Description
This Peaches and Cream Cheese Loaf is a sweet, soft, and decadent treat that combines juicy peaches with a creamy, tangy cheesecake-like filling. Perfect for breakfast, brunch, or dessert, this loaf is bursting with fresh flavors and has a moist texture that’s sure to please every palate. It’s an easy-to-make loaf that’s as delicious as it is beautiful!
Ingredients
Scale
For the loaf:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter (softened)
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup peaches (peeled and diced, fresh or canned)
- ½ cup sour cream or Greek yogurt
- 2 tbsp milk
For the cream cheese filling:
- 8 oz cream cheese (softened)
- ¼ cup powdered sugar
- 1 tsp vanilla extract
- 1 egg yolk
Instructions
- Prepare the cream cheese filling:
In a small bowl, beat the softened cream cheese, powdered sugar, vanilla extract, and egg yolk until smooth and creamy. Set aside. - Prepare the loaf batter:
Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. - Cream the butter and sugar:
In a large bowl, beat the softened butter and granulated sugar together until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract. - Combine the wet and dry ingredients:
Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream (or yogurt) and milk. Mix until just combined. Gently fold in the diced peaches. - Layer the loaf:
Pour half of the loaf batter into the prepared pan and smooth it out. Spoon the cream cheese filling over the batter, then top with the remaining loaf batter. Use a knife or skewer to swirl the cream cheese filling into the batter, creating a marbled effect. - Bake the loaf:
Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, cover the loaf with aluminum foil and continue baking until done. - Cool and serve:
Allow the loaf to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Slice and enjoy the creamy, peachy goodness!
Notes
- You can use canned peaches, but fresh peaches will add a wonderful, juicy texture to the loaf.
- For extra peach flavor, you can sprinkle some cinnamon and sugar on top of the loaf before baking.
- Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.
- Prep Time: 15 minutes
- Cook Time: 55-60 minutes
- Category: Dessert, Bread, Brunch
- Method: Baking
- Cuisine: American
Keywords: Peaches and cream cheese loaf, peach loaf, cream cheese bread, peach dessert loaf, fruity cream cheese loaf, moist peach bread