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There’s something deeply comforting about the aroma of warm, spiced bread filling your kitchen—especially when it carries the faint, grown-up whisper of rum-soaked raisins. This Healthy Rum Raisin Bread is my latest obsession, a loaf that feels indulgent but is secretly packed with better-for-you ingredients. It’s not overly sweet, and the rum flavor is subtle and aromatic rather than boozy, making it perfect for a weekend breakfast or an afternoon snack with a cup of tea. Honestly, the process of soaking the raisins and watching the dough rise is just as therapeutic as eating the final slice. You’ll notice the texture is wonderfully moist and tender, with little bursts of juicy fruit in every bite. It’s the kind of baking project that feels special without being complicated, and I think you’re really going to love it.

Recipe Overview

Why You’ll Love This Healthy Rum Raisin Bread

It’s deceptively wholesome. We’re using whole wheat flour, natural sweeteners, and healthy fats to create a bread that’s satisfying and nutritious, without sacrificing an ounce of flavor.
The rum-soaked raisins are a game-changer. Soaking them not only plumps them up beautifully but also infuses the entire loaf with a warm, complex aroma that makes it taste incredibly special.
It has the most wonderful texture. The combination of whole wheat and all-purpose flour gives it a sturdy yet soft crumb, and the raisins stay wonderfully juicy without making the bread soggy.
It’s incredibly versatile. Enjoy it toasted with a smear of butter for breakfast, as a base for French toast, or simply sliced and enjoyed with your afternoon coffee. A little goes a long way.

Ingredients & Tools

150 g raisins
60 ml dark rum
60 ml hot water
180 g whole wheat flour
120 g all-purpose flour
7 g instant yeast
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp salt
120 ml milk (any kind), lukewarm
60 ml maple syrup or honey
1 large egg
2 tbsp coconut oil or unsalted butter, melted
1 tsp vanilla extract

Tools: 1 large mixing bowl, 1 loaf pan (approx. 9×5 inches), parchment paper, whisk, spatula or wooden spoon, cooling rack

The quality of your spices really shines through here, so if your cinnamon has been in the cupboard for a year, it might be time for a fresh jar. And don’t worry—most of the alcohol cooks off, leaving just that wonderful, warm flavor behind.

Nutrition (per serving)

Calories: 185 kcal
Protein: 5 g
Fat: 4 g
Carbohydrates: 32 g
Fiber: 3 g

Serves: 10 | Prep Time: 25 minutes (plus 1 hour soaking) | Cook Time: 35-40 minutes | Total Time: about 2 hours (plus soaking)

Before You Start: Tips & Ingredient Notes

Soak those raisins! This is the most important step for flavor. Let them soak for at least an hour, but if you can do it overnight, you’ll get an even more intense rum essence throughout the bread.
Don’t skip the whole wheat flour. It adds a lovely nutty flavor and extra fiber, which helps create a more satisfying texture. If you only have all-purpose, the bread will be much lighter and cakier.
Your milk and egg should be at room temperature. This helps them incorporate smoothly into the dough and encourages a better rise. If you forget, just place the egg in a bowl of warm water for 5 minutes.
Be patient during the rise. Whole wheat flour can sometimes make dough rise a little slower. Look for the dough to just about double in size—it might take a bit longer than a standard white bread, and that’s perfectly okay.

How to Make Healthy Rum Raisin Bread

Step 1: First, let’s get those raisins plump and flavorful. In a small bowl, combine the raisins, dark rum, and hot water. Give it a good stir, then set it aside for at least an hour. You’ll notice the raisins will drink up most of the liquid and become wonderfully soft and boozy. This is where the magic starts.

Step 2: While the raisins are soaking, you can prepare your dry ingredients. In a large mixing bowl, whisk together the whole wheat flour, all-purpose flour, instant yeast, cinnamon, nutmeg, and salt. Whisking ensures the yeast and spices are evenly distributed, so you get a consistent flavor in every single slice.

Step 3: In a separate bowl or a large measuring jug, combine the lukewarm milk, maple syrup (or honey), egg, melted coconut oil, and vanilla extract. Whisk it all together until it’s smooth and homogenous. The trick is to make sure your milk is just warm to the touch, not hot, otherwise it could kill the yeast.

Step 4: Now, pour the wet ingredients into the dry ingredients. Use a spatula or a wooden spoon to mix until you have a shaggy, slightly sticky dough. It won’t look perfectly smooth at this point, and that’s exactly what you want. Don’t be tempted to add more flour yet.

Step 5: Drain the soaked raisins, reserving about a tablespoon of the soaking liquid if you like for extra flavor. Add the drained raisins to the dough. This is the fun, slightly messy part—use your hands or the spatula to knead the raisins into the dough right in the bowl until they’re fairly evenly distributed.

