Rum Raisin Loaf Recipe

Name: Rum Raisin Loaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¼ cup light rum (I used Bacardi Limon Rum); 1 cup golden raisin; ½ cup warm water; ⅓ cup butter, melted; 2 eggs; ½ cup sour cream; 1 teaspoon vanilla; ½ teaspoon lemon rind, grated; ½ teaspoon orange rind, grated; ⅓ cup granulated sugar; 3 ½ cups all-purpose flour (I used bread flour); ½ teaspoon salt; 1 tablespoon active dry yeast; 1 egg yolk, lightly beaten (for glazing)

Servings: persons

¼ cup light rum (I used Bacardi Limon Rum)
1 cup golden raisin
½ cup warm water
⅓ cup butter, melted
2 eggs
½ cup sour cream
1 teaspoon vanilla
½ teaspoon lemon rind, grated
½ teaspoon orange rind, grated
⅓ cup granulated sugar
3 ½ cups all-purpose flour (I used bread flour)
½ teaspoon salt
1 tablespoon active dry yeast
1 egg yolk, lightly beaten (for glazing)

1
["In a small microwaveable bowl, pour the rum over the raisins; cover and microwave on high for 1 minute.", "Let cool.", "Into the pan of the bread machine, add (in order) water, butter, eggs, sour cream, vanilla, lemon and orange rinds, sugar, salt, flour and yeast.", "Choose the dough setting.", "When the dough is ready, turn out onto a lightly floured surface.", "Drain the raisins, reserving the rum.", "Pat the raisins dry; knead into the dough.", "Let rest for 5 minutes.", "Divide the dough in half.", "Divide 1 half into thirds; roll into 16-inch ropes.", "Braid the ropes together; pinch the ends to seal.", "Repeat with the other half of the dough.", "Place each loaf into a greased 8"" x 4"" loaf pan; cover and let rise until doubled in bulk, about 1 hour.", "Brush with the beaten egg yolk.", "Bake in the centre of a 400 degree F oven until golden and the loaves sound hollow when tapped on the bottom, about 30 minutes.", "Brush with the reserved rum, if desired.", "Let cool."]

752

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: ¼ cup light rum (I used Bacardi Limon Rum), 1 cup golden raisin, ½ cup warm water, ⅓ cup butter, melted, and more.

Yes, Rum Raisin Loaf falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Rum Raisin Loaf

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions