Raspberry Peach Loaf Cake with Lemon Glaze (15 Minutes of Prep!)

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This raspberry peach loaf cake is moist, buttery, and bursting with fresh summer fruit, brushed with lemon syrup and finished with a tangy lemon glaze. An easy quick bread with just 15 minutes of prep!

Raspberry Peach Bread with Lemon Glaze

Every year as we're in the midst of peach season, I get inspired to share a fresh peach recipe with my readers - it's practically a tradition on my blog! My fan-favorite Blueberry Peach Greek Yogurt Cake from back in 2014 still gets rave reviews, and more recently, my Peach and Blueberry Crisp and Summer Peach Salad have become absolute hits for summer entertaining and easy weeknight meals.

This raspberry peach loaf cake might be my favorite way yet to use up that delicious yellow fruit! Serve it for brunch, slice it for an afternoon snack with coffee, or dress it up with fresh raspberries and mint for a summer dinner party. If you're as obsessed with the raspberry-peach combo as I am, make sure to also try my Raspberry Peach Cake, my showstopping Raspberry Peach Cheesecake, and my Peach Bundt Cake with Maple-Cream Glaze.

Why You'll Love This Raspberry Peach Loaf

• Just 15 minutes of prep. The rest is idle baking time. If you can cream butter and sugar, you can make this loaf.
• Packed with fresh summer fruit. Two whole peaches and a full 1½ cups of raspberries go into one loaf, so every slice is studded with fruit.
• Triple lemon flavor. Lemon zest in the batter, a warm lemon syrup brushed over the baked loaf, and a tangy lemon glaze on top. The citrus keeps all that sweet fruit tasting bright, not heavy.
• Stays moist for days. Greek yogurt in the batter plus the lemon syrup soak means this loaf is even better on day two - which makes it perfect for making ahead.
• Versatile all summer long. Swap in blackberries, blueberries, or nectarines depending on what looks best at the market. This recipe is forgiving, I promise.

Grab These Ingredients

• Fresh peaches: You'll need 2 large, ripe (but still firm) yellow peaches. Overly soft peaches turn mushy and release too much juice into the batter. No need to peel them. The skins soften completely as the loaf bakes.
• Fresh raspberries: Look for berries that are plump and dry. We'll toss them in flour before folding them in. This should keep the berries suspended throughout the loaf rather than pooling at the bottom.
• All-purpose flour: Make sure to aerate the flour by spooning it into your measuring cup and leveling it rather than scooping. You can also simply sift your flour. That way, you don't accidentally overpack too much flour, and the loaf stays light.
• Baking powder: 2 teaspoons give this loaf its lift. Make sure it's fresh. It's the difference between a tall, tender loaf and a dense one.
• Sugar: I used regular granulated white sugar. 
• Unsalted butter, softened: It's essential for that rich, buttery crumb. 
• Lemon zest: A full tablespoon, creamed right into the butter and sugar so the citrus oils perfume the entire loaf.
• Vanilla extract: Use the real stuff if you can.
• Eggs, room temperature: Eggs should be at room temperature to blend smoothly into the batter instead of curdling the batter. Set them out 30 minutes ahead, or place them in a bowl of warm water for 5 minutes.
• Milk, room temperature: Whole milk gives the richest result, but 2% works too.
• Greek yogurt: My secret to a moist, tender crumb. The acidity also reacts with the baking powder for extra lift. Sour cream works as a 1:1 substitute.
• Lemon juice + water + sugar syrup: This quick 3-minute syrup gets brushed over the warm baked loaf and soaks in, adding moisture and another layer of lemon flavor.
• Powdered sugar + lemon juice: You need just these two ingredients, whisked together, to make an amazing, simple lemon glaze. It sets into that pretty drizzle on top of raspberry peach loaf.
• For garnish (optional but gorgeous): fresh raspberries and mint leaves.

Let Me Show You How to Make It

Here's the step-by-step overview. You'll find the printable recipe with measurements in the recipe card below.

• Prep the pan and fruit. Preheat the oven to 350°F and line a 9x5-inch loaf pan with parchment paper on the bottom and sides. Wash and drain the fruit; chop the peaches into cubes (no need to peel).