Step 6: Lightly flour a clean surface and turn the dough out onto it. Knead for about 5-7 minutes. The dough will be sticky at first, but as you knead, it will become smoother and more elastic. You’ll know it’s ready when it springs back slowly when you poke it.

Step 7: Shape the dough into a smooth ball. Lightly oil the same mixing bowl you used before, place the dough ball back in, and turn it over to coat it lightly in oil. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm, draft-free spot for about 1 to 1.5 hours, or until doubled in size.

Step 8: Once risen, punch the dough down gently to release the air. Turn it out onto a lightly floured surface and shape it into a log that will fit the length of your loaf pan. The key here is to create surface tension on top by tucking the ends under.

Step 9: Line your loaf pan with parchment paper, leaving some overhang on the two long sides for easy removal later. Place the shaped dough into the prepared pan, cover it again with the towel, and let it rise for a second time for about 30-45 minutes, until it’s peeking just over the top of the pan.

Step 10: Towards the end of the second rise, preheat your oven to 350°F (175°C). When the dough is ready, you can brush the top with a little milk or a beaten egg for a shinier crust, but it’s optional. Bake for 35-40 minutes. The bread is done when it’s deep golden brown on top and sounds hollow when you tap the bottom.

Step 11: This is the hardest part—be patient! Let the bread cool in the pan for about 10 minutes, then use the parchment paper to lift it out onto a wire rack to cool completely before slicing. Slicing it warm is tempting, but it will be gummy inside. Trust me, it’s worth the wait.

Serving Suggestions

Complementary Dishes

Softened salted butter — The creamy, salty fat is a perfect contrast to the sweet, spiced bread and really makes the rum flavor pop.
A sharp, aged cheddar cheese — The classic pairing of fruit and cheese works beautifully here; the sharpness of the cheese cuts through the sweetness.
Apple slices and almond butter — For a super wholesome snack, add some fresh crunch and nutty flavor that complements the warm spices in the bread.

Drinks

Strong black coffee — The bitterness of the coffee provides a fantastic counterpoint to the sweet, raisin-y bread, making for a perfectly balanced bite.
Earl Grey tea with a splash of milk — The bergamot in the tea harmonizes wonderfully with the cinnamon and rum notes, creating a truly cozy experience.
A small glass of dessert wine — If you’re serving this in the evening, a sweet wine like a Sauternes will mirror and elevate the rum-soaked fruit flavors.

Something Sweet

Vanilla bean ice cream — For a decadent dessert, toast a slice and top it with a scoop of ice cream. The warm bread and cold cream is a textural dream.
A drizzle of caramel sauce — Honestly, this pushes it into dessert territory in the best way possible, adding a rich, buttery sweetness that’s just irresistible.
Whipped honey cinnamon butter — Whip softened butter with a bit of honey and cinnamon and slather it on a warm slice for the ultimate treat.

Top Mistakes to Avoid

Using hot liquid. If your milk is too hot, it will kill the yeast and your bread won’t rise. Lukewarm is the key—it should feel just warm to the touch, not hot.
Adding too much flour during kneading. The dough is supposed to be a bit sticky. Adding too much flour will make your bread dense and dry. Use a light hand with the dusting flour.
Skipping the cooling time. I’ve messed this up before too… slicing into a warm loaf is tempting, but it causes it to become gummy and squished. Let it cool completely on a wire rack for the best texture.
Overbaking. Whole wheat flour can sometimes make the crust darken quickly. If the top is browning too fast, tent it loosely with aluminum foil for the last 10 minutes of baking to prevent it from burning.

Expert Tips

Tip: For an extra flavor boost, add the tablespoon of reserved rum-soaking liquid to the wet ingredients. It deepens the rum flavor without making the dough too wet.
Tip: If your kitchen is cold, create a warm proving spot by placing the covered bowl of dough in the oven with the light on (but the oven OFF). The slight warmth from the bulb is perfect for helping the dough rise.
Tip: To check for doneness without a thermometer, thump the bottom of the loaf. If it sounds hollow, it’s done. If it sounds dense or thud-like, it needs a few more minutes.
Tip: For easy, uniform slices, use a serrated bread knife and use a gentle sawing motion instead of pressing down. This prevents squishing the soft crumb.
Tip: You can turn this into a fabulous French toast. Stale slices soak up the egg mixture perfectly, and the rum and raisins inside create an incredible, custardy center.

FAQs

Can I make this bread without alcohol?
Absolutely! You can replace the rum with an equal amount of apple juice, orange juice, or even strong black tea. The raisins will still plump up, and the liquid will add its own subtle flavor. You could also use a teaspoon of rum extract mixed with the water for that characteristic flavor without the actual alcohol.

