If you’ve been searching for a delicious way to celebrate peach season or just want a cozy yet elegant treat, you are going to fall in love with this Peaches and Cream Cheese Loaf. Every bite marries sweet, sun-kissed peaches with a luxuriously rich and tangy cream cheese crumb, all wrapped up in a golden, buttery loaf. From lazy summer brunches to afternoon coffee breaks, this loaf is about to become your top-requested bake among friends and family. Whether served warm from the oven or enjoyed cold with a dollop of whipped cream, the irresistible blend of peaches and cream cheese will keep you sneaking back for another slice!
Ingredients You’ll Need
The list is short, sweet, and absolutely essential—every ingredient brings something special to this Peaches and Cream Cheese Loaf. From juicy peaches to the tang of cream cheese, you’ll find each one has a role in creating that signature combination of tenderness and flavor.
- All-purpose flour: Gives the loaf its structure and classic crumb, making it sturdy enough to hold plenty of juicy peaches.
- Baking powder: Helps the loaf rise softly, creating a light and fluffy interior.
- Baking soda: Works with the sour cream to provide extra lift and just the right texture.
- Salt: Balances the sweetness and enhances all the other flavors.
- Unsalted butter (softened): Adds richness and tenderness, making each bite melt in your mouth.
- Cream cheese (softened): Brings a creamy tang and extra moistness, setting this loaf apart from your classic quick bread.
- Granulated sugar: Sweetens the loaf beautifully and helps with browning for that golden crust.
- Large eggs: Bind everything together and help keep the loaf fluffy yet rich.
- Vanilla extract: Adds warmth and boosts the fruity notes of the peaches.
- Sour cream: Ensures extra moistness and lends an irresistibly tender crumb.
- Fresh or canned peaches (diced and drained): The star of the show—juicy, sweet, and bursting with flavor.
- All-purpose flour (for tossing peaches): Prevents the peach pieces from sinking to the bottom of the batter.
- Coarse sugar (optional, for topping): Sprinkled on top, this gives a wonderful crunchy sparkle and bakery-style finish.
How to Make Peaches and Cream Cheese Loaf
Step 1: Prep Your Pan and Peaches
Start by preheating your oven to 350°F (175°C) and preparing your loaf pan—either grease it generously or line it with parchment paper for easy removal. Give your peaches a quick dice, and if you’re using canned peaches, make sure they’re very well drained. Toss the diced peaches with a tablespoon of flour to help keep them perfectly distributed throughout the loaf.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This quick step ensures that the leaveners and salt get evenly mixed throughout and that your Peaches and Cream Cheese Loaf rises like a dream.
Step 3: Cream the Butter, Cream Cheese, and Sugar
In a large mixing bowl, beat the softened butter, cream cheese, and sugar until the mixture is fluffy and light in color. This is where the magic starts—the air you whip in here will make for a loaf that’s tender rather than dense.
Step 4: Add the Eggs, Vanilla, and Sour Cream
Add the eggs to the sweet, creamy mixture one at a time, mixing well after each addition. Stir in the vanilla extract and the sour cream. These ingredients amp up the flavor and tender texture, taking your loaf from just good to truly unforgettable.
Step 5: Combine Wet and Dry Ingredients
Add the dry ingredients to your wet mixture in two or three additions, mixing just until no streaks of flour remain. Be gentle—overmixing can make the loaf tough, and we’re after that soft, melt-in-your-mouth crumb!
Step 6: Fold in the Peaches
Gently fold in your flour-tossed diced peaches, doing your best not to overwork the batter. The goal is to have those juicy peach pops scattered evenly throughout your Peaches and Cream Cheese Loaf.
Step 7: Bake to Golden Perfection
Pour the batter into your prepared pan, and for a little extra dazzle, sprinkle the top with coarse sugar. Bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. Let your loaf cool in the pan for 10 minutes, then transfer to a wire rack and allow to cool completely—if you can wait that long before sneaking a taste!
How to Serve Peaches and Cream Cheese Loaf
Garnishes
Dress up your Peaches and Cream Cheese Loaf with a shower of powdered sugar, a dollop of freshly whipped cream, or even a light drizzle of honey for a bakery-worthy presentation. A handful of fresh peach slices or a few mint leaves on the serving platter adds an extra-special touch, especially when serving guests.
