Description
This Peaches and Cream Cheese Loaf is a luscious, moist quick bread bursting with fresh peach flavor and a creamy swirled cream cheese center. Perfect for a sweet breakfast treat or an afternoon snack, it combines tender cake-like crumb with a delightful balance of cinnamon-spiced batter, juicy peaches, and a smooth, sweet cream cheese swirl. This homemade loaf offers the perfect comfort-food experience with a fruity twist.
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 (for batter)
- 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 (for swirl)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper to prevent sticking and ensure easy removal.
- Prepare the Cream Cheese Swirl: In a medium bowl, beat the softened cream cheese with powdered sugar and 1 tsp vanilla extract until smooth and creamy. Set aside for later use.
- Make the Loaf Batter – 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.
- Make the Loaf Batter – Wet Ingredients: In a separate large bowl, cream the softened unsalted butter with granulated sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each addition, then stir in 1 tsp vanilla extract to infuse flavor.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the butter and sugar mixture in batches, alternating with the sour cream, beginning and ending with the dry ingredients. Stir until just combined to avoid overmixing which could toughen the loaf.
- Add Peaches and Nuts: Gently fold in the diced fresh peaches and, if using, chopped pecans or walnuts, being careful not to crush the fruit pieces.
- Assemble the Loaf: Pour half of the batter into the prepared loaf pan, spreading it evenly.
- Add Cream Cheese Swirl: Spoon the prepared cream cheese mixture over the batter and use a knife or skewer to swirl it gently into the batter, creating a marbled effect.
- Top with Remaining Batter: Spoon the remaining batter over the cream cheese swirl and smooth the surface with a spatula for even baking.
- Bake: Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too quickly, cover loosely with aluminum foil to prevent over-browning while the loaf finishes baking.
- Cool and Serve: Allow the loaf to cool in the pan for about 10 minutes before removing it to a wire rack to cool completely. Slice and serve once fully cooled for best texture and flavor.
Notes
- Use fresh ripe peaches for the best flavor, but canned peaches drained well are a convenient substitute.
- The nuts are optional but add a nice texture and flavor contrast.
- Do not overmix the batter to keep the loaf tender and moist.
- Make sure cream cheese is well softened for a smooth swirl.
- Allowing the loaf to cool completely before slicing helps to set the cream cheese swirl and prevents crumbling.
- You can store leftovers wrapped in foil or an airtight container at room temperature for 2 days or refrigerate for up to a week.
