This Raspberry Peach Swirl Bread is a light, fruity loaf bursting with natural sweetness and tangy flavor.
Rich in fiber from fresh fruit and whole ingredients, it offers a healthy dose of plant-based nutrients and good fats from yogurt and oil.
Perfect for a quick breakfast, snack, or meal prep, it’s simple, satisfying, and irresistibly moist.
Sweet Raspberry Peach Bread
Equipment
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 Rubber spatula
- 1 loaf pan (9×5 inches)
- 1 Food processor
- 1 mesh strainer
- 1 Wire cooling rack
- 1 toothpick or butter knife
Ingredients
- 1½ cups all-purpose flour
- 2 tsp baking powder
- ¼ tsp kosher salt
- ½ cup buttermilk
- ½ cup whole milk yogurt
- 1¼ cups sugar
- 3 large eggs room temperature
- 1 tsp grated lemon zest
- 1 tsp vanilla extract
- ½ cup vegetable oil
- 14½ oz canned peaches drained
- ¼ cup fresh lemon juice
- 1 cup fresh raspberries
- 3 Tbsp raspberry syrup
- ¼ cup honey
- ⅓ cup sugar
Instructions
- Preheat and Prepare Oven: Start by preheating your oven to 350°F (175°C) to ensure it reaches the perfect baking temperature by the time your batter is ready. While the oven heats, lightly grease a 9×5-inch loaf pan with butter or nonstick spray, then line it with parchment paper for easy removal of the bread after baking. This step ensures your loaf comes out cleanly without sticking.
- Mix Dry Ingredients: In a large mixing bowl, combine all-purpose flour, baking powder, and kosher salt. Use a whisk to sift and blend the ingredients thoroughly. This step not only evenly distributes the leavening agent and salt but also aerates the flour, which helps produce a lighter, fluffier bread texture. Set this dry mixture aside.
- Combine Wet Ingredients: In a separate medium bowl, whisk together buttermilk, whole milk yogurt, sugar, eggs, grated lemon zest, and vanilla extract. Mix until smooth and uniform, making sure the eggs are fully incorporated. This combination creates a creamy, slightly tangy base that balances the sweetness of the fruit and enhances the bread’s moistness.
- Fold Wet and Dry Mixtures: Gradually add the dry flour mixture into the wet ingredients. Using a rubber spatula, fold the mixture gently to combine. Be careful not to overmix — folding preserves the air in the batter, resulting in a tender, soft crumb. Continue folding until the mixture is just uniform and no streaks of flour remain.
- Incorporate Oil and Peaches: Next, fold in the vegetable oil, which adds moistness, and then carefully fold in the canned peaches until they are evenly distributed throughout the batter. The peaches add bursts of natural sweetness and juicy flavor in every slice. Scrape the batter into the prepared loaf pan, smoothing the top slightly with the spatula.
- Prepare Raspberry Swirl Sauce: Place raspberries, raspberry syrup, honey, sugar, and lemon juice into a food processor. Blend on high for about 30 seconds until smooth. Pour the mixture through a fine mesh strainer into a bowl to remove seeds and create a silky, pourable sauce. This sauce will swirl through the bread, adding vibrant color and tangy-sweet flavor.
- Swirl Raspberry Sauce: Reserve 3 tablespoons of the raspberry sauce for swirling. Drizzle these over the top of the batter in the loaf pan. Using a toothpick or butter knife, gently swirl the sauce through the batter in a marbled pattern. Don’t overdo it — just a few elegant swirls will give a beautiful presentation and even flavor throughout the bread.
- Bake the Loaf: Place the loaf pan in the preheated oven on the center rack. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. For even baking, rotate the pan halfway through the baking time. Be quick when opening the oven to avoid losing heat, which can affect the rise and texture of your bread.
- Cook Remaining Raspberry Sauce: While the bread bakes, pour the remaining raspberry sauce into a small saucepan. Bring it to a gentle boil over low heat, then remove from heat and let it cool slightly. This sauce can be poured over individual slices or the entire loaf when serving, adding extra moisture and flavor.
- Cool and Serve Bread: Once baked, carefully remove the bread from the oven and let it rest in the pan for 10 minutes. Then transfer it to a wire cooling rack to cool completely. This prevents condensation and sogginess. Slice the bread when cooled to your desired thickness, drizzle with the prepared raspberry sauce, and enjoy. This bread is perfect for breakfast, a snack, or even a light dessert.
Notes
- Use fresh, frozen, or canned fruit depending on availability; just make sure canned peaches are drained.
- Folding the batter gently is crucial for a light and airy texture—overmixing can make the bread dense.
- Adjust sugar in the raspberry sauce to taste if you prefer sweeter or more tangy flavor.
- Rotate the loaf halfway through baking for even browning and cooking.
- This bread tastes best slightly warm, but it also stores well and can be enjoyed the next day or toasted.
Chef’s Secrets For Perfect Bread
The secret to a moist, flavorful loaf lies in balancing wet and dry ingredients.
Using yogurt and buttermilk adds tenderness and tang, enhancing the fruit’s natural sweetness.
Gently folding in the peaches ensures they remain intact and evenly distributed.
The raspberry swirl is not just decorative; it adds concentrated fruity flavor.
For an elegant look, swirl lightly—overmixing the sauce into the batter will dilute its visual appeal and intensity.
For the best flavor, allow the loaf to cool completely before slicing.
Serving Suggestions For Fruity Bread
This Raspberry Peach Swirl Bread is versatile and can be served warm with butter, a drizzle of honey, or topped with a dollop of yogurt or whipped cream.
It pairs beautifully with a morning coffee, afternoon tea, or even a light dessert wine.
For a breakfast treat, serve with a side of fresh fruit or berries.
Slicing the bread thickly and toasting it slightly enhances the fruity aroma and makes a satisfying snack or brunch option.
Storage Tips To Keep Fresh
Store your loaf in an airtight container at room temperature for up to 2 days.
For longer storage, wrap tightly in plastic wrap or foil and refrigerate for up to a week.
To preserve texture and flavor, slices can also be frozen for up to 3 months; simply thaw at room temperature or toast directly from frozen.
Keep the raspberry sauce in a separate container and drizzle over bread only when ready to serve to maintain freshness and prevent sogginess.
Frequently Asked Questions
1. Can I use frozen or dried fruit instead of fresh?
Yes! Frozen peaches work perfectly—just thaw and drain excess liquid before adding.
Dried peaches can be used but should be chopped and lightly soaked in water or juice to prevent dryness.
2. How can I make the bread less sweet?
Reduce the sugar in the batter or raspberry sauce to suit your taste.
You can also replace some sugar with natural sweeteners like honey or maple syrup.
3. Can I make this bread vegan or dairy-free?
Yes. Substitute buttermilk and yogurt with plant-based alternatives like almond milk yogurt and a mixture of plant milk with lemon juice.
Use oil instead of butter for moisture.
4. How do I get a perfect raspberry swirl?
Reserve a small portion of the raspberry sauce specifically for swirling.
Use a toothpick or butter knife to create gentle, elegant patterns on the top of the batter before baking. Avoid overmixing for a clear swirl.
5. Can this bread be made ahead for meal prep?
Absolutely! Bake in advance and store in an airtight container or freeze slices.
The bread maintains its moist texture and flavor when reheated slightly, making it ideal for busy mornings or snacks.
