Rum Raisin Bread

I made this recipe exactly as written and the bread came out perfectly

Delightful! Added cinnamon. Will make again.

Lovely soft bread. I didn’t use any rum but soaked the raisins overnight in orange juice. Then instead of one cup water, I subs with 1/2 cup freshly squeezed orange juice and made up to 1 cup with water.

I made some of the suggested modification. Yogurt and rum for soaking. No rum extract as that has been too strong in the past. I let it rise over night since it didn’t rise at all in machine. 35 min in oven at 350. It needed cinnamon. It was airy and yummy. I have requests from my 4 year sold for more raisin bread.

Good but not great. I used my bread machine and it made a very small 1/2 loaf.

Great way to use those dried-up golden raisins that got lost in the back of my cabinet. Soaked them in rum for a couple of days, nothing left to drain. Most delicious raisin bread we’ve had in ages! Moist, tender, just yummy. Used half white whole wheat flour and half bread flour, ended up adding a few T. more to tighten up the dough. Also don’t keep heavy cream on hand so used yogurt. Once dough raised in bread machine, took it out, patted into a rectangle, spread w/butter, sprinkled w/sugar and cinnamon and some chopped walnuts, rolled it jelly-roll style, let rise again and baked it in the oven @ 350 degrees, 30 min. Perfection!

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 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 1st graders class for 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 also made a great version of this bread with a few modifications: I substitutes half the flour for whole wheat pastry flour, and I added half of a cooked yam to the mix (and omitted the raisins and rum). Yummy! An excellent bright yellow potato bread. I highly recommend it.

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!

its veryy good. i give it a four only because i didnt really care for the rum flavor, being only fourteen. but if you like that taste, then you’d really enjoy this bread.

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.

My only change to this recipe was that I added haf raisins and half dried cranberries which made it more colourful. This was ok not my favourite and I wouldn’t make it again the bread was light I just didn’t like the rum flavour.

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.

Even though I had to make substitutions because I didn’t have all the ingredients, it turned out well. I used fat free plain yogurt instead of cream and 3T mayo instead of eggs. Next time I think I’ll add some cinnamon. Very tastey!

Like others that posted comments here, the bread rose too high on me and burned on the crown ..and was doughy and raw inside.