Raspberry Breakfast Bread Recipe

Glaze Recipe
1 cup powdered sugar
1/4 teaspoon almond extract
1/4 teaspoon vanilla
1 tablespoon milk

Preheat your oven. Using your food processor. Measure out baking mix, add to processor. Cut cream cheese and butter into medium size pieces, add to processor. Pulse the food processor 5 or 6 times or until mixture is crumbly. Pulse in milk.

Turn dough onto a lightly floured surface and knead lightly 10 to 12 times. Roll dough into a 12 x 8 inch rectangle. Turn bread dough onto the greased baking sheet.

Spread raspberry preserves and sprinkle fresh raspberries lengthwise down the center over 1/3 of the dough. Make about 2 1/2 inch cuts at 1 inch intervals on long sides of dough. Fold strips over filling.

Bake raspberry bread for the allotted time or until raspberry bread is golden browned.

Combine all glaze ingredients, adding a little more milk if needed for desired drizzling consistency. Drizzle over cooled raspberry bread. Enjoy.