This Passion Fruit-Raspberry swirl bread was the happiest of accidents.
I’ve been doing some recipe testing for the book (yes, still, sigh, whimper) and I ended up with a cup of leftover passion fruit pulp, and about a quarter-cup of raspberry puree. After discovering the hard way that passion fruit pulp really, really does not taste good in a smoothie—unless you’re making a SUGAR SMOOTHIE, because man that stuff is sour—I started looking for a way to use it up that did not involve having to make more candy.
Turns out that passion fruit makes an absolutely delicious pound cake. And if there’s a raspberry swirl involved? So much the better.
I adapted a recipe for buttermilk pound cake and added passion fruit pulp and orange zest to the batter. (The orange doesn’t really come out, it just boosts the fruity flavor a little.) Then I added a few spoonfuls of raspberry puree to about a third of the batter, and swirled them all together. After baking, the bread was finished with a passion fruit glaze.
This bread is going to have me wishing for leftovers more often! It’s soft and moist, with a great sweet-tart flavor. It’s a perfect “tea cake” or between-meals snacking bread, because it’s not too sweet or heavy. If you don’t have passion fruit you can use any fruit juice—lemon, orange, grapefruit, mango, or guava all seem like they would be lovely.
I really liked the raspberry flavor, but next time I might omit the puree and stir in fresh raspberries instead, so the raspberry taste is more pronounced. You could also add other berries like blueberries, blackberries, or sliced strawberries.
- 1½ cups all-purpose flour
- ½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 4 ounces unsalted butter, room temperature
- 1 cup granulated sugar
- 2 eggs, room temperature
- 1 tsp vanilla extract
- ¼ cup passion fruit pulp, strained
- zest of 1 orange
- ½ cup buttermilk, room temperature
- 2 tbsp raspberry puree (can substitute ½ cup fresh raspberries)
- 1 cup powdered sugar
- 2-3 tbsp passion fruit pulp
- Preheat your oven to 350 degrees F. Spray an 8½ x 4½ loaf pan with nonstick cooking spray.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside for now.
- In a large mixing bowl, mix together the butter and the sugar until light and fluffy, about 5 minutes. Add the eggs one at a time, then when they are fully incorporated, ad the vanilla extract, passion fruit pulp, and orange zest.
- Turn the mixer to low and add a third of the flour mixture. When that is incorporated add half of the buttermilk, then half of the remaining flour, then the last of the buttermilk. Finally, add the rest of the flour and stir it in just until it is combined.
- Remove about ⅓ of the batter and stir in the raspberry puree. (Alternately, you can stir fresh raspberries into the full portion of batter and then disregard the following instructions for swirling the batter.)
- Drop the passion fruit and raspberry batter in alternating spoonfuls into the prepared loaf pan. When all the batter is in the pan, use a table knife to swirl it a few times—don’t over-swirl, or you’ll have a muddy batter!
- Bake the cake for 50-60 minutes, until brown on top and a toothpick inserted into the center comes out clean. Let the cake cool for 15 minutes in the pan, then turn it out and let it cool completely on a wire rack.
- Once cool, prepare the glaze. Whisk together the powdered sugar and 2 tablespoons of passion fruit pulp. If you prefer a thinner glaze, add up to 1 additional tablespoon of pulp. Pour the glaze over the cake and allow it to set at room temperature.
- To store Passion Fruit Raspberry Pound Cake, wrap it in plastic wrap and keep it at room temperature for up to 5 days or in the freezer for several months.