Description
This Peaches and Cream Cheese Loaf is a moist, tender dessert perfect for summer baking. It combines juicy peaches with a rich cream cheese-infused batter, delivering a delightful balance of sweet and tangy flavors. Topped with coarse sugar for a slight crunch, this loaf is ideal for breakfast, brunch, or a sweet treat throughout the day.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 tablespoon all-purpose flour (for tossing peaches)
Wet Ingredients
- ½ cup unsalted butter, softened
- 4 oz cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (optional)
- ½ cup sour cream or plain yogurt
Fruit
- 1 cup fresh or canned peaches, diced and well-drained
Topping
- 2 tablespoons coarse sugar (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper to ensure easy removal and prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together 1 ½ cups all-purpose flour, baking powder, baking soda, and salt until well combined. Set aside.
- Cream Butter, Cream Cheese, and Sugar: In a large mixing bowl, beat the softened butter, cream cheese, and granulated sugar together until the mixture is light and fluffy, which usually takes about 3-4 minutes.
- Add Eggs and Extracts: Incorporate the eggs one at a time into the butter mixture, beating well after each addition to ensure they are fully mixed. Stir in vanilla extract and almond extract if you choose to use it.
- Add Sour Cream: Mix in the sour cream or plain yogurt until the batter is smooth and well blended.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet mixture and mix gently just until combined. Avoid overmixing to keep the loaf tender.
- Prepare Peaches and Fold into Batter: Toss the diced peaches with 1 tablespoon of flour to prevent them from sinking during baking. Gently fold the peaches into the batter, distributing evenly.
- Pour Batter and Add Topping: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Sprinkle coarse sugar evenly over the batter if using, for a sweet crunchy crust.
- Bake the Loaf: Bake in the preheated oven for 50–60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Baking times may vary slightly according to your oven.
- Cool and Serve: Allow the loaf to cool in the pan for 10 minutes, then transfer it onto a wire rack to cool completely before slicing and serving.
Notes
- Ensure peaches are well-drained to avoid a soggy loaf.
- This loaf keeps well wrapped at room temperature for up to 2 days or refrigerated for up to 5 days.
- The loaf freezes beautifully; wrap tightly in plastic wrap and foil before freezing.
- If using canned peaches, choose those packed in juice and drain thoroughly.
- Optional almond extract adds a lovely depth to the flavor but can be omitted if preferred.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 18g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
