I'm baking again with my ladies from #Twelve Loaves! The theme for this month is Stonefruit. The peaches and apricots and nectarines at the market have looked fabulous lately and I was so excited to make my bread! This bread was fabulous right out of the oven and though I was skeptical at first it even tasted great cold. Double score! Wohoo :) I loved the pairing of the nectarines with the raspberries. I might just need to make another loaf...

See what the other ladies are making: Apricot Bread from Cake Duchess
Peach & Apricot Honey Bread from Try Anything Once Culinary
Peach Muffins from Ma Che Ti Sei Mangiato
Peach Challah from Vintage Kitchen Notes
Cherry Muffins from Magnolia Days
Apricot Braided Loaf from Karen’s Kitchen Stories
Cinnamon Peach Monkey Bread from Hip Foodie Mom
Peach Oat Quick Bread from A Baker’s House
Nectarine Cinnamon Rolls from That Skinny Chick Can Bake
Nectarine Raspberry Bread from A Handful of Everything
Nectarine and Ginger Muffins from Baking in Pyjamas

Nectarine Raspberry Bread

1 1/2 cups flour, divided
3/4 cup sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/8 tsp nutmeg
1/4 tsp kosher salt
1/3 cup coconut oil
1 tsp lemon zest
1/4 cup lemon juice
2 eggs, lightly beaten
2 medium nectarines, peeled pitted and coarsely chopped (3/4 cup)
1 tsp Turbinado sugar (or granulated sugar)
1/2 cup raspberries

Topping
1 Tbsp brown sugar
1/2 tsp cinnamon
1/4 cup candied almonds, chopped

Preheat the oven to 350˚ F. Wash and prepare the fruit.

Lightly sprinkle the turbinado sugar over the nectarines and stir to coat.

Add in the raspberries. Set aside.

Add the sugar, baking powder, cinnamon, nutmeg, and salt to a mixing bowl.

Stir to combine.

In the bowl of a kitchen aid add the coconut oil, lemon zest, and lemon juice and beat until smooth.

Add the sugar mixture to the coconut oil and beat for 2 minutes.

Add the eggs, beat well until combined. Mix in 1 cup of the flour. Sprinkle the fruit with the remaining 1/2 cup of flour and add.

Using a large wooden spoon or a rubber spatula fold the fruit into the quick bread batter.

Pour the bread batter into a well greased (and floured if desired) loaf pan.

In a small bowl combine the brown sugar and cinnamon. Then stir in the chopped almonds.

Sprinkle evenly over the top of the loaf. Bake for 50-60 minutes until golden brown and a toothpick inserted in the center comes out clean.

Remove the pan to a cooling rack.

Allow to cool for 15-20 minutes in the pan before removing the bread from the pan to slice or to cool completely.

#TwelveLoaves July:

Stone Fruit hosted by Paula from Vintage Kitchen Notes. Summer is when we get to enjoy an abundance of fresh stone fruits at our markets. Let’s create some breads with their juicy deliciousness! Share your favorite stone fruit bread recipe(yeast or quick bread). Let's get baking!

Want to join the #TwelveLoaves group? It's easy!

1. When you post your Twelve Loaves bread on your blog, make sure that you mention the Twelve Loaves challenge in your blog post; this helps us to get more members as well as share everyone's posts. Please make sure that your bread is inspired by the theme!

2. Please link your post to the linky tool at the bottom of my blog. It must be a bread baked to the Twelve Loaves theme.

3. Have your Twelve Loaves bread that you baked this July, 2013, and posted on your blog by July 31, 2013.

#TwelveLoaves is a monthly bread baking party created by Lora from Cake Duchess.

I love participation in fun Recipe Challenges and Blog Hops. This month for the Behind the Curtain Recipe Challenge our Ingredients were Strawberries and Raspberries. There are so many different ways that you could use these amazing ingredients, but I have really been wanting to try making my own turnovers. Check number one off my baking bucket list! I have been buying so many fresh berries lately and freezing some along the way, so I pulled some out of the freezer to make this recipe although you could just as easily use fresh fruit. I hope you love them :)

Print Recipe

Behind the Curtain Recipe Challenge: Strawberry-Raspberry Turnovers

Filling
1/4 cup granulated sugar
1 Tbsp corn starch
3/4 cup cold water
1 cup finely chopped fruit (1/2 cup raspberries, 1/2 cup strawberries)
2 Tbsp fresh squeezed lemon juice
1/8 tsp vanilla extract
1/8 tsp almond extract

Grated dark chocolate *optional
2 sheets puffed pastry, thawed

Glaze
1 cup powdered sugar
1 Tbsp milk

Heat the oven to 400˚ F. Wash and prepare the fruit.

In a heavy bottom sauce pan combine the sugar and cornstarch. Whisk in the cold water.

Bring the sugar mixture to a boil over medium heat stirring constantly.

When the mixture is thick and bubbling add the fruit and cook for an additional minute.

Remove the filling from the heat, add in the lemon juice and extracts. Stir to combine.

I transferred my filling to another bowl to cool because you won't use it all in the turnovers. (Leftover filling makes a fabulous topping for ice cream or cheesecake.)

Lightly flour a flat working surface. Unwrap and unfold one sheet of puffed pastry and roll out according to the directions on the package. Then using a sharp knife cut as desired:

-If you want to make rectangle Turnovers: roll out 1 sheet then cut into thirds and then in half (6 rectangles). Spoon 1 Tbsp filling into the center of each rectangle, carefully fold over the dough and seal with a fork. Repeat with the other sheet of dough. or

-If you want to make triangle Turnovers: roll out 1 sheet cut into thirds into thirds again (9 squares). Spoon 1 tsp filling in the center of each square. Fold the dough in half making triangle and then seal the edges with a fork. Repeat with the other sheet of dough.

Transfer the dough bundles to baking sheets lined with parchment paper.

Bake at 400˚ F for 15-20 minutes or until puffed and golden brown.

Remove from the pan to a cooling rack. In a bowl combine the powdered sugar and milk until it is a nice drizzling consistency, adding more milk if desired.