How should I store this bread?
Once completely cool, store it in an airtight container or a resealable plastic bag at room temperature for up to 3 days. For longer storage, it freezes beautifully. Wrap the whole loaf or individual slices tightly in plastic wrap and then in foil; it will keep for up to 3 months. Thaw at room temperature.

My dough didn’t rise very much. What happened?
This is usually down to one of three things: old yeast, liquid that was too hot and killed the yeast, or a drafty/too-cold environment for rising. Check the expiration date on your yeast and make sure your liquid is just lukewarm. Next time, try the oven-with-the-light-on trick for a guaranteed warm spot.

Can I use only all-purpose flour?
You can, but the bread will be much lighter, softer, and more cakelike. The whole wheat flour adds a nutty flavor, heartiness, and fiber that makes this a “healthy” bread. If you do use only all-purpose, the texture will be delightful but quite different.

Can I add nuts or other dried fruits?
Of course! This recipe is very adaptable. A half-cup of chopped walnuts or pecans would be lovely stirred in with the raisins. You could also try a mix of dried cranberries, chopped apricots, or even some chocolate chips for a different twist. Just keep the total add-in volume to about one cup so the dough can still hold together.

Healthy Rum Raisin Bread

Cost Level $

Category Healthy Holiday Treats

Difficulty High

Cuisine American, dessert

Servings 10

Total Time 2 minutes

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Make this delicious Healthy Rum Raisin Bread with whole wheat flour and rum-soaked raisins. Perfect for breakfast or snacks. Get the easy recipe now!

Ingredients

For the bread:

150 g raisins
60 ml dark rum
60 ml hot water
180 g whole wheat flour
120 g all-purpose flour
7 g instant yeast
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp salt
120 ml milk (any kind, lukewarm)
60 ml maple syrup or honey
1 large egg
2 tbsp coconut oil or unsalted butter (melted)
1 tsp vanilla extract

Instructions

01
First, let's get those raisins plump and flavorful. In a small bowl, combine the raisins, dark rum, and hot water. Give it a good stir, then set it aside for at least an hour. You'll notice the raisins will drink up most of the liquid and become wonderfully soft and boozy. This is where the magic starts.
02
While the raisins are soaking, you can prepare your dry ingredients. In a large mixing bowl, whisk together the whole wheat flour, all-purpose flour, instant yeast, cinnamon, nutmeg, and salt. Whisking ensures the yeast and spices are evenly distributed, so you get a consistent flavor in every single slice.
03
In a separate bowl or a large measuring jug, combine the lukewarm milk, maple syrup (or honey), egg, melted coconut oil, and vanilla extract. Whisk it all together until it's smooth and homogenous. The trick is to make sure your milk is just warm to the touch, not hot, otherwise it could kill the yeast.
04
Now, pour the wet ingredients into the dry ingredients. Use a spatula or a wooden spoon to mix until you have a shaggy, slightly sticky dough. It won't look perfectly smooth at this point, and that's exactly what you want. Don't be tempted to add more flour yet.
05
Drain the soaked raisins, reserving about a tablespoon of the soaking liquid if you like for extra flavor. Add the drained raisins to the dough. This is the fun, slightly messy part—use your hands or the spatula to knead the raisins into the dough right in the bowl until they're fairly evenly distributed.
06
Lightly flour a clean surface and turn the dough out onto it. Knead for about 5-7 minutes. The dough will be sticky at first, but as you knead, it will become smoother and more elastic. You'll know it's ready when it springs back slowly when you poke it.
07
Shape the dough into a smooth ball. Lightly oil the same mixing bowl you used before, place the dough ball back in, and turn it over to coat it lightly in oil. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm, draft-free spot for about 1 to 1.5 hours, or until doubled in size.
08
Once risen, punch the dough down gently to release the air. Turn it out onto a lightly floured surface and shape it into a log that will fit the length of your loaf pan. The key here is to create surface tension on top by tucking the ends under.
09
Line your loaf pan with parchment paper, leaving some overhang on the two long sides for easy removal later. Place the shaped dough into the prepared pan, cover it again with the towel, and let it rise for a second time for about 30-45 minutes, until it's peeking just over the top of the pan.
10
Towards the end of the second rise, preheat your oven to 350°F (175°C). When the dough is ready, you can brush the top with a little milk or a beaten egg for a shinier crust, but it's optional. Bake for 35-40 minutes. The bread is done when it's deep golden brown on top and sounds hollow when you tap the bottom.
11
This is the hardest part—be patient! Let the bread cool in the pan for about 10 minutes, then use the parchment paper to lift it out onto a wire rack to cool completely before slicing. Slicing it warm is tempting, but it will be gummy inside. Trust me, it's worth the wait.