Rum Raisin Bread

By Addie

"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."

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

Preparation

Step 1

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

This is the best bread machine bread I ever had! WOW! I omit the rum extract. And I do not have any dry milk....ever....so I just skip it, but still. YUMMMMMMMM! I am making it for my first graders class for a snack next week. YUMMMMM, hey, did I say YUMMMMMM?!

Great recipe! My husband loved it. It's a little more like a Polish egg bread than a normal bread, though.

I loved this bread even though I forgot the egg and didn't use rum to soak the raisins. I soaked the raisins in water, used vanilla yogert inplace of cream and threw in a pinch of cinnimon. Even without the egg - it was GOOD. Gotta try it again with the egg! Thanks for this one!

Delicious! Very rich, moist texture! The best raisin bread I have ever had, and a big hit with my co-workers!

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

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

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.

Wonderful soft texture and light flavor.

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!

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.

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!

Great toasted, a bit like tea cakes with a kick, next time I make this I'll add cinnamon and a little nutmeg.

I didn't have whipping cream so I used sour cream and it worked just fine.

I modified the recipe by increasing it about 50 percent since several reviewers commented that the loaf was small. I wasn't sure I had the proportions correct but it came out great. I am going to add the raisins later in the kneading process so they are not as chopped. I also didn't add the rum extract to the recipe, did use 1/3 dark raisins, 1/3 golden raisins and 1/3 dried cranberries, coated the fruit in nutmeg and cinnamon before added it to the dough. A soft, tasty loaf.

This was a great raisin bread I added 1-1/2 Tablespoons of cinnamon.

This was awesome! It was a little on the soft side and I usually like a crispy crust but it was good. Very flavorful and good. Will be making again soon!

This is the best raisin bread ever! It does make a small loaf, but it rises well in the bread machine. It's firm, soft, and not too sweet. The only thing I changed was I used light cream instead of heavy whipping cream since that was what I had on hand. I don't think it made a difference. Next time I might add a little cinnamon. Update: Used the last of this to make French Toast Corners (recipe from this site) which was delish, though once again I wished for more cinnamon. Guess it's just me.

The two of us sat down and ate half this loaf shortly after it finished baking! It is definitely a good bread. I didn't really taste any rum though, which makes me think I could just skip that part entirely and make some plain old raisin bread. I think I will add cinnamon and maybe some nutmeg and forget the rum next time.

What is there to say? This bread is the bomb! Really soft and moist. The first time I made it, my bread maker made mush of the raisins, so I had to adjust the timing for putting them in. I'd also advise watching the bread maker the first time you make it because I found the dough to be much too wet and had to threw in a few extra tablespoons to flour on the first mixing, and then an additional tablespoon when the raisins went in.

Definitely the best Raisin Bread. So moist and what a rum flavour! I didn't have any milk powder or whipping cream, so I used 2 tablespoons of plain yoghurt instead.

Absolutely excellent flavor, but the bread didn't bake all the way through. The center was still raw. Also, it baked into the absolutely weirdest shape loaf I have ever seen. But, with some tweaking, it will be great.

Soaked the raisins for two days and this bread turned out wonderful. It was moist and sweet. Would be a great holiday bread. Everyone enjoyed it and there was a lot of complaining when it was gone.

I added 1 tsp. rum extract and the rum left over from soaking the raisins. I also added some cinnamon. It was very good, but not as great as I thought it would be. We had it toasted at breakfast and it tasted like store bought. The loaf came out small...maybe it was my bread machine. I may try this again.

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!

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 love this recipe. My breadmaker isn't the best but this recipe came out very nice anyway. Nice texture, nice crust, wonderful flavor. I used dried cranberries instead of raisins with good results.

I thought it was good, I used more rasins and 2 tablespoons brown sugar and it turned out great!

This recipe is just awesome! i've made it several times and it always comes out GREAT! Thanks for the recipe! by the way, I marinate the raisins for a day or two in the rum and it's AWESOME!

Wonderful soft texture and light flavor.

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

Delicious! Very rich, moist texture! The best raisin bread I have ever had, and a big hit with my co-workers!