Description

Enjoy a soft, fluffy Raspberry Swirl Brioche Loaf with vibrant berry twists in a tender, buttery (plant-based) dough. This loaf combines sweet and tangy flavors with a light, pillowy crumb, perfect for breakfast, brunch, or a snack anytime. Featuring natural raspberry puree swirls thickened with a natural gelling agent and a golden maple syrup (natural) glaze, it offers an inviting appearance and irresistible taste that everyone will love.

Ingredients

Scale

Dough Ingredients

3 1/2 cups all-purpose flour
2 1/4 teaspoons active dry yeast (1 packet)
1/4 cup granulated sugar
1 teaspoon salt
1/4 cup vegetable oil
1 cup warm almond milk (plant-based)

Raspberry Swirl Ingredients

1 cup raspberry puree
1 tablespoon lemon juice (natural)
2 tablespoons maple syrup (natural)
1 teaspoon natural gelling agent

Glaze & Finishing

2 tablespoons maple syrup (natural)
1 tablespoon almond milk (plant-based)
Powdered sugar (plant-based), for dusting (optional)

Instructions

Prepare the Raspberry Swirl. Gently warm raspberry puree with lemon juice (natural), maple syrup (natural), and natural gelling agent in a small saucepan. Stir frequently until the mixture thickens to a jam-like consistency. Remove from heat and set aside to cool completely.
Make the Brioche Dough. In a large bowl, activate the active dry yeast by mixing it with warm almond milk (plant-based) and 1 teaspoon sugar. Wait until frothy and bubbly, about 5-10 minutes. Add remaining sugar, all-purpose flour, salt, and vegetable oil. Mix until a soft, elastic dough forms. Knead on a floured surface for 8 to 10 minutes until smooth and elastic. Place dough in a lightly oiled bowl, cover with a cloth, and let it rise in a warm place until doubled in size, about 1 to 1 1/2 hours.
Assemble the Loaf. Roll out the risen brioche dough into a large rectangle. Spread the cooled raspberry swirl evenly over the surface. Carefully roll the dough into a tight log. Using a sharp knife, slice the log lengthwise down the middle to reveal inner swirls. Twist the two halves together gently to keep the swirls visible. Place the twisted braid into a greased loaf pan.
Final Rise and Bake. Cover the loaf pan and allow the dough to rise again until puffy, about 45 minutes. Preheat the oven to 350°F (175°C). Mix maple syrup (natural) and almond milk (plant-based) and brush the mixture evenly over the loaf for a shiny glaze. Bake for 35 to 40 minutes or until the crust is golden brown and the loaf sounds hollow when tapped.
Cool and Serve. Remove the loaf from the oven and let it cool in the pan for 10 minutes. Transfer the loaf to a wire rack and cool completely before slicing. Optionally dust with powdered sugar (plant-based) or drizzle with maple syrup (natural) before serving.

Notes

Ensure almond milk is warm, not hot, to properly activate the yeast.
Allow the dough to fully double in size for a soft and airy texture.
Spread the raspberry swirl thinly and evenly to avoid sogginess.
Use a sharp serrated knife for clean slices that reveal the swirl pattern.
Brush the loaf with the maple syrup and almond milk glaze to achieve a golden, glossy crust.

Prep Time: 30 minutes
Cook Time: 40 minutes
Category: Appetizers
Method: Baking
Cuisine: International

Nutrition

Serving Size: 1 slice
Calories: 220
Sugar: 8g
Sodium: 150mg
Fat: 6g
Saturated Fat: 0.5g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 4g
Cholesterol: 0mg

Keywords: Raspberry Swirl Brioche, Plant-Based Brioche, Vegan Bread, Raspberry Loaf, Swirled Bread