Dried Fruit Rum Bread

In a small bowl, soak the dried fruit in the rum for 1 hour, stirring once halfway through.
Combine the soymilk and vinegar in a medium bowl; it will curdle and become like buttermilk.
In a large bowl, combine the flour, salt, sugar, and yeast.
Stir the 1 tablespoon of canola oil and the dried fruit and rum mixture into the buttermilk mixture.
Stir the wet ingredients into the dry.
Transfer to a lightly floured surface and knead for 8 to 10 minutes, until the dough is smooth and pliable.
Add more flour if needed.
Shape into a ball.
Lightly coat a large bowl with the remaining ½ teaspoon oil and turn the dough around to coat.
Cover tightly with plastic wrap and let rise until doubled, 60 to 90 minutes.
Lightly coat an 8 × 4-inch (20 × 10-cm) loaf pan with nonstick spray.
Punch down the dough and press it into the prepared pan.
Loosely cover with plastic wrap and let rise for another 45 minutes.
Preheat the oven to 400°F (200°C, gas mark 6).
Combine the orange spread and water in a small bowl.
Remove the plastic wrap and lightly brush the orange spread mixture on top of the loaf.
Bake for 30 minutes, or until the loaf sounds hollow when tapped on the bottom.
Let cool on a wire rack before slicing.