Raspberry Pumpkin Spice Swirl Bread

Soft homemade yeast bread is filled with brown sugar, warm pumpkin pie spice, and juicy raspberries, then finished with a simple vanilla glaze. This Raspberry Pumpkin Spice Swirl Bread is a lovely way to welcome the first cozy days of fall while still enjoying the bright flavor of summer berries.

Frozen raspberries work beautifully in this recipe, which means you can make it any time of year. The bread machine does the mixing, kneading, and first rise, then the dough is rolled out, filled, shaped, and baked in a regular loaf pan.

Tips and Techniques

Keep the raspberries frozen. Don’t thaw them before adding them to the dough. Thawed raspberries release considerably more juice and can make the inside of the loaf gummy.

Don’t overfill the bread. It may be tempting to add extra berries, but too much fruit can prevent the center of the loaf from baking properly.

Expect some raspberry juice. A little pink or red juice escaping from the swirl is perfectly normal and gives the sliced bread a beautiful homemade appearance.

Watch the top while baking. Sweet yeast breads can brown quickly. If yours is getting darker than you’d like, loosely cover it with foil for the remainder of the baking time.

Wait before glazing. If the bread is piping hot, the glaze will melt straight into it. Slightly warm or completely cooled bread gives you a prettier white drizzle.

If You Don’t Have Pumpkin Pie Spice

You can substitute 1 teaspoon cinnamon, or use a combination of cinnamon with a tiny pinch each of nutmeg, ginger, and cloves.

Using Blueberries Instead

Frozen blueberries are an excellent substitute for the raspberries. Use ¾ cup frozen blueberries, keep them frozen, and toss them with 1 tablespoon flour before adding them to the dough.

Blueberries are firmer than raspberries, so they’re also a little easier to work with when rolling the loaf.

Storage

Once completely cooled, store the bread tightly covered at room temperature for up to 2 days.

For longer storage, refrigerate the loaf. Bring individual slices to room temperature or warm them briefly before serving.

The bread can also be sliced and frozen. Wrap individual slices well and place them in a freezer-safe container.

Serving Suggestions

This bread is wonderful served slightly warm with butter and a cup of coffee or tea. It’s especially lovely for breakfast, an afternoon treat, or a cozy weekend bake.

The combination of tart raspberries, brown sugar, warm spices, and vanilla glaze makes it feel like the perfect bridge between the last days of summer and the beginning of fall.

Jana Rae

Raspberry Pumpkin Spice Swirl Bread

Soft Raspberry Pumpkin Spice Swirl Bread filled with brown sugar, warm fall spices and raspberries, then topped with a simple vanilla glaze.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 35 minutes mins

Dough Cycle/Rising 2 hours hrs

Total Time 3 hours hrs

Servings: 1 large loaf

Course: Breakfast, Dessert

Cuisine: American

Calories: 285

Ingredients Method Notes

Ingredients

  

For the Bread Dough

• ¾ cup warm milk about 105–110°F
• 1 large egg
• 3 tablespoons butter softened
• 3 tablespoons granulated sugar
• 1 teaspoon salt
• 3 cups all-purpose flour or bread flour
• 2¼ teaspoons active dry yeast or bread-machine yeast

For the Raspberry Swirl

• 2 tablespoons butter softened
• ⅓ cup packed brown sugar
• 1 teaspoon pumpkin pie spice
• ¾ cup frozen raspberries
• 1 tablespoon all-purpose flour

For the Vanilla Glaze

• ½ cup powdered sugar
• 1 tablespoon milk plus more as needed
• ¼ teaspoon vanilla extract

Get ingredients with

Get Recipe Ingredients

Method

 

Make the Dough

1. Add the ingredients to your bread-machine pan in the order recommended by your machine’s manufacturer.
2. For most machines, add the milk, egg, and softened butter first. Add the sugar and salt, followed by the flour. Make a small indentation in the top of the flour and add the yeast, keeping it separate from the liquid.
3. Select the Dough Cycle and allow the machine to complete the entire cycle, including the first rise.

Prepare the Pan

1. Lightly grease a 9 × 5-inch loaf pan.
2. When the dough cycle has finished, transfer the dough to a lightly floured work surface.
3. Gently press out the air and roll the dough into a rectangle approximately 9 × 14 inches.

Make the Filling

1. Spread the 2 tablespoons softened butter over the dough, leaving approximately a ½-inch border around the edges.
2. In a small bowl, combine the brown sugar and pumpkin pie spice.
3. Sprinkle the mixture evenly over the buttered dough.
4. Keep the raspberries frozen until you’re ready to add them. Gently toss the frozen raspberries with 1 tablespoon flour.
5. Scatter the raspberries evenly over the brown sugar mixture. Don’t press or mash them into the dough.

Shape the Loaf

1. Beginning at one of the short ends, gently roll the dough into a log, similar to making cinnamon rolls.
2. Don’t roll excessively tightly. The raspberries are delicate and will release more juice if they’re crushed.
3. Pinch the seam closed, then gently pinch the ends to help contain the filling.
4. Place the loaf seam-side down in the prepared loaf pan.

Second Rise

1. Loosely cover the loaf with a clean kitchen towel or lightly greased plastic wrap.
2. Let rise in a warm, draft-free place for approximately 30–60 minutes, or until the dough looks noticeably puffy and has risen above the edge of the pan.
3. Toward the end of the rising time, preheat the oven to 350°F.

Bake

1. Bake for approximately 35–45 minutes, or until the loaf is nicely golden brown.
2. Because this bread contains a moist fruit filling, checking the internal temperature is especially helpful. The center of the bread should reach approximately 190°F.
3. If the top is becoming too dark before the center is finished baking, loosely tent the loaf with aluminum foil.
4. Remove from the oven and allow the bread to cool in the pan for approximately 10 minutes.
5. Carefully remove the loaf and transfer it to a wire rack.

Make the Vanilla Glaze

1. In a small bowl, whisk together the powdered sugar, 1 tablespoon milk, and vanilla.
2. If necessary, add additional milk ½ teaspoon at a time until the glaze is thick but easily drizzled.
3. Let the bread cool until just slightly warm before drizzling the glaze over the top.
4. Allow the glaze to set before slicing.

Notes

• Keep the raspberries frozen: Do not thaw the raspberries before adding them to the dough. Frozen berries release less juice while you’re shaping the loaf and help prevent a soggy filling.
• Flour the berries: Gently toss the frozen raspberries with 1 tablespoon flour just before adding them. This helps manage some of the moisture released during baking.
• Handle gently: Raspberries are delicate. Roll the dough gently and avoid pressing down on the berries so they don’t completely break apart.
• Don’t overfill: More berries may sound better, but too many can create wet pockets and make the center of the loaf difficult to bake through.
• Check for doneness: Because of the moist fruit filling, an instant-read thermometer is helpful. The center of the bread should reach approximately 190°F.
• Prevent over-browning: If the top becomes nicely browned before the center is finished, loosely tent the loaf with aluminum foil for the remainder of the baking time.
• Cool before glazing: Allow the loaf to cool until just slightly warm or completely cooled before adding the vanilla glaze. Glaze added to hot bread will melt and run off.
• Blueberry variation: Substitute ¾ cup frozen blueberries for the raspberries. Keep them frozen and toss with 1 tablespoon flour before using.
• No pumpkin pie spice? Substitute 1 teaspoon ground cinnamon, or use cinnamon with small pinches of nutmeg, ginger, and cloves.
• Storage: Store completely cooled bread tightly covered at room temperature for up to 2 days or refrigerate for longer storage. Individual slices can also be frozen and reheated as needed.

Share this post: on Twitter on Facebook