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Apple Rum Raisin Bread Recipe

Sunday Brunch

How to make the best meal of the week even better.

Sydney Oland
Published: Last Updated:
Apple Rum Raisin Bread Recipe

[Photograph: Sydney Oland]

There is something that is very essentially comforting about cooked apples. It might be the soft texture, or it could be the earthy sweetness. Whatever it is, apples make a great starting point for any morning meal. This breakfast pastry may have more in common with a simple cake than a quick bread, but it comes together quickly and gives you a reason to break out some rum first thing in the morning.

Grating as well as chopping the apples keeps this bread moist and flavorful without weighing it down with too much fat. You're going to need all of those saved calories—eating this warm out of the oven with some soft butter and a nice cup of tea will clear your head and get you ready to face the rest of your Sunday.

  • Yield:makes one 8- by 8-inch cake
  • Active time: 15 minutes
  • Total time:40 minutes

Ingredients

  • 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

Directions

  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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Sydney Oland Product Developer/Food Writer

After finishing my degree from the University of Toronto in Studio Art and English I moved to Boston to complete my MA in the Gastronomy program at Boston University and a culinary diploma from The Cambridge Culinary School of Arts. My husband and I operate a drum and bass record store, and have two cats, Rita and Sheryl. You can find me posting weekly here on SE in my two columns, British Bites and Sunday Brunch, or every once in a while in the Boston Globe.

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