Jam Filled Bread

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Homemade bread and jam is a wonderful combination. Comforting, delicious, perfect for breakfast or lunch. The only thing better really is a homemade jam filled bread.

This rich babka like dough with its ribbons of jam and crunching sugar topping is a perfect breakfast or snack that is impressive to look at but not at that difficult to pull together.

A loaf of jam filled bread sliced open exposing the bread and jam ribbons inside sitting on a wooden cutting board with text overlay stating: jam filled bread.

Rich but Airy

This is a rich dough because of the butter, milk, and eggs but still rises nicely for a good texture. Do be careful not to knead too heavily or add too much flour or the richness might get lost.

The Swirl

The bread dough is rolled out and spread with jam. This is then rolled up like a cinnamon roll. From here the dough can simply be placed into an oiled bread pan and baked.

For a slightly fancier and more impressive presentation, take that rolled up log and slice it down the middle of the dough the long way so that there are two long halves with the jam layers exposed.

Bread dough halves exposing layers of jam twisted into 1 raw loaf.

Take those two layers and twist them around one another. Just overlapping each half some, leaving some of the jam layers exposed. Form that twist into a loaf shape and place into the pan to bake.

Difficulty Level: Intermediate

This is not terribly difficult to make but care must be paid to the kneading and flour for best texture. Some experience will help the final result be more tender and delicious.

Sugar Topping

Swedish pearl sugar sprinkled over the egg wash just prior to baking gives this bread just a little crunch and extra sweetness. Swedish pearl sugar won’t melt during the baking process meaning it will be bright and beautiful after baking.

A loaf of jam filled bread sitting unsliced on a wooden cutting board.

A coarse sugar will still provide some crunch if not the same look if you don’t have the pearl sugar on hand.

The sugar topping could also be skipped if desired.

Jam Filling

Do use a thicker jam here but any flavor you desire. I used a homemade dried fruit and rose hip jam in the loaf photographed. Something too thin will likely alter the texture of the dough and increase cooking time.

A loaf of jam filled bread sliced open exposing the bread and jam ribbons inside sitting on a wooden cutting board.

Cool in Pan

Most bread loaves are removed from their pans immediately after coming out of the oven. Don’t do that here!

Let the bread cool in a pan for 30 minutes so that it can hold it’s shape, it will likely fall if you remove it to a wire rack hot from the oven.

How to Serve

Simply serve slices on a try with fruit or eggs for brunch. Slather it in butter or nut butter alongside a cup of tea for an afternoon snack.

A sliced loaf of jam filled bread on a cutting board sitting behind slices of the bread.

Jam Filled Bread

Yield: 1 Loaf
Prep Time: 30 minutes
Rising Time: 2 hours
Cook Time: 40 minutes
Total Time: 3 hours 10 minutes

A beautiful and delicious loaf of sweet bread with swirled with jam.


  • 1/4 Cup Salted Butter
  • 1/2 Cup Milk
  • 1/4 Cup Sugar
  • 1 Tablespoon Dry, Active Yeast
  • 1 Egg
  • 1 teaspoon Salt
  • 2 1/2 Cups Bread Flour
  • 1 Cup Thick Jam

Sugar Topping


    1. In a small saucepan, heat together the butter and milk until just simmering. Remove from heat and let cool to 110 to 115 degrees Fahrenheit.
    2. In a large bowl, whisk together the sugar and yeast. Add the warm milk mixture and let proof until foamy. About 10 minutes.
    3. Add the egg and salt. Add 2 cups of flour and mix until the dough begins to form. Add more flour if necessary to form a soft dough.
    4. Turn the dough out onto a floured board and knead until smooth and elastic. Adding only the smallest amount of flour to prevent sticking.
    5. Oil a bowl and place the dough inside turning to coat. Cover the bowl with a towel and let rise until doubled about 60 to 90 minutes.
    6. Grease a loaf pan.
    7. Punch down the dough and turn out to a floured board. Knead slightly.
    8. Using a rolling pin, roll the dough out to an 11X17 sheet.
      Spread the dough with the jam, leaving about 1/4" around the edges.
    9. Roll up the dough into a loaf and pinch the edges closed.
    10. Using a bench scraper or knife, Slice the dough in half the long way, exposing the ribbons of jam inside.
    11. Twist the halves of dough around each other, exposing some of the jam swirls to the top of the loaf. Pinch the ends together.
    12. Place the twisted loaf into the bread pan. Cover with a towel and let rise about 45 minutes.
    13. Preheat the oven to 375 degrees.
    14. Make the egg wash by whisking together the egg and water until completely mixed.
    15. Gently brush the top of the loaf with the egg wash.
    16. Sprinkle the top of the loaf with the pearl sugar.
    17. Bake in the preheated oven for 35-40 minutes or until gold brown.
    18. Remove from the oven and allow to cool for 30 minutes in the bread.
    19. Once cool, remove from the pan and cool completely on wire racks.

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Nutrition Information:
Yield: 16 Serving Size: 1 slice
Amount Per Serving: Calories: 189Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 32mgSodium: 175mgCarbohydrates: 34gFiber: 1gSugar: 14gProtein: 4g

I try but cannot guarantee this nutritional information is 100% accurate.

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