Peaches & Cream Cheese Loaf

This Peaches & Cream Cheese Loaf is a dense, moist, and incredibly decadent quick bread that blurs the line between a breakfast loaf and a pound cake. The cream cheese base provides a subtle tang and a rich crumb that keeps the bread from drying out, while the lemon zest brightens the sweetness of the peaches. It’s the perfect companion for a morning coffee or a cozy afternoon snack.

Peaches & Cream Cheese Loaf

Ingredients:

How To Make Peaches & Cream Cheese Loaf:

Step 1: Prep and Cream: Preheat your oven to 375°F and grease a standard 9×5-inch bread loaf pan. In a large bowl, cream together the softened cream cheese and butter until smooth. Add the sugar, eggs, and lemon zest, and beat the mixture until it is light and fluffy.

Step 2: Combine Dry Ingredients: In a separate small bowl, whisk together the flour, baking powder, salt, and cinnamon. This ensures the leavening agents are evenly distributed so your loaf rises perfectly.

Step 3: Mix the Batter: Slowly add the dry ingredients and the 1 cup of milk to the wet mixture, alternating between the two. Once combined, gently fold in the diced peaches.

Pro Tip: Don’t overmix at this stage! Overworking the batter can lead to a tough, rubbery loaf. Fold just until no streaks of flour remain.

Step 4: Bake to Perfection: Transfer the batter into your prepared loaf pan. Bake for 50/55 minutes. The loaf is ready when a toothpick inserted into the center comes out clean and the top is a beautiful golden brown.

Step 5: Cool and Set: Let the loaf cool in the pan for about 10/15 minutes before transferring it to a wire rack. Cooling completely is essential for the cream cheese structure to set, making it much easier to slice.