Raspberry Bread Recipe
Last Updated on July 19, 2020 – Originally posted in July of 2009
When you look at raspberry bread the first thing that you’ll notice is that it’s purple. Not only that, but it has orange flecks of zest. It’s the kind of bread that you’d expect to find in a Dr. Seuss book.
When you taste raspberry bread, none of that matters. You don’t mind the odd colors because it tastes so good. It’s fruity and sweet and the texture is amazing. This bread cries out to be toasted and slathered with cream cheese.
Making Raspberry Bread in the Bread Machine
This makes a two-pound loaf of bread. I used the basic setting with the light crust option.
Note that this bread recipe calls for zest.
When I first started making bread, I didn’t own a zester. I tried to use a carrot peeler instead. That’ll work, but what a pain! Zesters don’t cost that much and make zesting a breeze.
Follow the instructions that came with your bread machine in terms of which ingredients to put in the machine first.
Here’s how all the ingredients looked in the bread pan.
Because different preserves have different consistencies, it’s important to check on this bread after five or ten minutes of kneading. Pop the top of the bread machine and see how the dough is doing.
It should be a smooth, round ball.
If it’s too dry add liquid a teaspoon at a time until it looks OK. If it looks too wet, add flour a tablespoon at a time until it looks OK.
Raspberry Bread Recipe for the Bread Machine
Again, this makes a two-pound loaf of bread. I used the basic setting with the light crust option.
1/2 cup water
1/2 cup raspberry preserves
1/4 cup butter
1 egg
1 teaspoon salt
2 teaspoons orange zest
3 1/2 cups bread flour
2 1/4 teaspoons active dry yeast
Oh my this just might be one of the best rasberry bread machine recipes,not just cause its the only recipe I could find online that called for preserves and a bread machine. Oh my lord!!!and if you add abit of cocoa powder its heaven sent
How much cocoa power?
I made this today with ALDI blackberry spread instead of raspberry, because that’s what I had. Followed recipe exactly and it came out just awesome! Wonderfully crusty crust too!
1/2 cup of liquid is the correct amount. Note that the recipe also calls for an egg and fruit preserves. Those ingredients also provide moisture. However, as I advise above, because different preserves have different amounts of moisture you should check on the dough after 5 or 10 minutes of kneading. At that point you may (or may not) need to add a small amount of water.
I needed to add about 1/2 cup more water.
Can I use a different preserve?
Sure. Check out my apricot bread recipe for an example.
Hope, thanks so much for writing! I can’t believe I forgot to put how much butter to use. I’ve got that fixed now. Hope you like the bread.
In the middle of making this now I added in Dried Red Raspberries too. I had to add more water to mine. I will let you know how it turn out for me. Thanks for posting been looking for a Raspberries bread recipe that more like bread then cake.
That sounds great. Let me know how it turns out!