
Helpful
(12)
THERESA_M
Rating: 5 stars
01/02/2005
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!
Helpful
(11)
HYPASHA
Rating: 5 stars
01/25/2004
very very good
Helpful
(11)
More Reviews