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Raspberry Pecan Twist

Baking is a form of self-expression. So show off your creative side with tasty add-ins and toppings that liven up traditional bread recipes.

Raspberry Pecan Twist



Milk (80°F-90°) ¾ Cup(s)
Water (80°F-90°) ¼ Cup(s)
4 large eggs, at room temperature 4  
Sugar ⅓ Cup(s)
Unsalted butter or margarine, cut in pieces 3 Tbsp
Salt ½ Tsp
Bread Flour 4 Cup(s)
Active dry or bread machine yeast 2 ¼ Tsp
Raspberry Jam ½ Cup(s)
Toasted Pecans, chopped 1 Cup(s)
Confectioners Sugar frosting ⅓ Cup(s)


  • Measure milk, water, 3 eggs, 1/3 cup sugar, butter, salt, flour and yeast into bread pan in the order listed.
  • Insert bread pan securely into baking chamber; close lid. Plug unit into wall outlet. Select DOUGH. Press the START/STOP button.
  • The complete signal will sound when dough is ready. Using pot holders remove bread pan from baking chamber and place dough on a lightly floured surface.
  • Invert a large mixing bowl over dough and let rest for 10 minutes.
  • Roll dough into 10 x 14 inch rectangle. Spread jam evenly to within 1 inch of the edges of the dough. Sprinkle with pecans. Roll up jellyroll style to form a 14-inch roll. Pinch edges to seal.
  • Place on a greased baking sheet, seam side down. Cut lengthwise into 2, 14-inch pieces. With cut side facing up, twist pieces and tuck ends under.
  • Cover and let rise until doubled in size (about 30 minutes). Lightly beat remaining egg and brush over the top of the bread.
  • Bake in a preheated oven at 375°F for about 25 minutes or until golden and fully baked. (Bread will sound hollow when tapped.)
  • Cool on a wire rack. When cooled, drizzle with confectioners’ sugar frosting.


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