Rum Raisin Bread
Infused with the warm, rich flavor of dark rum and buttery sweetness, this homemade Rum Raisin Bread is a bakery-worthy treat you can create in your own kitchen. Plump raisins, soaked overnight in rum, lend a burst of sweetness and a subtle boozy aroma to every bite, while a hint of ground cinnamon adds cozy spice to the soft, fluffy loaf. Made with pantry staples like all-purpose flour, sugar, and eggs, this bread comes together with just a little patience for kneading and rising. Perfect for breakfast, dessert, or an indulgent snack, it’s irresistible toasted with a smear of butter or served as is. Whether you're hosting brunch or simply elevating your morning routine, this rum-soaked raisin bread is a must-try!
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Ingredients
- 1 cup Raisins
- 0.5 cup Dark rum
- 3.25 cups All-purpose flour
- 0.33 cup Granulated sugar
- 2.25 teaspoons Instant yeast
- 1 teaspoon Salt
- 4 tablespoons Unsalted butter, melted
- 1 cup Whole milk, warmed
- 2 Large eggs
- 1 teaspoon Ground cinnamon
- 1 teaspoon Vanilla extract
Directions
Step 1
Begin by soaking the raisins in the dark rum. Combine 1 cup of raisins and 0.5 cup of rum in a small bowl. Cover and let soak for at least 1 hour, or preferably overnight, to allow the raisins to absorb the rum flavor.
Step 2
In a large mixing bowl or the bowl of a stand mixer, combine the all-purpose flour (3 1/4 cups), granulated sugar (1/3 cup), instant yeast (2 1/4 teaspoons), salt (1 teaspoon), and ground cinnamon (1 teaspoon). Mix well to distribute the dry ingredients evenly.
Step 3
In a separate bowl, whisk together the warmed milk (1 cup), melted butter (4 tablespoons), eggs (2), and vanilla extract (1 teaspoon). Ensure the milk is warm, not hot, to prevent curdling the eggs.
Step 4
Add the wet ingredients to the dry ingredients and mix until a soft dough starts to form. If using a stand mixer, knead the dough on medium speed with a dough hook for 6-8 minutes until it is smooth and slightly sticky. If mixing by hand, knead the dough on a floured surface for about 8-10 minutes.
Step 5
Drain the soaked raisins, reserving any leftover rum for later use if desired. Gently knead the raisins into the dough until they are evenly distributed.
Step 6
Lightly grease a large bowl with butter or oil and place the dough inside. Cover the bowl with a clean kitchen towel or plastic wrap. Allow the dough to rise in a warm, draft-free area for 1.5 to 2 hours, or until it doubles in size.
Step 7
Once the dough has risen, punch it down to release air bubbles. Transfer the dough to a lightly floured surface and shape it into a loaf.
Step 8
Place the shaped dough into a greased 9x5-inch loaf pan, cover it loosely, and let the dough rise for another 30-45 minutes, or until it reaches about 1 inch above the edge of the pan.
Step 9
Preheat your oven to 350°F (175°C).
Step 10
Bake the loaf in the preheated oven for 30-35 minutes, or until the top is golden brown and the bread sounds hollow when tapped. If the top browns too quickly, tent it with aluminum foil halfway through baking.
Step 11
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then, transfer the loaf to a wire rack to cool completely before slicing.
Step 12
Optionally, brush the top of the bread with any reserved rum for an extra touch of flavor.
Step 13
Slice and enjoy your homemade Rum Raisin Bread as is, or serve it toasted with butter for a decadent treat.
Nutrition Facts
| Serving size | 1155.2 grams (1155.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3160 |
| Total Fat 68.60g | 88% |
| Saturated Fat 37.90g | 190% |
| Polyunsaturated Fat 0.10g | |
| Cholesterol 520mg | 173% |
| Sodium 2653mg | 115% |
| Total Carbohydrate 510.20g | 186% |
| Dietary Fiber 21.20g | 76% |
| Total Sugars 183.80g | |
| Protein 69.20g | 138% |
| Vitamin D 204IU | 1020% |
| Calcium 526mg | 40% |
| Iron 24mg | 131% |
| Potassium 2180mg | 46% |
Source of Calories