Homemade Rum + Raisin Bread

Loaf of rum and Raisin Bread with one end sliced off

5 from 11 votes

This Homemade Rum Raisin Bread is fluffy and soft with deep flavors of cinnamon, naturally sweetened, and 100% vegan! It takes less than 10 minutes to make and offers a healthy and nutritious breakfast option with just the right amount of sweetness.

Prep Time10

Cook Time1

Total Time1 10

Course: Breakfast, Brunch, Dessert

Keyword: baked, bread, breakfast, brioche, brunch, cinnamon, classic, dairy-free, dessert, easy, fall recipe, fluffy, gluten-free, healthy, holidays, homemade, loaf, plant-based, raisins, recipe, rum, soft, sweet, traditional, vegan

Servings: servings

Calories: 256kcal

Author: Shanika

Ingredients

BREAD:

2 cups organic Artisan bread flour (See Notes!)
2 tsps baking powder
2 Tbsps flaxseed meal + 6 Tbsps WARM water! (This creates '2 flax eggs')
1 tablespoon ground cinnamon
½ teaspoon allspice
pinch of sea salt
4 Tbsps vegan butter, melted (See Notes!)
1 teaspoon rum extract (See Notes!)
¼ cup Agave syrup or Maple syrup
¼ cup Almond milk + 1 Tbsp! (You can use your fave plant-based milk!)
1 cup organic raisins, soaked

US Customary - Metric

Instructions

TO MAKE THE BREAD:

Preheat your oven to 375 degrees Fahrenheit and lightly grease a standard size loaf pan with vegan butter or coconut oil, then lining it with parchment paper (hanging on the sides).
In a small bowl, add the flaxseed meal and water together to a bowl, stirring and letting it set + thicken for 5 minutes; This makes the 'flax eggs'.
In a large bowl, whisk together the flour, baking powder, cinnamon, allspice, and salt until combined.
In a small bowl or standard 2-cup measuring cup, add the raisins and pour boiling water atop until completely covered. Let them sit for 5-10 minutes, until slightly softened and puffy. Drain + rinse and set aside.
Add the flax eggs, melted vegan butter, rum extract, Agave, and milk to the dry ingredients, stirring everything together using a rubber spatula until combined and moist, yet thick. NOTE: If too dry, add additional milk, 1 tablespoon at a time. Fold in raisins.
Scoop batter in the prepared loaf pan (evenly spreading it out) and bake it for 55-60 minutes, or until the centers come out clean once tested using a toothpick.
Once done, remove bread from oven and let it cool for 10-15 minutes before gently removing it from loaf pan to cool completely.
Slice and enjoy!
Bon Appetit!

Notes

STORAGE:Refrigerate leftover bread by tightly wrapping it in foil paper or keeping it fully covered in a cake stand—lasts up to a week. Can also be stored at room temperature for up to 2 days and if needed, it can be frozen for up to 3 months. Just ensure that your bread cools completely before placing it in the refrigerator or freezer (stored in a freezer safe ziplock).
SWEETENER: You can always use organic brown sugar, pure maple syrup, vegan honey, or date syrup, date syrup or nectar as a substitute for Agave syrup. For vegan honey—-Bee Free Honee, click link.
GLUTEN-FREE VERSION: To make this bread GF, I recommend using a GF Flour Blend (Bob’s Red Mills has a great version!). NOTE: If the bread mixture is too ‘thin + runny’, simply add additional GF flour, ¼ cup at a time.
OIL: Instead of vegan butter, you can also use coconut oil or vegetable oil, if preferred.
RUM: You can feel free to use actual white rum in substitute for rum extract.

Nutrition