Soak raisins in rum in a Ziplock bag.

Dice candied orange peel.

Preheat oven to 375°F (190°C). Line pie tins with parchment paper.

Pulse oats in a food processor.

Combine dry ingredients (flour, baking powder, baking soda, brown sugar, white sugar, salt) in the food processor and pulse to blend.

Dice butter and pulse into the dry ingredients until small bits form.

Transfer the dry ingredients to a large mixing bowl.

Add raisins (with rum) and candied orange peel to the dry ingredients.

Mix thoroughly.

Pour in buttermilk and mix until just combined. Avoid over-mixing.

Flour a counter or cutting board.

Turn dough out onto the floured surface and knead briefly (3-4 turns), adding flour if needed.

Divide the dough in half and shape into rounds.

Place each round into a parchment-lined pie pan.

Cut a cross on top of each loaf.

Sprinkle with flour or sugar (optional).

Place pans on a cookie sheet and bake for 30 minutes.

Check for doneness with a straw or thermometer (180°F/82°C).

Bake for an additional 5-8 minutes or more, if needed.

Let cool in pans for 5 minutes, then transfer to wire racks to cool completely.