This is a very light and tangy bread. I love to combine fruits when I make sweet breads. You an pack a lot of flavor into the bread using fruit. I used fresh fruit for my loafs, but feel free to use dried or frozen. For the sauce you can make it as sweet or tangy as you would like. I didn't want to cover up the natural flavors of the raspberries and peaches so the sauce is tangy like real fruit would be. If the tangy is not for you add more sugar to suit your taste.
Preheat oven to 350 F. Sift together the flour, baking powder, and salt in a mixing bowl.
In another bowl, combine the buttermilk, yogurt, sugar, eggs, lemon zest, and vanilla.
Mix the buttermilk mixture with flour mix using a rubber spatula to fold in the buttermilk mix.
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.
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.
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.
Pour the remaining raspberry sauce into a sauce pan. Bring to a low boil, remove from heat, cool and set aside.
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!