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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Recipe Summary

prep:
15 mins
cook:
40 mins
additional:
2 hrs
total:
2 hrs 55 mins
Servings:
10
Yield:
1 - 1 pound loaf
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Ingredients

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

Directions

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

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  • 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

164 calories; protein 4.7g 9% DV; carbohydrates 27.3g 9% DV; fat 3.4g 5% DV; cholesterol 25mg 8% DV; sodium 252.3mg 10% DV. Full Nutrition
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Reviews (38)

Read More Reviews

Most helpful positive review

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! Read More
(24)

Most helpful critical review

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. Read More
(5)
46 Ratings
  • 5 star values: 33
  • 4 star values: 7
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 2
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! Read More
(24)
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. Read More
(18)
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. Read More
(17)
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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. Read More
(15)
Rating: 5 stars
01/25/2004
Wonderful soft texture and light flavor. Read More
(15)
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. Read More
(13)
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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! Read More
(12)
Rating: 5 stars
01/25/2004
very very good Read More
(11)
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! Read More
(11)
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. Read More
(5)
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