Apple Rum Raisin Bread

[Photograph: Sydney Oland]

About the author: Sydney Oland lives in Somerville, Mass.  Find more information at (or read

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Apple Rum Raisin Bread

About This Recipe

Yield:makes one 8- by 8-inch cake
Active time:15 minutes
Total time:40 minutes
Special equipment:8- by 8-inch baking pan
This recipe appears in: Sunday Brunch: Apple Rum Raisin Bread


  • 1 tablespoon unsalted butter
  • 1 tablespoon plus 2 cups all-purpose flour, divided
  • 1/2 cup raisins
  • 1/2 cup dark rum
  • 1/2 teaspoon ground cinnamon
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 tart apples, peeled; 1 grated, the other chopped into 1/2 inch pieces
  • 1/4 cup vegetable oil
  • 1 cup sugar
  • 2 eggs, beaten


  1. 1

    Adjust oven rack to middle position and preheat to 375°. Rub the inside of an 8- by 8-inch baking pan with butter, then coat with 1 tablespoon flour, tipping out and discarding excess. In a small saucepan combine raisins and rum, place over medium low heat until raisins are plump, about 10 minutes.

  2. 2

    In a large bowl combine remaining 2 cups flour, cinnamon, baking powder and baking soda and whisk to combine. Toss both apples in flour mixture and reserve.

  3. 3

    In a separate bowl combine oil, sugar, and eggs and mix until combined. Add plumped raisins then fold wet ingredients into dry ingredients with a wooden spoon until evenly incorporated. Transfer to prepared baking pan and bake until toothpick inserted in the center comes out clean, about 25 minutes. Serve warm with soft butter.


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