Jam-Filled Sour Cream Coffee Bread

This is what I made yesterday.  I got the recipe off the King Arthur Flour web site. Jam filled Sour Cream Coffee Bread
It made two loaves and this is all that is left in not even 24 hours. Mine did not turn out as nice looking as it looks on the King Arthur web site.  Chris loved it.

Problems I had:  I did not have all the King Arthur stuff so used the alternatives they listed.  I put Almond extract in dough.   I also have not had good luck with instant yeast so used twice the amount listed of fast rise yeast.  I used thickened raspberries as the filling not jam.   The first problem I had was making the cream cheese filling. The filling directions and ingredients are written to add the filling ingredients, but it listed the egg white with a little water which is actually used to paint on the top before adding the sugar.  I initally added it to my cream cheese filling and it was runny and gross so ended up throwing it out and starting over.  Then when,  I rolled it out put the fillings in then had a really tough time getting it off the counter onto the cookie sheet. Not because it stuck but because it was heavy with the filling and I was afraid the dough would break.  The filling was a little oozy.  The second one I rolled out right on the Silpat and that worked much better to be able to move it to the cookie sheet.  The second rise went to long, I think it was related to the yeast but one of the loaves expanded so much it had air bubbles in the dough and you could not see the weave at all.   It tasted great.  I will probably make it again just to see if I can get it to turn out better.  Also I think it would be better with a little icing drizzled over the top.