This Peaches & Cream
CheeseLoaf is a rich, moist, and indulgent quick bread that walks the line between a breakfast treat and a pound
cake. The cream
cheese adds a subtle tang and keeps the crumb tender, while the lemon zest brightens the natural sweetness of the peaches. Perfect with morning coffee or as a cozy afternoon snack
Ingredients
| INGREDIENT | AMOUNT |
|---|---|
| Cream cheese, softened | 1 (8 oz) package |
| Butter | 1/2 cup (1 stick) |
| Sugar | 1 1/2 cups |
| Lemon zest | 1/2 tbsp |
| Eggs | 2 |
| All-purpose flour | 2 1/4 cups |
| Salt | 1 1/2 tsp |
| Baking powder | 1 tbsp |
| Cinnamon (optional) | 1 tsp |
| Milk | 1 cup |
| Sliced peaches (drained & diced) | 1 (15 oz) can |
How to Make Peaches & Cream Cheese Loaf
Step 1: Prep and Cream
Preheat oven to 375°F and grease a 9×5-inch loaf pan.
In a large bowl, cream together the softened cream cheese and butter until smooth. Add sugar, eggs, and lemon zest, and beat until light and fluffy.
Brown Sugar Substitutes
Step 2: Combine Dry Ingredients
In a separate bowl, whisk together flour, baking powder, salt, and cinnamon. This ensures even distribution for perfect rise.
Step 3: Mix the Batter
Alternate adding the dry ingredients and milk to the wet mixture. Once combined, gently fold in the diced peaches
Pro Tip: Don’t overmix! Fold just until no streaks of flour remain to avoid a dense, rubbery loaf.
Step 4: Bake
Pour the batter into the prepared pan. Bake 50–55 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
Step 5: Cool and Set
Let the loaf cool in the pan for 10–15 minutes before transferring to a wire rack. Cooling completely allows the cream cheese structure to set, making slicing much easier.