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