Sweet Raspberry Peach Bread
A light, moist, and tangy Raspberry Peach Swirl Bread packed with fresh fruit flavor, natural sweetness, and a touch of raspberry sauce. Perfect for breakfast, snack, or dessert, this loaf combines fiber-rich ingredients and healthy fats for a satisfying treat that’s quick and easy to make.
Equipment
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 Rubber spatula
- 1 loaf pan (9x5 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.
