Peaches & Cream Cheese Loaf Recipe

Introduction

Imagine biting into a soft, moist loaf bursting with juicy peaches and creamy cream cheese. This Peaches & Cream Cheese Loaf offers the perfect balance of fruity sweetness and indulgent richness, making it a delightful treat for any time of day.

Ingredients

• 8 ounces of softened cream cheese
• One 15-ounce can of sliced peaches, drained and diced
• 2 1/4 cups of all-purpose flour
• 1 1/2 cups of granulated sugar
• 1/2 cup of butter
• 1/2 tablespoon of lemon zest
• 2 eggs
• 1 1/2 teaspoons of salt
• 1 tablespoon of baking powder
• 1 cup of milk
• Optional: Dash of cinnamon

Instructions

1. Step 1: Preheat the oven to 375°F and grease a loaf pan.
2. Step 2: In a mixing bowl, cream together the softened cream cheese, butter, and sugar until smooth.
3. Step 3: Add the lemon zest, eggs, flour, salt, baking powder, and optional cinnamon. Mix until well combined.
4. Step 4: Stir in the milk until the batter is smooth.
5. Step 5: Gently fold in the diced peaches.
6. Step 6: Pour the batter into the greased loaf pan. Adorn with more sliced peaches on top, if desired.
7. Step 7: Bake for about 50-60 minutes or until a toothpick inserted in the center comes out clean.
8. Step 8: Let the loaf cool in the pan for a few minutes, then transfer it to a wire rack to cool completely before slicing.

Tips & Variations

• Use fresh peaches in season for an even brighter, fresher flavor.
• Add a dash of cinnamon or nutmeg for warm spice notes.
• Replace half the milk with sour cream to make the loaf extra moist.
• For a crunchy topping, sprinkle chopped nuts or streusel before baking.

Storage

Store the cooled loaf in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat slices gently in the microwave or enjoy chilled. For longer storage, freeze wrapped tightly for up to 2 months; thaw overnight in the fridge before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh peaches instead of canned?

Yes, fresh peaches work wonderfully. Peel and dice them before gently folding into the batter. Keep in mind fresh peaches may add a bit more moisture, so pat them dry if very juicy.

What can I substitute for cream cheese?

Cream cheese adds moisture and tang, but you can substitute with ricotta cheese or mascarpone for a different creamy texture. Note the flavor may be slightly milder.

Peaches & Cream Cheese Loaf Recipe

Print Recipe

★★★★★

4.7 from 120 reviews

This Peaches & Cream Cheese Loaf is a soft, moist, and flavorful cake bursting with the sweetness of juicy peaches and the rich creaminess of cream cheese. Perfect for a comforting dessert or an indulgent snack, this loaf blends fruity freshness with creamy decadence, evoking nostalgic flavors of a homemade orchard treat.

• Author: Nora
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 1 loaf, about 10–12 slices 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Wet Ingredients

• 8 ounces softened cream cheese
• 1/2 cup butter, softened
• 2 eggs
• 1 cup milk

Dry Ingredients

• 2 1/4 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1 1/2 teaspoons salt
• 1 tablespoon baking powder
• 1/2 tablespoon lemon zest
• Optional: Dash of cinnamon

Fruit

• 1 (15-ounce) can sliced peaches, drained and diced

Instructions

1. Preheat the oven and prepare pan: Preheat your oven to 375°F (190°C) and grease a loaf pan thoroughly to prevent sticking.
2. Cream the base: In a mixing bowl, beat together the softened cream cheese, softened butter, and granulated sugar until the mixture becomes smooth and creamy, ensuring a consistent base for the batter.
3. Add dry ingredients and flavorings: Incorporate the lemon zest, eggs, all-purpose flour, salt, baking powder, and if using, a dash of cinnamon into the cream cheese mixture. Mix these until well combined without overmixing to maintain a tender texture.
4. Mix in milk: Slowly stir in the milk until the batter is smooth and has a good consistency, ready to hold the peaches evenly.
5. Fold in peaches: Gently fold the drained and diced canned peaches into the batter, taking care not to break them up too much to keep luscious fruit pieces.
6. Prepare for baking: Pour the batter evenly into the greased loaf pan. Optionally, decorate the top with extra peach slices for a beautiful presentation.
7. Bake the loaf: Place the pan in the oven and bake for 50 to 60 minutes. Check doneness by inserting a toothpick or skewer in the center; it should come out clean or with a few moist crumbs attached.
8. Cool the loaf: Remove from the oven and let the loaf cool in the pan for several minutes to firm up, then transfer to a wire rack to cool completely before slicing and serving.

Notes

• You can use fresh peaches instead of canned for a fresher flavor; peel and dice them before folding into the batter.
• Ensure cream cheese and butter are softened to room temperature for easier mixing and better batter consistency.
• For an extra hint of spice, increase the cinnamon slightly or add a pinch of nutmeg.
• Make sure to drain canned peaches well to avoid excess moisture thinning the batter.
• The loaf pairs wonderfully with a cup of tea or coffee and can be stored in an airtight container for up to 3 days.

Keywords: Peaches and Cream Cheese Loaf, Peach Cake, Cream Cheese Loaf, Fruit Loaf, Easy Peach Dessert, Cream Cheese Cake