Jam-filled buns meet pull-apart bread in this delicious raspberry jam bread! Filled with jam and baked up pull-apart style in a loaf pan.

raspberry jam filled pull apart bread with a piece on a small plate

This recipe will make two loaves of 8 “buns”, so you could use a different kind of jam in each one, if you like. I have to tell you though, few jams can compete with raspberry in these buns (the cherry jam ones were surprisingly underwhelming). I recommend raspberry jam. Trust me.

Ingredients and Substitutions

Jam – while you can use any jam, there are few jams that can compete with raspberry jam when combined with fresh bread. You can use homemade or store-bought jam for these buns. The only tip I’d have is to make sure that whatever jam you use, it’s thick. These buns are a cinch to shape and the dough handles beautifully, but add runny jam to the mix and you’ll quickly have a bit of a mess.

Cake flour – I know not everyone has cake flour on hand regularly, so if you don’t, it’s not worth going out to buy some just for this bread. Simply replace with more all purpose flour.

Yeast – you can start this bread with Active Dry Yeast or Instant Yeast. I have included instructions for both.

Orange Zest – the orange zest adds a lovely flavour note, but if you don’t have fresh orange on hand, simply omit.

Recipe Tips

Don’t skimp on the icing sugar. It does add the sweet in such a lovely, jelly-donut kind of way. I powdered the whole loaf for my photos, but it’s probably best to powder each piece as your eat it or the entire loaf just before serving. If your powder disappears as they sit, just add some more.

Raspberry Jam Filled Pull-apart Loaf

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raspberry jam filled pull apart bread with a piece on a small plate

Get the Recipe: Raspberry JamBread

Jam-filled buns meet pull-apart bread! Filled with raspberry jam and baked up pull-apart style in a loaf pan.
4.67 stars from 3 ratings
Prep Time: 1 hour 50 minutes
Cook Time: 20 minutes
Total Time: 2 hours 10 minutes
Yield: 12 servings


  • 2 1/4 cups all-purpose flour, sifted
  • 1/2 cup cake flour, sifted
  • 1 1/2 teaspoon instant dry yeast or Active Dry Yeast
  • 1/4 teaspoon salt
  • 2 Tablespoons white sugar
  • 1/2 teaspoon orange zest, optional
  • 1 cup milk , scalded (instructions below) and cooled to lukewarm
  • 1 whole egg + 1 egg yolk
  • 1/2 teaspoon vanilla
  • 1/4 cup vegetable oil
  • 1/2 cup thick raspberry jam
  • 1 egg, for egg wash
  • powdered sugar


  • Scald the milk: In a small saucepan, heat the milk until steaming and small bubbles form around the edges (not quite to the boil). Remove from heat and let cook to lukewarm. **If using Active Dry yeast, once the milk has cooled to 105F, add the Active yeast, stir and let stand 5 minutes. Add this yeast mixture below when milk is specified.
  • Butter or spray two 9-inch by 5-inch loaf pans and set aside (you can use 8x4, if that's all you have. It will be a little tight lengthwise, but it should work).
  • In the bowl of a stand mixer (or a large bowl), combine both flours, yeast, sugar, and salt. Add the lukewarm milk, eggs, vanilla, vegetable oil (and the orange zest, if using). Mix then knead by hand, or using your mixer. Mix until the dough is smooth but slightly sticky. Add more flour as needed. The more moist your dough is, the more tender your bread will be, so only add enough flour to bring the dough to a point where it can be kneaded (it should be moist, but shouldn't stick to your hands). Place the dough in an oiled bowl, cover with plastic wrap and let it rise in a warm place until doubled in size, about 1 hour.
  • Turn the dough out onto a lightly floured surface and roll out into a rectangle about 16 inches by 16 inches. It should be about 1/2 inch thick. Using a pastry cutter, a pizza cutter, or a knife, cut the dough into 4-inch x 4-inch squares. You'll have 16 squares.
  • Using your index finger, make a small indentation in the centre each square. Place about 1 tsp. of jam in the centre. (*Don't over-fill or you'll quickly have a jammy mess on your hands :) To shape, pick up each piece of dough and pinch the opposite sides together, until it's well sealed. Pinch the sides as well, making sure that all edges are sealed, or your jam will leak out as it cooks. The dough should be sticky enough so that it sticks together well. Note: if you'd like to use two different flavours of jam - one for each loaf - fill 8 rolls with one kind of jam and the other 8 with another kind.
  • Repeat these steps until all rolls are made. Place 8 rolls side by side into one of the prepared loaf pans, with the seams down. Repeat with the other 8 rolls in the other pan. Cover loosely with plastic wrap and set to rise another 20-30 minutes. They will rise a bit more.
  • Preheat oven to 350° F.
  • Before putting in the oven, brush the rolls with an egg wash (1 well beaten egg).
  • Bake them for about 22 - 25, until nice and golden brown and they sound hollow when tapped.
  • Allow to cool for about 10 minutes in the pan, then run a knife around the edges and remove loaf to a cooling rack to cool completely. Once cooled, serve sprinkled with a generous amount of powdered sugar.
Cuisine: American, Canadian
Course: Dessert, Snack
Serving: 1serving, Calories: 209kcal, Carbohydrates: 34g, Protein: 4g, Fat: 5g, Saturated Fat: 4g, Cholesterol: 28mg, Sodium: 72mg, Potassium: 80mg, Sugar: 10g, Vitamin A: 80IU, Vitamin C: 1.2mg, Calcium: 35mg, Iron: 1.3mg
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