Last Updated on July 19, 2020 – Originally posted in July of 2009
At first glance raspberry bread stands out with its vibrant purple hue and bright flecks of orange zest. It’s the kind of loaf that catches the eye and promises something special. The colors are unique, but what truly matters is the flavor and texture.
The taste is fruity, sweet, and comforting. The crumb is moist and tender, making it ideal for toasting. Slathered with cream cheese or butter, this bread becomes a delightful breakfast or snack that highlights the sweet-tart notes of raspberries and the zestiness of orange.
Making Raspberry Bread in the Bread Machine
This recipe yields a two-pound loaf. Use the basic setting on your machine and select the light crust option if you prefer a softer crust.
This recipe includes orange zest. If you don’t already own a zester, one is inexpensive and makes zesting easy; a vegetable peeler can work in a pinch but is less convenient.
Always follow your bread machine manufacturer’s instructions about ingredient order. Different machines suggest adding liquids first or dry ingredients first, so use the sequence recommended for your model.
Here’s how all the ingredients looked in the bread pan.
Check the dough early in the kneading cycle—after five to ten minutes—because different preserves vary in consistency. Open the lid and observe the dough. It should form a smooth, round ball. If the dough appears too dry, add liquid a teaspoon at a time until it reaches the right consistency. If it seems too wet, add flour a tablespoon at a time until the dough looks smooth and cohesive.
Raspberry Bread Recipe for the Bread Machine
This makes a two-pound loaf. Use the basic program with the light crust option unless your machine recommends otherwise.
Ingredients:
1/2 cup water
1/2 cup raspberry preserves
1/4 cup butter (softened)
1 egg
1 teaspoon salt
2 teaspoons orange zest
3 1/2 cups bread flour
2 1/4 teaspoons active dry yeast
Directions (machine method):
- Place ingredients in the bread pan following the order recommended by your machine (typically liquids first, then dry ingredients, with yeast added last to avoid contact with salt and liquid).
- Start the basic cycle with light crust selected.
- During the first kneading, check the dough after five to ten minutes. The dough should form a smooth, elastic ball. Adjust with small amounts of water or flour as needed.
- Allow the machine to complete the rest of the cycle, including rising and baking.
- When the loaf is finished, remove it carefully from the pan and let it cool on a wire rack before slicing. Cooling helps set the crumb and improves slicing.
Serving suggestions: slice and toast for breakfast, spread with cream cheese, butter, or a light fruit spread. Raspberry bread also pairs well with tea or coffee and makes a pleasant addition to brunch or a casual gathering.
Storage: keep wrapped at room temperature for up to two days, or refrigerate for longer storage. For best texture, reheat slices briefly before serving.