• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
A Red Spatula logo
  • About Me
  • Recipes
    • Appetizers
    • Bread & Baking
      • Quick Breads
      • Yeasted Breads
    • Breakfast
    • Desserts
      • Bars & Brownies
      • Cakes
      • Cookies
      • Donuts & Mini Donuts
      • Pie
    • Dinner
    • Meat
      • Beef
      • Chicken
      • Fish & Seafood
      • Pork
      • Turkey
    • Dips & Sauces
    • Drinks
    • Salads
    • Side Dishes
    • Snacks
    • Soups
    • Recipe Index
    • Recipe Search
  • Whole Grain Resources
  • Travel and Hiking
    • Hikes In The USA
    • International Travel
    • National Parks
    • State Parks
    • Travel within United States
  • Contact
menu icon
go to homepage
search icon
Homepage link
  • About Me
  • Recipes
    • Appetizers
    • Bread & Baking
      • Quick Breads
      • Yeasted Breads
    • Breakfast
    • Desserts
      • Bars & Brownies
      • Cakes
      • Cookies
      • Donuts & Mini Donuts
      • Pie
    • Dinner
    • Meat
      • Beef
      • Chicken
      • Fish & Seafood
      • Pork
      • Turkey
    • Dips & Sauces
    • Drinks
    • Salads
    • Side Dishes
    • Snacks
    • Soups
    • Recipe Index
    • Recipe Search
  • Whole Grain Resources
  • Travel and Hiking
    • Hikes In The USA
    • International Travel
    • National Parks
    • State Parks
    • Travel within United States
  • Contact
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Bread & Baking » Yeasted Breads

    Raspberry Swirl Loaf

    Published: May 11, 2020 · Modified: Jul 30, 2024 by Amy Sandidge · This post may contain affiliate links · 4 Comments

    Jump to Recipe

    Are you looking for a sweet bread filling with a fruit filling? This lovely Raspberry Swirl Loaf will check all those boxes. It might look complicated, but I promise, it is not as hard as it looks!

    Let me mention too, that the Raspberry Sauce I used in this recipe is the highest-ranking/ traffic driving recipe on my site. People are always searching for and using this sauce. If you don't feel like making the sauce, no problem. Raspberry preserves from the store work just as well.

    raspberry swirl bread sliced on a piece of parchment paper.

    What Makes This Bread Work

    There are so many great things to note about this bread, but let's start with the texture. Although I used wheat flour in this bread, no one will ever know. It is still just as light and fluffy as you would hope it would be!

    The sweet bread and raspberry combination is too good! The sauce is sweet and slightly tart, which pairs perfectly with the mellow bread.

    It is a beautiful loaf of bread. This baking project is one you can be proud of! Everyone will be so impressed when you cut into the bread.

    Ingredients

    • Milk- This adds to the richness and texture of the bread. You can use any type of milk you like, I have tried several and they all work.
    • Instant Yeast- You can also use active dry for this recipe, but I prefer the instant.
    • Potato flakes- This might seem like a weird thing for bread, but just think about potato bread. The potato flakes make this bread so fluffy and tender.
    • Honey- I love honey in this bread, but you can also use granulated sugar or even maple syrup for another sweetener option.
    • Oil- I use canola oil. You can also sub this for melted butter if you prefer.
    • Eggs- These will add to the texture, flavor, and even structure of the bread.
    • Salt- it won't take much, but salt is necessary for the bread.
    • Whole wheat flour- I used Einkorn for this bread, but you can also use white or red wheat, spelt, or even rye.
    • All-purpose flour- I like to use a blend of wheat and white flour. You get the nutritional value of wheat flour, but the texture you want with the white flour.
    • Raspberry preserves or sauce- Remember to check out my recipe for raspberry sauce!

    How To Make

    Bread in a Bosch mixer.
    Woman spreading raspberry sauce over bread dough.
    Woman pinching bread closed on a countertop.
    Woman slicing bread down the middle.
    Woman twisting raspberry bread.
    raspberry bread rising in a bread pan.

    This is a simple method for dough making, called a straight dough method. Basically, everything gets thrown in the bowl and mixed at the same time. Super simple. I rarely make a loaf of bread without my Bosch.

