Description
This Peaches and Cream Cheese Loaf combines the natural sweetness of fresh peaches with a rich, creamy cheese swirl, all baked into a moist and fluffy loaf. Perfect for breakfast, brunch, or a delightful afternoon snack, this recipe balances fruity flavors with a hint of cinnamon and a tender crumb.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
Wet Ingredients
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream
- 1 ½ cups fresh peaches, diced (or canned, drained)
- ½ cup chopped pecans or walnuts (optional)
Cream Cheese Swirl
- 8 oz cream cheese, softened
- ¼ cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
- Prepare the Cream Cheese Swirl: In a medium bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy. Set aside for later use.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon to evenly distribute the leavening agents and spices.
- Cream Butter and Sugar: In another large bowl, cream together the softened unsalted butter and granulated sugar until the mixture is light and fluffy, which helps create a tender texture in the loaf.
- Add Eggs and Vanilla: Add eggs one at a time to the butter and sugar mixture, beating well after each addition to incorporate air. Then stir in the vanilla extract for flavor.
- Combine Wet and Dry Ingredients: Alternately add the dry flour mixture and sour cream to the butter mixture in batches, gently mixing until just combined to avoid overmixing, which can toughen the loaf.
- Fold in Peaches and Nuts: Carefully fold in the diced fresh peaches and chopped nuts (if using) to distribute them evenly throughout the batter without breaking down the fruit.
- Assemble the Loaf: Pour half of the batter into the prepared loaf pan. Dollop spoonfuls of the cream cheese mixture on top, then use a knife or skewer to swirl it gently into the batter to create a marbled effect.
- Top with Remaining Batter: Spread the remaining batter over the cream cheese swirl, smoothing the top to ensure even baking.
- Bake the Loaf: Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean. If the loaf starts to brown too quickly, tent it with aluminum foil to prevent over-browning.
- Cool and Serve: Let the loaf cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing. This ensures clean slices and fully set flavors.
Notes
- Fresh peaches are preferred for best flavor, but canned peaches drained well can be used as a substitute.
- Chopped pecans or walnuts add a nice crunch and can be omitted for nut allergies.
- If peaches are very juicy, gently pat them dry to prevent excess moisture in the batter.
- Ensure cream cheese is softened to room temperature for smooth mixing.
- For extra flavor, you can add a teaspoon of lemon zest to the batter.
- Loaf can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
- Slices can be toasted lightly for an enhanced texture and flavor.
