Print

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.

Ingredients

Scale

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

Find it online: https://kitchenbynora.com/peaches-and-cream-cheese-loaf-recipe/