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Slice of homemade raspberry pumpkin spice swirl bread with brown sugar spice filling, fresh raspberry swirls, and vanilla glaze.
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.
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Prep Time 25 minutes
Cook Time 35 minutes
Dough Cycle/Rising 2 hours
Total Time 3 hours
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

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.