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Raspberry-Peach Bread

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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.

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

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sliced raspberry peach bread on plate with a few raspberries scattered as garnish.

Raspberry-Peach Bread

  • Author: Sandra
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 1 loaf 1x
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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

Scale

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 pieces, 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. 

 

  • Category: Dessert
  • Method: Baked
  • Cuisine: American

Keywords: Baking