Okay, friends, let me tell you about this Peaches Cream Cheese Loaf. This isn’t just any loaf; it’s like a warm hug on a plate, bursting with the flavors of summer. I swear, the aroma alone is enough to transport me back to my grandma’s kitchen, where she always had some sort of delicious treat baking. If you love banana bread but want something a little more…special, this peaches cream cheese loaf is your answer. The creamy filling nestled amongst the sweet, juicy peaches? It’s simply divine. Seriously, the first time I made this, it disappeared in minutes! My family devoured it. And honestly, it’s become my go-to whenever I need a little baking therapy or want to impress someone without spending hours in the kitchen. Plus, this is a great way to use all those fresh, ripe peaches when they’re in season!
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What is a peaches cream cheese loaf?
Think of it as a delightful cross between a classic coffee cake and a fruit-filled pound cake, but with a tangy, creamy twist. It’s essentially a moist, tender loaf cake infused with the sweet and slightly tart flavor of fresh peaches, and then swirled with a luscious Cream Cheese filling. It’s not overly sweet, which I love, making it perfect for breakfast, brunch, or even a light dessert. The name says it all, really. Peaches, cream cheese, and loaf – the trifecta of deliciousness! It’s simple, comforting, and absolutely irresistible. The texture is what really gets me; the soft crumb of the cake, the bursts of juicy peaches, and that creamy, tangy filling all melt in your mouth together. It’s pure heaven.
Why you’ll love this recipe?
Where do I start?flavorIs it out of this world? The combination of sweet peaches, tangy cream cheese, and a hint of vanilla is just magical. It’s not cloyingly sweet; it’ is perfectly balanced. I also love how smooth it is.easyWhat is a “Cream Cheese Swirl“? What is the best way to dollop it on and swirl it with a knife? What I love about this recipe is its simplicity.Cost-Peaches are relatively inexpensive when they’re in season, and the other ingredients are pantry staples. Plus, it makes a decent-sized loaf, so it feeds – or just you for the few days!versatility! You can eat it plain, toast it and spread it with butter, or even top it with a scoop of vanilla ice cream for dessert. If you’re looking for something similar, but with a different fruit, try my blueberry cream cheese muffins! They’re just as easy and delicious. Trust me, this peaches cream cheese loaf is a winner.
How do I make Peaches Cream Cheese Loaf?
Quick Overview
What is the best way to make a peaches Cream Cheese loaf? How do you make a creamy batter, layer them together and serve with whipped cream? How do I bake peaches in the oven until golden brown? What’s the best part about swirling? I love making designs in the loaf with cream cheese and peaches. Get creative! Is the method forgiving too? What is a great way to get your kids involved in baking?
Ingredients
For the Main Batter: What is the difference between
* 2 1/2 cups all-purpose flour: I always use unbleached for the best flavor.
* 1 teaspoon baking soda: Make sure it’s fresh for the best rise.
* 1/2 teaspoon salt: Enhances the sweetness.
* 3/4 cup granulated sugar: Adds sweetness and helps with browning.
* 1/2 cup packed light Brown Sugar: Adds moisture and a caramel-like flavor.
* 1 cup (2 sticks) unsalted butter, softened: Important that it’s soft so it blends properly.
* 2 large eggs: Adds richness and structure.
* 1 teaspoon vanilla extract: Adds depth of flavor. I splurge on good vanilla. What makes a difference?
* 1 cup sour cream: Keeps loaf incredibly moist.
For the Filling:
* 8 ounces cream cheese, softened: Full-fat cream is a must for the best flavor and texture. Make sure it’s nice and soft!
* 1/4 cup granulated sugar: Adds sweetness to the filling.
* 1 large egg yolk: Adds richness and helps bind the filling.
* 1/2 teaspoon vanilla extract: Complements the cream cheese flavor.
For the Glaze:
* 1 cup powdered sugar: Sift it to avoid lumps!
* 2-3 tablespoons milk: Add slowly until you reach your desired consistency.
* 1/2 teaspoon vanilla extract: Optional, but adds a nice touch.
