Apple Rum Raisin Bread

Ingredients

• 1 tablespoon unsalted butter
• 1 tablespoon plus 2 cups all-purpose flour, divided
• 1/2 cup raisins
• 1/2 cup dark rum
• 1/2 teaspoon ground cinnamon
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 2 tart apples, peeled; 1 grated, the other chopped into 1/2 inch pieces
• 1/4 cup vegetable oil
• 1 cup sugar
• 2 eggs, beaten

Directions

1. Set a rack in the center of the oven and heat it to 375 degrees. Butter the inside of an 8- by 8-inch baking pan, dust it with 1 tablespoon flour, then tilt the pan around and shake out any extra.
2. Put the raisins and rum in a small saucepan and warm them over medium low heat until the raisins have softened and swelled, about 10 minutes.
3. In a large bowl, whisk together the remaining 2 cups flour, cinnamon, baking powder and baking soda. Add both apples to the flour mixture, toss to coat, and set the bowl aside.
4. In another bowl, stir the oil, sugar, and eggs together until blended. Mix in the plumped raisins, then use a wooden spoon to fold the wet mixture into the dry mixture until everything is evenly combined.
5. Scrape the batter into the prepared pan and bake until a toothpick poked into the middle comes out clean, about 25 minutes. Serve warm with soft butter.