Raspberry Swirl Brioche Breakfast Loaf

Raspberry Swirl Brioche Breakfast Loaf is a soft, buttery bread filled with sweet-tart raspberry jam and twisted into a beautiful marbled shape that looks as good as it tastes. I love making this loaf for weekend mornings or brunch gatherings — it’s rich, tender, and has just the right balance of fruity and sweet.

Why You’ll Love This Recipe

I enjoy this recipe because the brioche dough is incredibly soft and pillowy, and the raspberry swirl adds vibrant flavor and color throughout each slice. It’s perfect toasted with a little butter, or just as-is with a cup of coffee. The dough is easy to work with, and once it’s baked, the loaf feels like a bakery-level treat made right at home.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Eggs

• Whole milk

• Unsalted butter, softened

• Granulated sugar

• Active dry yeast

• Salt

• Raspberry jam or preserves (smooth or slightly chunky)

• Optional: fresh raspberries for texture

• Optional: powdered sugar for dusting

directions

1. I start by warming the milk slightly and mixing it with the yeast and a pinch of sugar. I let it sit for about 5–10 minutes until foamy.

2. In a mixing bowl, I combine flour, the remaining sugar, and salt. I then mix in the eggs and the yeast mixture until a dough forms.

3. I knead in the softened butter, a little at a time, until the dough is smooth and elastic — this takes about 8–10 minutes by hand or in a stand mixer.

4. I place the dough in a greased bowl, cover it, and let it rise in a warm place until doubled, about 1 to 1½ hours.

5. Once risen, I roll the dough into a rectangle on a floured surface and spread the raspberry jam over the top, leaving a small border. I sometimes dot with fresh raspberries for extra flavor.

6. I roll the dough up tightly like a jelly roll, then slice it lengthwise and twist the two halves together with the filling facing up.

7. I place the twisted dough into a greased loaf pan, cover it, and let it rise again for 30–45 minutes.

8. I bake at 350°F for 30–35 minutes, or until golden brown and cooked through.

9. I let the loaf cool in the pan for 10 minutes, then transfer to a rack to cool completely. I dust with powdered sugar if I want a sweet finish.

Servings and timing

This recipe makes 1 loaf (8 to 10 slices) and takes about 3 hours total, including rising and baking time. Active prep time is around 30 minutes.

Variations

Sometimes I use a mix of raspberry and cream cheese filling for a richer texture. I’ve also tried it with apricot, blueberry, or strawberry jam for variety. If I want a more decadent version, I drizzle a simple glaze over the cooled loaf made with powdered sugar and milk.

storage/reheating

I store the loaf in an airtight container at room temperature for up to 3 days. To reheat, I toast individual slices or warm them briefly in the oven at 300°F. For longer storage, I wrap the loaf tightly and freeze it — just thaw and rewarm when ready to enjoy.

FAQs

Can I use store-bought dough?

Yes — I’ve used pre-made brioche dough or even crescent roll dough for a quicker version, though homemade gives the best texture.

What jam works best?

I like using raspberry jam with a balance of sweetness and tartness. Seedless jam gives a smoother swirl, but I also enjoy it with whole fruit preserves.

How do I prevent the filling from leaking out?

I leave a clean border when spreading the jam and roll the dough tightly. Chilling the dough briefly before slicing also helps.

Can I bake this without a loaf pan?

Yes — I’ve twisted the dough and baked it in a round cake pan or even free-form on a baking sheet. It still turns out beautifully.

Is this good for breakfast or dessert?

Both! I love it with coffee in the morning or lightly toasted and topped with whipped cream or ice cream as a dessert.

Conclusion

Raspberry Swirl Brioche Breakfast Loaf is a beautiful, bakery-style treat I can make right in my kitchen. It’s soft, buttery, and full of fruity flavor — perfect for sharing or savoring slice by slice. Whether for brunch, a sweet snack, or a special occasion, this loaf never lasts long once it’s sliced.