    1. Once the bread is mixed, cover and let it rise until it has doubled.
    2. This recipe is enough for 2 8x4 loaves of bread. Divide the dough in half as evenly as you can. I didn't weigh it, so I cannot give the weight.
    3. Working with one loaf at a time, roll into a rectangle. I like to do mine about 18x24 inches.
    4. Spread evenly with the Raspberry Sauce. Leaving a 1-2 inch gap at the bottom. If it is all covered with the sauce, you cannot pinch the ends to seal at the end.
    5. Roll up the rectangle, making careful to keep it fairly tight. I know this will be hard with the sauce, but do the best you can! Pinch it closed.
    6. Slit the roll lengthwise with a sharp knife right down the middle, leaving about 2 inches uncut at the end.
    7. Take the 2 sides and face the up, the swirls facing up. Twist the 2 sides over each other, as shown in the photos.
    8. Pinch the end to keep it together. Then place in the prepared pan. You might have to squish it in just a little.
    9. Cover and let it rise until doubled again. Bake.
    10. Remove from the oven and let it cool for about 7-10 minutes before taking it from the pan.
    11. Let it cool or enjoy it right away!
    raspberry swirl bread sliced on a piece of parchment paper.

    Notes

    • The most important thing with this bread is not to overbake. Whole wheat baked goods will absorb more moisture than those with only refined flours. Some people think the only solution is to add more liquid. I have found the best solution is actually to underbake just SLIGHTLY.
    • I also actually like to go by internal temperature on the bread for doneness. I like to bake to 190 degrees. Be sure to insert the thermometer into the center of the loaf.
    • When you are swirling the bread, it will be a little messy. Just do your best to keep it tidy, but don't stress too much about it.
    • Making sure the dough is mixed properly too is another good way to ensure you have an awesome loaf.
    • After you have baked this bread, and it is cooled, if you don't eat it all in one day, it will hold. It holds at room temperature for 2 days. Or in the fridge for up to 4.
    • This bread also makes really yummy toast!

    Einkorn wheat

    What is Einkorn? An ancient grain, in fact, it is considered the oldest wheat we know of- about 5,000 years old. Cool, right. I am interested in it as it is supposed to be more easily digestible than traditional wheat.

    There are plenty of people with gluten intolerance who are able to consume this product with no problems. I think it is pretty interesting and worth looking into.

    More Bread Ideas

    If you like these swirled loaves as much as I do, let me share a few other recipes I love. My cranberry orange loaf is one I make ALL THE TIME during the holidays. My pumpkin brioche is another seasonal favorite. Herb swirled bread is a savory loaf that is delicious with your favorite meal. I also love this cinnamon swirl raisin bread, especially for toasting in the mornings.

    Follow me on Instagram!

    For more inspiration

    A Red Spatula
    raspberry swirl bread sliced on a piece of parchment paper.

    Raspberry Swirl Loaf

    Amy Sandidge
    This delicious swirled loaf is lightly sweetened and oh-so tasty!
    5 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 30 minutes mins
    Cook Time 40 minutes mins
    resting time 1 hour hr 30 minutes mins
    Total Time 2 hours hrs 40 minutes mins
    Course Bread
    Cuisine American
    Servings 2 8x4 loaves

    Ingredients
      

    • 1 ¼ cup warm milk This should feel just warm to the touch, about 100 degrees. Don't heat it too much or it will kill your yeast.
    • 2 ½ teaspoons instant yeast
    • 1 ½ cup whole wheat flour I used Einkorn and loved it!
    • 2 ½-3 ½ cups all purpose flour This is a variable, start with 2 ½ cups and go from there.
    • ½ cup potato flakes not necessary, but it really works to make a tender bread.
    • ½ cup honey
    • ½ cup oil I used canola oil, but you can use any fat you choose. Butter is perfect also.
    • 3 eggs
    • ½ teaspoon salt
    • 1- 1 ½ cup raspberry sauce or preserves My recipe for raspberry sauce will be included in post