Side Dishes
While this loaf can absolutely stand alone, it pairs beautifully with a cup of robust coffee or fragrant Earl Grey tea. If you’re serving brunch, offer it alongside Greek yogurt and a bowl of fresh berries for a colorful, satisfying spread. The gentle sweetness makes it an unexpectedly perfect match with salty or savory items, like a crispy bacon strip or a side of creamy scrambled eggs.
Creative Ways to Present
For a fun summer dessert, try serving thick, chilled slices of Peaches and Cream Cheese Loaf with a scoop of vanilla ice cream and warm caramel sauce. Cut it into small squares for afternoon tea, or layer slices with whipped cream and extra peaches in a parfait glass for a show-stopping trifle. You can even pack slices into a picnic basket for a sweet treat on the go!
Make Ahead and Storage
Storing Leftovers
Keep any leftover Peaches and Cream Cheese Loaf fresher for longer by wrapping slices tightly in plastic wrap or storing them in an airtight container in the refrigerator. Thanks to the juicy peaches and cream cheese, the loaf stays moist for up to four days—if it lasts that long!
Freezing
Freezing is a breeze! Once the loaf has cooled completely, wrap it (or individual slices) well in plastic wrap followed by foil. Slide into a freezer-safe bag and pop it in the freezer for up to two months. To enjoy, simply thaw overnight in the fridge or at room temperature for a few hours.
Reheating
Warm up individual slices in the microwave for 10-15 seconds or pop them in a low oven (300°F) for a few minutes. This brings back that fresh-from-the-oven softness and makes the peaches extra fragrant.
FAQs
Can I use frozen peaches instead of fresh or canned?
Absolutely! Just be sure to thaw the frozen peaches completely and pat them dry with paper towels to remove any excess moisture. Toss with flour as directed to prevent them from sinking in the batter.
What can I use instead of sour cream?
Plain Greek yogurt is a fantastic substitute for sour cream in this recipe. It offers the same tang and creamy texture, so your Peaches and Cream Cheese Loaf will still turn out wonderfully tender and rich.
How do I know when the loaf is done baking?
The top should be golden and a toothpick inserted into the center of the loaf should come out clean or with just a few moist crumbs attached. If the loaf starts browning too quickly on top, tent it loosely with foil during the last 10-15 minutes of baking.
Can I make this loaf gluten-free?
Yes! Swap the all-purpose flour for your favorite 1:1 gluten-free baking flour blend. The results are just as delicious and the loaf holds together beautifully.
Why does my cream cheese loaf sometimes come out dense?
Overmixing once you add the flour can make the loaf dense rather than fluffy. For best results, mix the batter just until the dry ingredients are incorporated and no more. Also, make sure your butter, cream cheese, and eggs are at room temperature for the best texture.
Final Thoughts
Whether you’re celebrating a sunny day or just want something extra special with your morning coffee, I truly hope you give this Peaches and Cream Cheese Loaf a try. It’s comfort food with a sunny twist, destined to become a favorite at your table. Enjoy every peachy, creamy slice!
Print
Peaches and Cream Cheese Loaf Recipe
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf (about 10 slices)
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the delightful combination of sweet peaches and creamy cheese in this tender and flavorful Peaches and Cream Cheese Loaf. Perfect for a summer treat or anytime you crave a fruity dessert!
Ingredients
Dry Ingredients:
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients:
- ½ cup unsalted butter (softened)
- 4 ounces cream cheese (softened)
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- 1½ cups diced fresh or canned peaches (drained)
- 1 tablespoon all-purpose flour (for tossing peaches)
- 2 tablespoons coarse sugar (optional, for topping)
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cream Butter and Cheese: In a large bowl, beat the softened butter, cream cheese, and sugar until light and fluffy.
- Add Eggs and Flavor: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Incorporate Peaches: Toss the diced peaches with 1 tablespoon of flour, then gently fold them into the batter.
- Bake: Pour the batter into the prepared loaf pan, smooth the top, and sprinkle coarse sugar if desired. Bake for 55–65 minutes until a toothpick inserted comes out clean.
- Cool and Serve: Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Use fresh ripe peaches for best flavor.
- Do not overmix batter after adding flour.
- Store leftovers in the fridge for up to 4 days.
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 18g
- Sodium: 180mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