What are the steps to
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan. I like to line the bottom with parchment paper, leaving an overhang for easy removal. How do I lift a loaf out after baking? If you don’t have parchment paper, just make sure you grease and flour the pan really well to prevent sticking. How do you prevent sticking
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, baking soda, and salt. Whisking is important to evenly distribute the baking soda, which will help the loaf rise properly. Set aside for later.
Step 3: Mix Wet Ingredients
In a separate large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer. Beat in the eggs one at a time, then stir in the vanilla extract. Ensure all ingredients are at room temperature for a smooth mixture.
Step 4: Combine
Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix; overmixing can lead to a tough loaf. A few streaks of flour are okay. It’s better to undermix than overmix here!
Step 5: Prepare Filling
In a medium bowl, beat together the cream cheese and sugar until smooth and creamy. Do not overmix. Beat in the egg yolk and vanilla extract until well combined. Make sure the cream cheese is really soft to avoid lumps in the filling.
Step 6: Layer & Swirl
Pour half of the batter into the prepared loaf pan. Arrange half of the diced peaches over the batter. Dollop half of the cream cheese filling over the peaches. Repeat with the remaining batter, peaches, and cream cheese filling. Use a knife or skewer to swirl the filling into the batter. Be creative with your swirls! I like to make figure-eight patterns for a pretty effect.
Step 7: Bake
Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, tent it with foil during the last 15-20 minutes of baking. Every oven is different, so keep an eye on it! I usually start checking for doneness around 50 minutes. Also, don’t open the oven too frequently as it can cause the cake to sink!
Step 8: Cool & Glaze
Let the loaf cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. Once cooled, whisk together the powdered sugar, milk, and vanilla extract (if using) until smooth. If you want a thicker glaze, use less milk instead. For a thinner glaze, use more milk. I sometimes add a pinch of salt to the glaze to balance the sweetness.
Step 9: Slice & Serve
What are some good ways to serve a peaches cream cheese loaf warm or at room temperature? I love toasting a slice of bread and spreading it with butter. What’s good with vanilla ice cream?
What should I serve it with?
This peaches cream cheese loaf is incredibly versatile and can be enjoyed at any time of day. Here are some serving suggestions for different occasions:
For Breakfast: Pair a slice with a cup of hot coffee or tea. It’s the perfect way to start your day on a sweet note. Try serving it alongside a bowl of fresh berries for a complete breakfast.
For Brunch: Serve it as part of a brunch spread with other pastries, fresh fruit, and yogurt. It’s a great addition to any brunch table. For a more elegant presentation, slice the loaf and arrange it on a platter with some fresh mint sprigs.
As Dessert: Top a slice with a scoop of vanilla ice cream or whipped cream for a simple yet satisfying dessert. A drizzle of caramel sauce or a sprinkle of chopped nuts would also be delicious. This is also great served with a dollop of Greek yogurt too for extra tang!
For Cozy Snacks: Enjoy a slice with a glass of milk or a cup of cocoa for a cozy afternoon snack. It’s the perfect comfort food on a rainy day. Sometimes I even just have a slice with a hot chocolate at night while watching a movie.
My family’s favorite way to enjoy this peaches cream cheese loaf is warm, straight from the oven, with a generous pat of butter. It’s a simple pleasure, but it’s one that we all cherish. I also like to make mini versions of this loaf in muffin tins – perfect for individual servings!
Top Tips for Perfecting Your Peaches Cream Cheese Loaf
Alright, let’s get down to the nitty-gritty. Here are some tips and tricks I’ve learned over the years to help you make the best peaches cream cheese loaf ever:
Peaches Prep: Use ripe, but firm peaches for the best flavor and texture. If your peaches are too soft, they’ll turn to mush during baking. I also recommend peeling the peaches for a smoother texture, but that’s totally up to you. If you don’t have fresh peaches, you can use frozen or canned, just make sure to drain them really well. I’ve even used nectarines in a pinch, and they worked great!
