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    Home » Recipes » Quick Breads & Scones

    Raspberry-Peach Bread

    Aug 25, 2020 · Modified: Sep 26, 2021 by Sandra Flegg

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    Pin for Pinterest with Raspberry-Peach Bread

    This Raspberry-Peach Bread is moist with a soft texture and full of ripe juicy peaches and fresh raspberries.

    Raspberry-Peach Bread on plate with raspberry garnish on the side. this recipe!

    Whether you're having someone over for coffee or packing a lunch for work, this sweet loaf is the perfect pick-me-up.

    If you were making this recipe in the winter, you could easily omit the peaches and use frozen raspberries or blueberries.

    Three Peaches sitting on cloth and bowl full of raspberries sitting beside the peaches.

    There are so many different variations that you can use with these loaves. I've added a variation for the Peach Loaf below. For that one, I made a glaze for the top with icing sugar and orange juice. It was delicious!! Sometimes, I sprinkle a handful of slivered almonds on top of the glaze.

    Alternatively, you can add some walnuts or pecans into the mix as well. There's really no right or wrong when it comes to this easy loaf recipe! And to top it off you don't need a mixer!!

    How to Make Raspberry-Peach Bread

    1. In a large mixing bowl, combine flour, baking powder, baking soda, salt, sugar and lemon zest. Mix well to combine.
    2. Peel and chop peaches into bite-size pieces.
    3. Add chopped peaches and raspberries to dry ingredients.
    Dry ingredients for Raspberry-Peach Bread in blue bowl with raspberries and chopped peaches on top of the dry ingredients. A wooden spoon is in the dry ingredients.

    4. In a small mixing bowl, combine egg, melted butter and juice from ½ a lemon. Whisk together until well blended.

    5. Add to dry ingredients, stirring just until blended.

    6. Turn into greased loaf pan.

    7. Bake in 350F for 50 to 60 minutes or until tester inserted in centre comes out clean.

    8. Cool in pan for 5 minutes.

    9. Carefully turn out onto a cooling rack.

    10. Cool for at least 30 minutes before slicing.

    Raspberry-Peach Bread sliced with a few raspberries on the side sitting on a white plate.

    Try this variation - Peach Orange Bread

    In the photo below you can see the Raspberry-Peach bread in the foreground and the Peach Bread in the background.

    The only difference is that I substituted orange juice and orange zest for the lemon juice and lemon zest. Specific amounts will be in the recipe card at the bottom of this post.

    The orange juice adds moisture to the loaf and delicious citrus flavour.

    One slice of Rasbperry-Peach Bread
and two slices of Peach Bread sitting on yellow plate.
    Peach Bread sliced with the remainder of the loaf sitting behind the slices. The slices and loaf are sitting on a wire cooling rack with a blue cloth under it.

    I think that you might like these recipes as well!

    Moist Banana Bread with Cream Cheese Icing

    Maple-Glazed Banana Loaf

    Rhubarb Loaf with Brown Sugar Topping

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    sliced raspberry peach bread on plate with a few raspberries scattered as garnish.

    Raspberry-Peach Bread


    • Author: Sandra Flegg
    • Total Time: 1 hour 5 minutes
    • Yield: 1 loaf
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    Description

    This Raspberry-Peach Bread is moist with a soft texture and full or ripe juicy peaches and fresh raspberries.


    Ingredients

    2 cups all-purpose flour

    1 and ½ tsp. baking powder

    ½ tsp. baking soda

    ½ tsp. salt

    1 cup sugar

    Lemon zest from 1 lemon

    1 cup fresh raspberries

    2 large peaches, peeled and chopped into bite-sized pieces

    1 large egg

    ¼ cup melted butter

    ½ cup lemon juice

    Glaze (optional)

    Add lemon juice to ½ cup of icing sugar until pouring consistency. Pour over warm loaf.


    Instructions

    1. In a large mixing bowl, combine flour, baking powder, baking soda, salt, sugar and lemon zest. Mix well to combine.
    2. Peel and chop peaches into bite-size pieces.
    3. Add chopped peaches and raspberries to dry ingredients.
    4. In a small mixing bowl, combine egg, melted butter and juice from ½ lemon. Whisk together until well blended.
    5. Add to dry ingredients, stirring just until blended.
    6. Turn into greased loaf pan.
    7. Bake in 350F for 50 to 60 minutes or until tester inserted in centre comes out clean.
    8. Cool in pan for 5 minutes.
    9. Carefully turn out onto a cooling rack. 10. Cool for at least 30 minutes before slicing.

    Notes

    Variations:

    Peach-Orange Bread

    Substitute 3 whole peaches, peeled and chopped and omit the raspberries

    Substitute 1 cup of orange juice fo the lemon juice and use the grated zest from one orange and omit the lemon zest.

    Glaze - Combine ½ cup of icing sugar with orange juice until pouring consistency. Pour over top of warm loaf. 

     

    • Prep Time: 15 minutes
    • Cook Time: 50 minutes
    • Category: Dessert
    • Method: Baked
    • Cuisine: American

    Nutrition

    • Serving Size:
    • Calories: 322
    • Sugar: 18.7 g
    • Sodium: 158.6 mg
    • Fat: 17.3 g
    • Saturated Fat: 3.8 g
    • Trans Fat: 0 g
    • Carbohydrates: 39.5 g
    • Fiber: 2.7 g
    • Protein: 5.9 g
    • Cholesterol: 25.7 mg

    Keywords: Raspberry Peach Bread

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    Hi, I'm Sandra! Welcome to my kitchen. A self-taught cook, I love being in the kitchen. My inspiration is the people who I love the most - my family. Here you will find simple family recipes with photos that will inspire you to cook from scratch.  More about me

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