Rum raisin loaf

Rum raisin loaf


67 people made this

About this recipe: This bread is a little sweeter and richer than your typical fruited loaf. For best results, soak the raisins in rum overnight and measure the raisins after soaking.

Jill M.

Serves: 10 

  • 2 tablespoons rum
  • 75g (3 oz) raisins or sultanas
  • 100ml (4 fl oz) water
  • 275g (10 oz) bread flour
  • 1 dessertspoon dark brown soft sugar
  • 1 teaspoon salt
  • 15g (1/2 oz) butter
  • 2 tablespoons double cream
  • 1/2 teaspoon rum extract
  • 1 egg
  • 1 teaspoon olive oil
  • 1 1/2 teaspoons dried active baking yeast

Prep:30min  ›  Cook:3hr  ›  Ready in:3hr30min 

  1. In a small bowl, pour rum over raisins. Let stand for at least 30 minutes and drain.
  2. Place ingredients in pan of bread machine in the order recommended by the manufacturer. Use the regular setting.
  3. If your machine has a Fruit setting, add the raisins at the signal, or about 5 minutes before the kneading cycle has finished.

Rum extract

Rum extract may not be available in your local shops, try searching online or in specialty shops.

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Reviews (8)


Altered ingredient amounts. leave the raisins soaking until all or most of the rum has been absorbed - 08 Jun 2009


Used different ingredients. This was a great bread. It was very moist but not too sweet. I substituted currents for the sultanas, they worked very well. - 18 Jul 2008


Vey nice bread, added to my favourites already - 15 May 2011

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