Raspberry Peach Swirl Bread Recipes

THE BEST RASPBERRY BREAD

Steps:

• Preheat oven to 350F. Spray one 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
• In a large bowl, add 2 cups + 2 tablespoons flour, sugars, baking soda, optional salt, and whisk to combine; set aside.
• In a medium microwave-safe bowl or glass measuring cup, melt the butter, about 45 seconds on high power. Allow butter to cool momentarily so you don't scramble the egg.
• To the butter, add the egg, buttermilk, oil, vanilla, and whisk to combine.
• Pour wet over dry and stir until just combined; don't overmix. Batter will be somewhat lumpy and don't try to stir the lumps smooth or bread will be tough; set aside.
• In a medium bowl, add the raspberries, 2 tablespoons flour, and toss lightly to combine (coating berries in flour helps to reduce sinking while baking).
• Add the raspberries to the batter and fold very lightly to combine.
• Turn batter out into prepared pan, smoothing the top lightly with a spatula and pushing it into corners and sides as necessary.
• Bake bread for 45 minutes to an hour. Bread is done when top is set in the middle, slightly domed, springy to the touch, and a toothpick inserted in the center (if you can find a patch without hitting raspberries) comes out clean or with a few moist crumbs, but no batter.**
• Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving.
• Bread will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.

RASPBERRY SWIRL

Steps:

• Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine graham cracker crumbs, cinnamon, sugar and melted butter. Mix well and press into the bottom of a 9x13 inch baking dish. Bake for 5 minutes then remove from oven and allow to cool.
• In medium bowl, beat egg yolks on high speed until thick and lemon colored, about 5 minutes. Add softened cream cheese. Beginning on low speed and increasing to high, beat until smooth.
• In large mixing bowl, beat egg whites, cream of tartar and salt until foamy. Add 1/4 cup sugar, a little at a time, beating constantly until sugar is dissolved and whites stand in soft peaks. Fold 1/3 of the whites into the cheese mixture, then fold the lightened cheese mixture back into the remaining egg whites. finally, fold in the thawed whipped topping.
• Puree raspberries in a blender or press through a sieve. Spread half of fluffy cheese filling into the cooled crust. Pour half of the raspberry puree over the filling and swirl it in with a knife. Repeat with remaining filling and raspberry puree. Freeze until firm.

RASPBERRY PEACH SWIRL BREAD

Steps:

• 1. Preheat oven to 350 F. Sift together the flour, baking powder, and salt in a mixing bowl.
• 2. In another bowl, combine the buttermilk, yogurt, sugar, eggs, lemon zest, and vanilla.
• 3. Mix the buttermilk mixture with flour mix using a rubber spatula to fold in the buttermilk mix.
• 4. Again fold in the vegetable oil, and the peaches until evenly distributed. Pour into prepared loaf pan. Allow batter to sit while you make your sauce.
• 5. In a food processor blend the lemon juice, raspberries, syrup honey and sugar. Process on high for 30 seconds. Strain into a bowl using a mesh strainer. (you can use the same one you sifted your flour with..less dishes) Take 3 tablespoons of the raspberry sauce, and drop onto the top of the batter. Use a toothpick, or butter knife to swirl into the batter in a pattern you like.
• 6. Place the loaf pan into the oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. I like to rotate mine in the oven half way through the cooking process to assure even cooking. Just remember to be fast so you don't let out the hot air from the oven.
• 7. Pour the remaining raspberry sauce into a sauce pan. Bring to a low boil, remove from heat, cool and set aside.
• 8. Once the bread is done cool it on a wire rack. You can either serve it individually with raspberry sauce on top, or pour the sauce on the whole loaf and start eating. Enjoy!

RASPBERRY BREAD

Steps:

• Beat eggs until light and foamy. Add oil (or combination of oil and applesauce), sugar, raspberries and vanilla. Mix lightly, but well. Sift flour, salt, soda, cinnamon and baking powder together. Add nuts. Add flour mixture to wet ingredients - stir well. Pour into two 9x5x2 inch loaf pans. Bake at 325 degrees F. for 1 hour.

RASPBERRY QUICK BREAD

Steps:

• Preheat oven to 350 degrees F. Grease a loaf pan with baking spray.
• Mix 2 cups of flour, 3/4 cup sugar, baking powder, and salt in one bowl.
• In a separate bowl combine the sour cream, milk, vegetable oil and eggs.
• Add the wet ingredients to the dry ingredients. Mix until just combined.
• Gently toss 1 Tablespoon of flour with the frozen berries. Add them to the batter.
• Pour the batter into the prepared pan. Bake for 55-60 minutes.

RASPBERRY SWIRL BREAD

Steps:

• In a large bowl, dissolve yeast in warm water. Stir in sour cream, egg, butter, sugar and salt. Stir in enough flour to form a soft dough.
• Turn onto a floured surface; knead 20 times or until smooth. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1 1/4 hours.
• In mixing bowl, beat cream cheese, egg, sugar, vanilla and salt until smooth, set aside. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 12in X 8in rectangle. Spread filling to within 1/2 inch of edges. Spoon jam lengthwise over half of filling. Roll up jelly roll style, starting with the long side with the jam. Pinch seams to seal; make sure your seams are sealed well or filling will leak out. Tuck ends under.
• Place loaves seam side down on a greased baking sheet. With a sharp knife, cut shallow slashes across the top of each. Cover and let rise until doubled, about 30 minutes.
• Bake at 375 degrees for 15-20 minutes or until golden brown. Remove from pan to a wire rack. Combine glaze ingredients; drizzle over warm bread.