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Aug 14, 2021

Rum-Raisin Bread

This Rum Raisin Bread is perfect for Sunday brunch. It's filled with rum soaked raisins, and topped with a rum flavored glaze.

 This rum raisin bread is so easy to make, and is such a stunning presentation with the drizzled glaze.

This bread is wonderful for breakfast, and makes the best French toast. The bread has a tight but soft crumb, a thin chewy crust, and wonderful flavors. You don't really taste the rum per se, but it adds a certain something that makes this a really tasty raisin bread! 

You could change the fruit in this bread. For example, dried cranberries or chopped dried apricots would probably be pretty tasty. Still, the raisins were pretty wonderful. 

Top this bread with a drizzle of an amazing glaze of confectioner's sugar, milk, and rum. 

How to make rum raisin bread:

First, soak the raisins in rum for about 30 minutes. 

Next, mix all of the dough ingredients, and knead for about two minutes. Add the raisins and knead them into the dough until you have a smooth dough. Let the dough rise until doubled. 

After that, divide the dough into three pieces and create three long ropes. Braid the ropes, tuck the ends under, and let the shaped dough rise on a parchment lined baking sheet. 

Bake the bread in a 375 degree F oven and then let cool on a wire rack. 

Finally, drizzle the bread with the glaze. 

If you'd like, you could soak the raisins in the rum for several hours. Just be sure to add the raisins at the very end of kneading because they will be very soft. 

If you have a bread machine, you can follow the kneading instructions at King Arthur Flour. Their instructions take the dough through the first rise before shaping. I adapted this recipe to a stand mixer. 

The From Our Dinner Table is sharing recipes using rum!

Rum-tastic Recipes

We share Recipes From Our Dinner Table! Join our group and share your recipes, too! 

This is an update of a post originally posted in August, 2017. I've added new detail and a printable recipe card. 

For more boozy breads and cakes, be sure to try my RheinbrotChampagne babas, Stout Sourdough, Almond Rum Cake (Gateau de Nantes), and my Fouace Nantaise

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Rum Raisin Bread

Rum Raisin Bread
Yield: 20 slices
Author: Karen's Kitchen Stories
Prep time: 30 MinCook time: 40 MinInactive time: 2 H & 30 MTotal time: 3 H & 40 M
This Rum Raisin Bread is perfect for Sunday brunch. It's filled with rum soaked raisins, and topped with a rum flavored glaze.


For the Dough
  • 28 grams (2 T) rum
  • 85 grams (1/2 cup) raisins
  • 170 grams (3/4 cup) milk
  • 28 grams (2 T) unsalted butter
  • 1/2 teaspoon rum extract, optional
  • 1 large egg
  • 1 tablespoon brown sugar
  • 361 grams (3 cups) unbleached all purpose flour
  • 1 teaspoon salt
  • 2 teaspoons instant yeast
For the Glaze
  • 113 grams (1/2 cup) powdered sugar, sifted, plus more if necessary
  • 1 to 2 tablespoons milk
  • 1 to 2 tablespoons rum


  1. Combine the rum and raisins in a small bowl and soak for about 30 minutes.
  2. Add the rest of the dough ingredients to the bowl of a stand mixer and knead on low for about 2 minutes. Let the dough rest for 5 minutes, covered. Add the raisins and remaining liquid and knead for about 6 minutes, until you have a smooth dough.
  3. Cover and let the dough rise until doubled, about one hour.
  4. Deflate the dough and divide it into three equal pieces. Shape each piece into a 12 inch log. Braid the pieces and tuck the ends under. Cover with oiled plastic wrap.
  5. Preheat the oven to 375 degrees F. When the loaf has doubled, place it in the oven and bake for 35 to 40 minutes, until browned and the center of the loaf reaches 190 degrees F. Cool on a rack completely.
  6. Mix the glaze ingredients and drizzle over the loaf.

Nutrition Facts



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Bread, Rum
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  1. What a gorgeous loaf. My grandmother's recipe contains rum as well so I know yours tastes as good as it looks.

    1. Thanks Wendy! I was really happy with the flavors!

  2. Yum! This looks just perfect!

  3. Wish I could have some of that bread for breakfast... looks so tempting.

  4. I love raisin bread - it's probably my most favorite bread there is and this recipe looks amazing. I always look forward to your bread recipe posts! :)

    1. Thanks Sarah =) I love trying to fit bread into the theme when I can.

  5. Karen, where do you find the time and energy to bake so much great stuff... I am developing an intense inferiority complex, my dear friend....

    another one for my folder "To Cook From KarenKitchenStories"

    1. Awww. Thanks! I usually try to bake one loaf every weekend, so I save them up for when I need to post, especially when participating in these themed events. It seems like these events all fall in the same week! It's the thinking of something to say in these is the hardest part, especially when I cooked/baked the dish two months ago, lol!!

  6. This is like a simpler (and easier to make!) tsoureki with raisins!!! We're both raving about it:):):) THANK YOU SO MUCH for sharing this one dear Karen! Honestly, one of the best recipes around.

    1. Awwww thank you! And now I must explore tsoureki!

  7. Love that you used actual rum and not just flavoring. This looks so delicious. I pinned it to a personal board because once the weather cools I'm totally making this!

  8. Wow, Karen, this looks fantastic!

  9. i dont have rum can is use rum extract in place of real rum

    1. You can, but for soaking the raisins, I'd diluted it with water probably and just use 1/2 teaspoon in the glaze. Or you could try brandy if you have it.

  10. This bread is so beautiful! Do you think pistachios would be too heavy--they'd be lovely with cranberries for the holidays!

    1. I think they'd be fine! That sounds like a wonderful combination.


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