Moist Peach Loaf Cake with Vanilla Glaze
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Soft, fruity, and glazed to perfection—this Peach Loaf Cake is the ultimate summer-inspired treat you can enjoy year-round. Juicy peach chunks are folded into a tender batter, then finished with a silky vanilla glaze made with peach juice. Moist, flavorful, and beautifully simple, it’s perfect for picnics, brunch gatherings, or whenever you’re craving a slice of something sweet.
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Peach Loaf Cake 🍑
Ingredients
| For the Cake | Amount | Notes |
|---|---|---|
| Unsalted butter | 1 cup (226 g), softened | Room temperature |
| Granulated sugar | 1 cup (200 g) | Sweetness |
| Eggs | 2 large | Binding |
| Milk | ½ cup (120 ml), up to ¾ cup | Whole milk preferred |
| Vanilla extract | 1 tsp | Almond extract works too |
| All-purpose flour | 2 cups (250 g) | Structure |
| Baking powder | 2 tsp | Leavening |
| Salt | ½ tsp | Balance |
| Canned peaches | 3 cups, drained & chopped | Reserve juice for glaze |
| For the Glaze | Amount | Notes |
|---|---|---|
| Powdered sugar | 1 cup (120 g) | Base |
| Peach juice | 3–4 tsp | Or milk for creamier glaze |
Step-by-Step Instructions
- Preheat & Prep
Heat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment, leaving overhang for easy removal. - Cream Butter & Sugar
Beat butter and sugar together until light and fluffy (2–3 minutes). - Add Eggs & Vanilla
Mix in eggs one at a time, then stir in vanilla or almond extract. - Mix Dry Ingredients
In a separate bowl, whisk flour, baking powder, and salt. - Combine Wet & Dry
Add dry mixture to wet ingredients, alternating with milk. Mix gently until just combined. - Fold in Peaches
Gently fold in chopped peaches with a spatula. - Bake
Pour batter into loaf pan, smooth top, and bake 55–60 minutes, until a toothpick comes out clean. - Cool & Glaze
Cool in pan 10–15 minutes, then transfer to a wire rack. Whisk powdered sugar with peach juice until smooth, drizzle over cooled cake, and let set before slicing.
Tips & Variations
- Storage: Wrap tightly; keeps 3–4 days at room temp.
- Freezing: Freeze unglazed loaf up to 3 months; thaw overnight, glaze before serving.
- Fresh peaches: Use 3–4 ripe peaches when in season.
- Pan swap: Bake in an 8×8-inch dish; reduce bake time to 30–45 minutes.
- Add-ins: Pecans, almonds, or a dash of cinnamon add extra flavor.
- Bright twist: Add lemon zest to batter or glaze for citrus notes.
Serving Ideas
- Slightly warm or room temperature
- With vanilla ice cream or whipped cream
- Topped with fresh peach slices
- Drizzled with caramel or honey
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