Raspberry Cream Cheese Bread

Name: Raspberry Cream Cheese Bread
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 1 braid
Ingredients: 2 1/4 tablespoons active dry yeast; 1/2 cup warm water; 1/4 cup butter, soft; 2 1/2 tablespoons sugar; 1 egg; 1/8 teaspoon salt; 2 -2 1/3 cups all-purpose flour; 1 1/2 cups raspberry pie filling; 1 (8 ounce) package cream cheese, softened; 1/4 cup sugar; 1/2 tablespoon lemon juice; 1/4 teaspoon vanilla extract; 1/2 cup powdered sugar (optional); 1 1/2 tablespoons milk (optional)

Submitted by Courtly

"I can't wait to try this! It won the Grand Prize in the Mayfest baking contest here in Indiana.... It sounds soooo good!! Prep time does not include time needed to let the bread rise..."

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Ready In:: 55mins
Ingredients:: 14
Yields:: 1 braid

ingredients

2 ¹⁄₄ tablespoons active dry yeast
¹⁄₂ cup warm water
¹⁄₄ cup butter, soft
2 ¹⁄₂ tablespoons sugar
1 egg
¹⁄₈ teaspoon salt
2 - 2 ¹⁄₃ cups all-purpose flour
Fruit Filling
1 ¹⁄₂ cups raspberry pie filling
Cheese Filling
1 (8 ounce) package cream cheese, softened
¹⁄₄ cup sugar
¹⁄₂ tablespoon lemon juice
¹⁄₄ teaspoon vanilla extract
Optional Icing
¹⁄₂ cup powdered sugar (optional)
1 ¹⁄₂ tablespoons milk (optional)

directions

In mixing bow, dissolve yeast in warm water.
Let stand for 5 minutes.
Add butter, sugar, eggs, salt and 1 cup of flour.
Mix well.
Add enough remaining flour to form a soft dough.
Turn onto a floured surface and knead until smooth and elastic.
Place in greased bowl, turning once to grease top.
Cover and let rise in warm place until doubled in size; 45 minutes.
Meanwhile combine cream cheese, sugar, lemon juice and vanilla extract.
Set aside.
On a floured surface, roll dough into a 15 x 9 inch rectangle.
Place on a greased baking sheet.
Spread cream cheese filling lengthwise down center third of dough.
Spread the raspberry pie filling on top.
On each long side, cut 1 inch wide strips, 3 inches into center.
Starting at one end, fold alternating strips at an angle across filling; seal ends.
Cover and let rise for 20 minutes.
Bake at 350 for 25-30 minutes or until golden brown.
Cool if desired.
Combine icing ingredients and drizzle over braid.

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Reviews

This was very good. I used an apple fruit filling rather than raspberry. The bread kept very well for several days in the refrigerator. This recipe makes one monstrous bread braid. I mixed the dough in my bread machine. It was very easy to roll out. Good recipe. I recommend it.

Marie Nixon
This is wonderful, my family loved it. It was very easy to make also.

necolemichael