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

Raspberry Peach Loaf with Lemon Glaze Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 12 reviews
  • Author: Lina
  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 1 loaf, about 10 slices
  • Category: Baking
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Raspberry Peach Loaf with Lemon Glaze is a moist and flavorful quick bread combining the sweet juiciness of peaches with vibrant raspberry bursts, topped with a tangy lemon glaze that perfectly complements the fruit. Ideal for breakfast, brunch, or a delightful afternoon treat, this loaf is easy to prepare and bakes up with a golden crust and tender crumb that will keep you coming back for more.

Ingredients

For the Loaf

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream
  • 1 cup diced fresh peaches
  • 3/4 cup fresh raspberries

For the Lemon Glaze

  • 1 cup powdered sugar
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan to ensure the bread does not stick.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
  3. Cream Butter and Sugar: In a large bowl, use an electric mixer to cream the softened butter and granulated sugar until light and fluffy, about 3 minutes.
  4. Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, then add the vanilla extract.
  5. Combine Wet and Dry: Alternately add the dry ingredients and sour cream to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined; do not overmix.
  6. Fold in Fruit: Gently fold the diced peaches and raspberries into the batter, taking care not to crush the berries.
  7. Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool: Allow the loaf to cool in the pan for about 15 minutes, then transfer to a wire rack to cool completely.
  9. Prepare Lemon Glaze: In a small bowl, whisk together powdered sugar, lemon juice, and lemon zest until smooth and pourable.
  10. Glaze the Loaf: Drizzle the lemon glaze over the cooled loaf, allowing it to set before slicing and serving.

Notes

  • Use ripe but firm peaches to avoid excess moisture in the batter.
  • Fresh raspberries add the best texture, but frozen can be used if thawed and drained.
  • For a dairy-free option, substitute sour cream with coconut yogurt and butter with a vegan margarine.
  • Store leftovers covered at room temperature for up to 3 days or in the refrigerator for up to a week.
  • Wrapping the loaf tightly in plastic wrap and freezing allows storage for up to 3 months.

Find it online: https://cookedbylina.com/raspberry-peach-loaf-with-lemon-glaze-recipe/