• Make the batter. Whisk the flour and baking powder together, reserving 1 tablespoon of flour for the raspberries. Cream the butter and sugar with a handheld mixer, add the lemon zest and vanilla, then beat in the eggs one at a time. Mix in the milk and Greek yogurt, then stir in the flour mixture just until smooth.

• Flour the raspberries. Toss the raspberries with the reserved tablespoon of flour until coated. This keeps them from sinking during baking.

• Fold in the fruit. Gently stir the chopped peaches and floured raspberries into the batter until just combined. Overmixing crushes the berries.

• Bake. Transfer the batter to the prepared pan and use a chopstick or skewer to distribute the fruit evenly. Bake for 55-60 minutes at 350°F.
• Brush with lemon syrup. While the loaf bakes, simmer water, lemon juice, and sugar for 3 minutes until reduced and syrupy. Brush over the loaf as soon as it comes out of the oven, while still warm.

• Cool. Cool in the pan for 30 minutes, then transfer to a wire rack to cool completely.
• Make lemon glaze. Stir together the powdered sugar and lemon juice, drizzle over the loaf, let it set, and garnish with fresh raspberries and mint.

Variations

• Swap the fruit: Blackberries or blueberries work beautifully in place of raspberries. Nectarines or apricots can stand in for peaches.
• Frozen fruit: Frozen raspberries work well here. You can add them straight from the freezer (no thawing) and toss with the reserved flour as directed. They actually hold their shape better than fresh.
• Add a crunch: Fold in ½ cup of chopped toasted almonds or pecans, or sprinkle coarse sugar over the top before baking.
• Make it dairy-free: Use plant-based butter, your favorite non-dairy milk, and a dairy-free yogurt alternative. The loaf will still be tender and delicious.
• Skip the glaze: If you prefer a less sweet fruit loaf cake, you can skip the lemon syrup or lemon glaze or both. Just dust with powdered sugar before serving.

My Best Tips for Success

• Use ripe but firm peaches. Soft, overripe peaches turn to mush and water down the batter. If your peaches give slightly to gentle pressure but still hold their shape when cubed, they're perfect.
• Room temperature eggs and milk: I always let these sit out before baking because cold ingredients can make the creamed butter seize up, and you'll lose that light, tender crumb.
• Coat the raspberries in flour: I know I already said it, but it's worth repeating that the reserved tablespoon of flour is what keeps the berries suspended throughout the loaf instead of pooling at the bottom.
• The toothpick test: Fruit-heavy quick breads can look done before they are. When you insert a toothpick into the center, it should come out clean or with a few moist crumbs (not wet batter). If the top is browning too fast, tent it loosely with foil for the last 10-15 minutes.
• Brush the syrup while the loaf is warm: A warm loaf drinks up the lemon syrup; a cooled one just lets it sit on top. This step is what keeps the loaf moist for days.
• Let the glaze set before slicing: Give the lemon glaze 15-20 minutes to firm up. You'll get those beautiful clean slices with the glaze drizzling down the sides.

Troubleshooting

1. My fruit sank to the bottom. Either the raspberries weren't coated in flour, or the batter was too thin (often from overripe, watery peaches or wet, undrained fruit). Make sure the fruit is dry before it goes in.
2. The center is gummy or underbaked. Fruit loaves need the full bake time. When checking with a toothpick, it should come out with moist crumbs, not wet batter. If in doubt, give it 5 more minutes with a foil tent on top.
3. My lemon glaze disappeared into the loaf. That means the loaf was still warm. Cool it completely (I know, the waiting is the hardest part!), and the glaze will set into that pretty white drizzle.

More Summer Fruit Desserts

If you're baking your way through peach and berry season like I am, here's what to make next:

• Raspberry Peach Cake (the round, springform-pan cousin of this loaf)
• Blueberry Lemon Bread with Lemon Glaze
• Peach and Blueberry Crisp
• Peach Galette with Basil-Mint Simple Syrup
• Old-Fashioned Peach Pie with a Flaky Double Crust
• Lemon Blueberry Bundt Cake
• Peach Bundt Cake with Pecans & Maple-Cream Glaze
• Strawberry Peach Cake - another easy Greek yogurt fruit cake
• Blueberry Tiramisu (no-bake and perfect for hot days!)
• Browse all 15 Peach Desserts So Good, You'll Lick the Pan