Lush Caribbean Pineapple Bread with Rum-Soaked Raisins
A tropical twist on classic bread with a boozy raisin surprise
This Caribbean-inspired bread combines the sweet flavors of pineapple and the warm kick of rum-soaked raisins for a delightful treat that's perfect for brunch or dessert.
- 3 h
- 8
- Intermediate
Ingredients
For the Bread
For the Pineapple Mixture
For the Rum-Soaked Raisins
For the Glaze
Preparation
Marinating the Raisins
Combine raisins and rum
Combine raisins and rum in a small bowl.
Soak Raisins
Cover and let soak for at least 2 hours or overnight.
Drain Raisins
Drain and reserve the rum for later use.
Preparing the Bread Mixture
Preheat Oven
Preheat the oven to 350°F (175°C). Grease a loaf pan.
Cream Butter and Sugar
In a large bowl, cream together the butter and sugar until light and fluffy.
Add Eggs, Vanilla, and Pineapple
Beat in eggs one at a time, then stir in vanilla and crushed pineapple.
Ensure the pineapple is well-drained to prevent a soggy bread texture. Use the reserved rum for extra moisture if needed in the bread mixture.
Cooking Process
Mixing the Dry Ingredients
Sift together flour, baking soda, and salt in a separate bowl.
Combining the Mixtures
Gradually stir flour mixture into pineapple mixture until just combined. Fold in rum-soaked raisins.
Baking the Bread
Pour batter into prepared loaf pan and smooth the top. Bake at 350°F (175°C) for 1 hour or until a toothpick inserted into the center comes out clean.
Plating & Serving
Lush Caribbean Pineapple Bread with Rum-Soaked Raisins
Lush Caribbean Pineapple Bread with Rum-Soaked Raisins
Plating & Serving
Slice the bread after it cools slightly, allowing its tropical aroma to entice. Drizzle with glaze before serving.