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Raspberry Pecan Swirl Bread

Raspberry Pecan Swirl Bread
This sweet raspberry pecan bread is sure to add an elegant touch to your table. So tender, it literally melts in your mouth!
Yield 1 loaf



  • 1 cup warm water (110-115°F)
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Platinum Yeast
  • 1 tablespoon granulated sugar
  • 2 1/4 cups all-purpose flour, divided
  • 1 teaspoon table salt
  • 1 cup raspberry jam
  • 3/4 cup pecans (chopped)


  • In a large bowl add warm water, yeast and sugar; whisk to combine. Set aside until foamy. Once yeast has proofed, add 1 cup flour and salt. Mix with dough whisk or large spoon.
  • Mix in remaining flour, ½ cup at a time. At this time you will probably need to use your hands.
  • Turn dough out onto a on lightly floured counter top. Knead until dough is soft and elastic, about 5-7 minutes.
  • Place dough into a lightly greased medium mixing bowl. Cover; let rise in a warm area until it has doubled in size, about 1 hour.
  • Once doubled in size, punch down and place on a lightly floured surface. Roll dough out to about 10×20-inch rectangle.
  • Carefully, spread jam on dough, leaving about ½-inch around the edges. Sprinkle pecans evenly on top of jam.
  • Roll dough tightly, starting at the 10-inch side. Pinch the seal to close.
  • Using a sharp knife cut down the middle of the roll. Carefully braid (twist) the two pieces of dough – this will be a little messy. Tightly seal the ends together.
  • Gently place twisted dough in a lightly greased loaf pan. Cover; let rise for 30-45 minutes.
  • Preheat oven to 350°F.
  • Bake bread for 55 minutes, or until bread is golden brown.


Recipe by Jenna Edmiston.

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Review & Comments

Sandy Regli | Reply

5 stars
If you like fruit & nut breads this is a good one to make. It was very easy to make as well and really a good tasting bread:)

Lisa g | Reply

Did it require another cup of flour my loaf usually use 13.5 ounces

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