Raspberry Peach Swirl Bread Recipes

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!

Steps:

• Cream butter and sugar until light and fluffy. Beat in eggs and extracts. In another bowl, combine flour, baking powder and salt; add to creamed mixture and mix well. Cover and chill at least 2 hours. , Divide dough in half. On a lightly floured surface, roll each half into a 12x9-in. rectangle. Combine the jam, coconut and pecans; spread over rectangles. Carefully roll up, starting with the long ends, into tight jelly rolls. Wrap in plastic. Refrigerate overnight or freeze for 2-3 hours. , Preheat oven to 375°. Cut into 1/4-in. slices; place on greased baking sheets. Bake until lightly browned, 10-12 minutes. Cool cookies on wire racks.

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.