Raspberry Swirl Bread

Raspberry Swirl Bread Recipe

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Cindy Rapkin


All I can say is yum. And any fruit filling will do.


★★★★★ 3 votes

15 Min


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  • 1 Tbsp
    active dry yeast
  • 1/3 c
    warm water (110-115 degrees)
  • 1/2 c
    sour cream (110-115 degrees)
  • 1
  • 1/4 c
    butter, melted
  • 1/4 c
  • 1 tsp
  • 2 1/4-2 1/ c

  • 1 pkg
    8 oz cream cheese, softened
  • 1
  • 1/2 c
  • 1 tsp
    vanilla extract
  • 1/8 tsp
  • 1/2 c
    raspberry jam

  • 1 1/4 c
    confectioners sugar
  • 1 tsp
    vanilla extract
  • 2 Tbsp

How to Make Raspberry Swirl Bread


  1. In a large bowl, dissolve yeast in warm water. Stir in sour cream, egg, butter, sugar and salt. Stir in enough flour to form a soft dough.
  2. Turn onto a floured surface; knead 20 times or until smooth. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1 1/4 hours.
  3. In mixing bowl, beat cream cheese, egg, sugar, vanilla and salt until smooth, set aside. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 12in X 8in rectangle. Spread filling to within 1/2 inch of edges. Spoon jam lengthwise over half of filling. Roll up jelly roll style, starting with the long side with the jam. Pinch seams to seal; make sure your seams are sealed well or filling will leak out. Tuck ends under.
  4. Place loaves seam side down on a greased baking sheet. With a sharp knife, cut shallow slashes across the top of each. Cover and let rise until doubled, about 30 minutes.
  5. Bake at 375 degrees for 15-20 minutes or until golden brown. Remove from pan to a wire rack. Combine glaze ingredients; drizzle over warm bread.

Printable Recipe Card

About Raspberry Swirl Bread

Course/Dish: Sweet Breads

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