Rum Raisin Cranberry Tea Bread

This bread's subtle hint of rum makes it a festive addition to a holiday breakfast.

Prep: 15 minutes; Bake: 50 minutes; Cool: 20 minutes.

Makes 12 servings


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1/4 cup dark rum
1/4 cup orange juice
1/2 cup golden raisins
1/2 cup sun-dried cranberries
4 tablespoons unsalted butter, softened
2 tablespoons orange zest (about 1 orange)
3/4 cup sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream


1. Preheat oven to 350°. Grease and flour a 9- x 5-inch loafpan.

2. Combine first 4 ingredients in a small saucepan. Bring to a low boil over medium-low heat; remove from heat, and cool 10 minutes, allowing fruits to plump; set aside.

3. Beat butter, orange zest, and sugar at medium speed with an electric mixer until well combined. Sift together flour, baking powder, and baking soda in a separate bowl; add kosher salt.

4. Beat eggs, 1 at a time, into butter mixture. Add vanilla, and mix well. Change mixer to low speed; add flour mixture alternately with sour cream, beginning and ending with flour. Scrape down sides of bowl. Add reserved fruit and any unabsorbed liquid; mix just until blended.

5. Transfer batter to prepared loafpan, and bake at 350° for 50 to 55 minutes or until golden brown and a wooden pick inserted in center comes out clean. Cool in pan about 10 minutes; turn out onto a cooling rack, and cool completely before slicing.

Created date

January 2008