This Raspberry Peach Bread is moist with a soft texture and full of ripe juicy peaches and fresh raspberries.
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.
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
- In a large mixing bowl, combine flour, baking powder, baking soda, salt, sugar and lemon zest. Mix well to combine.
- Peel and chop peaches into bite-size pieces.
- Add chopped peaches and raspberries to 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.
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.