Grated apples give this quick bread plenty of moisture, while apple chunks together with plump rum-soaked raisins provide plenty of texture and flavor to this quick breakfast bread. No jam required!
'Rum Raisin' on Serious Eats
I got my first ice cream maker sometime in elementary school, and ever since then, I've made my dad a batch of rum raisin ice cream for just about every Christmas, birthday, and Father's Day. He claims my version is the best he's ever had, which I think boils down to three factors: 1. It's homemade, which always adds appeal; 2. I'm his daughter; 3. There's a lot of rum in it. The alcohol keeps it nice and soft, scoopable even after a few days in the freezer.
I like my ice cream boozy, but feel free to hold back a bit on the rum if you'd rather it be less of a prominent flavor. Don't skip the raisin-soaking step, though; I've found that the raisins freeze hard if they're not rum-saturated.