Rum, Raisin & Coconut Bread

🏝️ Mini Rum, Raisin & Coconut Bread

Rum & Raisin Bread

The tropical bread that thinks it’s on holiday in Barbados

Perfect for the Panasonic SD-PN100KXC mini breadmaker

🍞 Introduction

Sometimes a loaf of bread wants to be more than just a sandwich vessel. It wants adventure. It wants sunshine. It wants rum and coconut. This mini masterpiece combines the rich creaminess of coconut milk, the cheeky warmth of dark rum, and the juicy bursts of raisin — all baked to perfection in your Panasonic mini breadmaker using the raisin bread setting.

It’s quick to prepare, totally fuss-free (no soaking needed), and ideal for breakfast, tea, or quietly demolishing in one sitting with a cup of coffee while your campervan is parked up somewhere scenic.

🛠️ Ingredients

200g strong white bread flour

¾ tsp active instant yeast

1½ tbsp caster sugar

¼ tsp salt

15g softened butter

120ml full-fat coconut milk (tinned)

1 tbsp dark rum

¼ tsp ground cinnamon (optional but delightful)

50g raisins (dry – no soaking needed)

1 tbsp desiccated coconut (optional for extra texture)

🍞 Method

1. Load your bread pan

Add the ingredients in the following order:

Coconut milk

Butter (softened)

Sugar and salt (in opposite corners)

Flour

Yeast (in a small well on top of the flour)

(Add desiccated coconut now if using)

2. Select the right setting

Set your Panasonic SD-PN100KXC to:

Raisin Bread programme

Light crust

(No loaf size selection is needed — it’s a mini by default)

3. Add raisins when prompted

Your breadmaker will beep during the cycle to signal the perfect time to add the raisins (usually around 20–30 minutes in). Toss them in dry — they’ll stay plump and chewy.

4. Let the machine work its magic

Sit back, maybe sip some leftover rum (you definitely deserve it), and let the warm, tropical aroma fill the air.

🧈 Serving Suggestions

This bread is a total show-off — it’s great fresh, toasted, or even sliced cold with a generous slab of butter. It pairs beautifully with:

Lime or pineapple marmalade

Clotted cream

Nut butters

A strong cup of coffee or a sneaky rum hot chocolate

💡 John’s Tips & Tweaks

Want a sweeter loaf? Add an extra ½ tbsp sugar or a small handful of chopped dried pineapple.

Craving crunch? Throw in some chopped pecans or walnuts at the fruit-add stage.

No rum? Use a splash of vanilla extract or a dash of orange juice as a substitute.

📸 Final Thoughts

Whether you’re baking this in your kitchen or in the back of Vanilla, this loaf is pure sunshine in bread form. It’s a slice of Caribbean spirit, neatly compacted into your mini machine — and it’s guaranteed to make you feel like you’re on holiday, even if you’re parked in a layby near Cannock Chase.

🏕️ From the blog of:

John Nickolls

Drone pilot, gadget whisperer, bread alchemist, campervan king.

Follow more baking, travelling, and tech adventures on johnsdrones.net and @johnnickolls on Instagram.