    Instructions
     

    • Add all ingredients to mixer minus the raspberry sauce. Also start with 2 ½ cups all purpose flour. Mix for several minutes before you decide if you need more flour. You want the dough to be slightly tacky (sticky), but not really sticky. It should just barely come off the side of the mixer.
      Cover and allow to double in a warm place.
      Prepare 2- 8x4 loaf pans. I like to spray them with a pan spray as that is easiest. You can just as easily use softened butter as well. Set pans aside.
      Remove risen dough from bowl. Cut in half, these will be your 2 loaves. Working with one at a time, roll to a 18x24 inch rectangle. Spread at least ½ cup raspberry sauce on loaf, leaving a 1-2 inch border at the bottom of dough. This extra dough will be what you use to pinch the roll closed. You can't do this if there is sauce on it! Now, roll the roll just as you would a cinnamon roll. Making sure you roll top to bottom, as you want the bottom with no sauce left for last. Try and roll fairly tight, but not too tight, keep that filling in as best you can. I know, it is going to be messy! Now, pinch your roll closed, as shown in photos on post. Roll the roll over with the pinch bottom.
      Cut down the center of the roll as shown in photos, leaving about 2 inches uncut at one end. Face the 2 cut sides up. Then carefully twist them over each other, doing your best to keep cut sides up. Pinch the loose ends together to seal.
      Tuck both ends under to leave a beautiful top on the loaf.
      Transfer loaf to pan. Cover and allow to rise until doubled in a warm place. Repeat with the second loaf. Cover and let it rise as well.
      While the loaves are rising, preheat oven to 350 degrees.
      Place loaves in oven when they have risen. You will want these loaves to bake at least 35 minutes. The loaf will be fairly dark brown, as shown in photo.
      Remove from oven. Set on cooling rack about 5 minutes. To remove from pan, turn pan on it's side on the cooling rack. Carefully begin to slide the bread from pan, turning upside down if needed, but quickly turning to top up.
      Allow to cool as long as you able. We couldn't wait, as the smell was just too good! We cut into our's almost immediately and it was gone just about as fast!
      Now, sit back and enjoy. You deserve it!

    Notes

    • The most important thing with this bread is not to overbake. Whole wheat baked goods will absorb more moisture than those with only refined flours. Some people think the only solution is to add more liquid. I have found the best solution is actually to underbake just SLIGHTLY.
    • I also actually like to go by internal temperature on the bread for doneness. I like to bake to 190 degrees. Be sure to insert the thermometer into the center of the loaf.
    • When you are swirling the bread, it will be a little messy. Just do your best to keep it tidy, but don't stress too much about it.
    • Making sure the dough is mixed properly too is another good way to ensure you have an awesome loaf.
    • After you have baked this bread, and it is cooled, if you don't eat it all in one day, it will hold. It holds at room temperature for 2 days. Or in the fridge for up to 4.
    • This bread also makes really yummy toast!
    Keyword ancient grain recipes, raspberry swirled loaf, sweet breads, whole grain bread, whole grain loaves, whole wheat bread
    Tried this recipe?Let us know how it was!
    • Desserts
    • Yeasted Breads
    • Einkorn Flour
    « The Best Thick Raspberry Sauce
    Raspberry Sweet Rolls »

    Reader Interactions

    Comments

      5 from 5 votes (3 ratings without comment)

      Did you make this recipe? Let me know! Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Francesca Reale says

      May 27, 2020 at 5:30 am

      5 stars
      Just made this bread this evening. I made a blueberry sauce because I had fresh blueberries in the fridge instead of raspberries. My only suggestion when switching up the fruit is use caution when you’re spreading the fruit on th dough because some is wetter than others. I was pretty convinced that my bread would never bake all the way through because the blueberries were so wet, but to my surprise, after adding a few more minutes to the bake time, they came out perfect. Just had a slice and it’s delicious.

      Reply
      • admin says

        May 30, 2020 at 2:39 am

        That is a great suggestion, it's so important to be mindful of how much liquid your berries have in them! You can always cook them a little longer when you are making the thickened sauce too. Thank you for trying the recipe!

        Reply
    2. FSethman says

      December 16, 2023 at 12:07 am

      5 stars
      Can we make this using the bread machine? My husband absolutely loves raspberry bread and I’ve been experimenting with my machine lately.

      Reply
      • Amy Sandidge says

        December 16, 2023 at 2:00 am

        You can certainly make the dough in the bread machine, but you cannot swirl the bread in the machine. That will have to be done by hand!

        Reply

    Primary Sidebar

    Hi, I'm Amy! I am a culinary school graduate creating a comprehensive collection of recipes, with a focus on incorporating whole grains. My goal is to craft dishes that resonate with the whole family. 

    More about me →

    Popular

    • Slices of grilled stuffed pork tenderloin on a white plate.
      Grilled Stuffed Pork Tenderloin
    • Breakfast Oat Groats Instant Pot Recipe
    • Virgin pina colada with a drink umbrella and pineapple wedge on it.
      Virgin Pina Colada Recipe- with Coconut Milk
    • Lemon curd in small mason jars with fresh lemons on the side.
      The Best Thick Lemon Curd
    • Facebook
    • Instagram
    • Pinterest

    Subscribe

    Are Whole Grains and Carbs the Big Bad Wolf?

    Subscribe and find out. I will be sending out weekly or biweekly updates on recipes I am creating!

    Thank you for subscribing!

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Copyright © 2025 A Red Spatula

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.