Summer Fruit Bread
Bursting with the flavors of peak-season fruits, Summer Fruit Bread is the ultimate treat for warm-weather baking. This tender, cinnamon-scented loaf is packed with juicy peaches, plump blueberries, and tangy raspberries, creating a delightful harmony of sweetness and tartness in every bite. Made with a combination of yogurt or sour cream for added moisture and richness, this quick bread is as easy to prepare as it is satisfying to enjoy. Perfect for breakfast, brunch, or an afternoon snack, this fruit-filled bread bakes to golden perfection in just under an hour. Serve with a light dusting of powdered sugar for an elegant touch, or enjoy it plain to savor the fresh fruit flavors. Whether you're looking for a way to use up summer's bounty or simply want a delicious baked good to share, this Summer Fruit Bread is sure to become a seasonal favorite!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 1 teaspoons Cinnamon
- 0.75 cups Granulated sugar
- 0.25 cups Light brown sugar
- 2 large Eggs
- 0.5 cups Unsalted butter, melted and cooled
- 2 teaspoons Vanilla extract
- 0.75 cups Plain yogurt or sour cream
- 1 cup Fresh peaches, diced
- 0.5 cups Fresh blueberries
- 0.5 cups Fresh raspberries
- Optional: Powdered sugar for dusting
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan and line it with parchment paper, leaving some overhang for easy removal.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and cinnamon. Set aside.
In another medium bowl, combine the granulated sugar, light brown sugar, eggs, melted butter, and vanilla extract. Whisk until smooth.
Add the yogurt or sour cream to the wet ingredients and mix until well incorporated.
Gradually fold the wet ingredients into the dry ingredients using a spatula. Do not overmix; stir just until no dry streaks remain.
Gently fold in the diced peaches, blueberries, and raspberries, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake the bread in the preheated oven for 50-55 minutes, or until a toothpick inserted in the center comes out clean. Start checking for doneness at the 50-minute mark.
Remove the bread from the oven and allow it to cool in the pan for about 10 minutes. Then, use the parchment paper overhang to lift the bread out of the pan and transfer it to a wire rack to cool completely.
Once the bread has cooled, optionally dust the top with powdered sugar before slicing and serving. Enjoy!
Nutrition Facts
Calories |
2210 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.1 g | 146% | |
| Saturated Fat | 68.1 g | 340% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 654 mg | 218% | |
| Sodium | 862 mg | 37% | |
| Total Carbohydrate | 253.0 g | 92% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 64.3 g | ||
| Protein | 45.2 g | 90% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 393 mg | 30% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 830 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