Mixing Advice: Be careful not to overmix the batter. Overmixing can develop the gluten in the flour, resulting in a tough loaf. Mix until just combined, and don’t worry about a few streaks of flour. Also, make sure your butter and cream cheese are softened to room temperature for a smooth, lump-free batter and filling.
Swirl Customization: Get creative with your swirling technique! Use a knife, skewer, or even a chopstick to create different patterns. You can also try adding a sprinkle of cinnamon or brown sugar on top before swirling for extra flavor and visual appeal. Don’t be afraid to experiment! If you like a more distinct cream cheese layer, don’t swirl as much.
Ingredient Swaps: If you don’t have sour cream, you can substitute plain yogurt or Greek yogurt. For a dairy-free version, use dairy-free butter, cream cheese, and yogurt. I’ve tested this with almond milk, and it actually made it even creamier! You can also substitute the peaches with other fruits, like blueberries, raspberries, or even apples. However, you could add some lemon zest to the cream cheese filling.
Baking Tips: Every oven is different, so keep an eye on your loaf while it’s baking. If the top starts to brown too quickly, tent it with foil. Also, make sure to let the loaf cool completely before slicing. This will prevent it from crumbling.
Glaze Variations: For a different flavor, try adding a teaspoon of lemon juice or almond extract to the glaze. You can also use different liquids, like orange juice or coffee, instead of milk. For a thicker glaze, use less liquid. For a thinner glaze, use more liquid. I sometimes add a pinch of cinnamon to the glaze. Also, you can skip the glaze altogether and just dust the loaf with powdered sugar.
Storing and Reheating Tips
Want to make sure your peaches cream cheese loaf stays as delicious as the day you baked it? Here’s how to store and reheat it properly:
Room Temperature: You can store the loaf at room temperature for up to 2 days. Wrap it tightly in plastic wrap or store it in an airtight container to prevent it from drying out. I always do this when I know we’ll finish it within a day or two.
Refrigerator Storage: For longer storage, you can refrigerate the loaf for up to 5 days. Again, wrap it tightly in plastic wrap or store it in an airtight container. Refrigerating will help to keep it fresh and moist.
Freezer Instructions: To freeze the loaf, wrap it tightly in plastic wrap, then wrap it again in aluminum foil. You can also store it in a freezer-safe bag. It can be frozen for up to 3 months. Let it thaw overnight in the refrigerator before serving.
Glaze Timing Advice: I recommend glazing the loaf just before serving for the best results. If you glaze it and then store it, the glaze may become sticky. If you’re freezing the loaf, don’t glaze it until after it’s thawed.
I usually slice the loaf before freezing it, so I can easily grab a slice or two whenever I want. This is perfect when you’re craving something sweet at 10pm but don’t want to bake a whole cake!
Frequently Asked Questions
Final Thoughts
So, there you have it – my peaches cream cheese loaf recipe! I truly believe that this is a recipe worth trying. It’s easy, delicious, and guaranteed to impress. The sweet peaches, tangy cream cheese, and moist cake make for a truly unforgettable treat. The swirl in this loaf makes it a special treat for anyone to look at, too! It’s perfect for breakfast, brunch, dessert, or any time you need a little pick-me-up. If you love this recipe, you might also enjoy my apple cinnamon bread or my lemon poppy seed loaf. Both are equally delicious and easy to make. Happy baking, friends! I can’t wait to hear how yours turns out. Be sure to leave a comment below and let me know what you think. And if you try any variations, I’d love to hear about them too! Don’t forget to rate the recipe if you enjoyed it!
peaches cream cheese loaf
Ingredients
Main Ingredients
- 2.5 cups All-purpose flour
- 1 cup Granulated sugar
- 0.5 cup Vegetable oil
- 2 large Eggs
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 1 teaspoon Vanilla extract
- 8 ounces Cream cheese softened
- 1.5 cups Diced peaches fresh or canned
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
- In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together oil, eggs, and vanilla extract. Add to dry ingredients and mix until just combined.
- In another bowl, beat softened cream cheese until smooth. Gently fold into the batter.
- Fold in diced peaches.
- Pour batter into prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in pan for 10 minutes before transferring to a wire rack to cool completely.
