Hi Sarah, this quick bread version of stollen doesn't require soaking the fruit in rum, but you could add this step if you desire. Just be sure to drain the fruit well so you're not adding a lot of additional moisture to the bread. We haven't tried this recipe with almond paste in the center, but I suspect the baking time would be about the same. However, keep in mind that this dough is more tender than a yeast dough and may not hold up as well with an almond paste addition. 

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