Description
This Peaches and Cream Cheese Loaf is a delightful sweet bread combining fresh peaches with a smooth cream cheese swirl. Lightly spiced with cinnamon and a tender crumb from sour cream, this loaf offers a perfect balance of fruity and creamy flavors. Ideal for breakfast or an afternoon treat, it features a moist texture complemented by optional crunchy nuts.
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
- 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
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.
- Prepare the Cream Cheese Swirl: In a medium bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy, then set aside.
- Make the Dry Mix: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon until evenly combined.
- Cream Butter and Sugar: In a separate bowl, cream the softened butter and granulated sugar together until light and fluffy. Then add the eggs one at a time, mixing thoroughly after each addition, followed by the vanilla extract.
- Combine Wet and Dry Ingredients: Add the dry ingredients to the butter mixture alternately with the sour cream, mixing gently just until combined to avoid overmixing.
- Fold in Fruit and Nuts: Gently fold in the diced peaches and, if using, the chopped pecans or walnuts for added texture and flavor.
- Assemble the Loaf: Pour half of the batter into the prepared loaf pan, spreading it evenly.
- Add Cream Cheese Swirl: Drop spoonfuls of the cream cheese mixture on top of the batter. Use a knife or skewer to gently swirl the cream cheese into the batter to create a marbled effect.
- Top the Loaf: Pour the remaining batter over the cream cheese swirl and smooth the surface with a spatula.
- Bake: Place the loaf in the preheated oven and bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, tent the loaf with aluminum foil partway through baking to prevent burning.
- Cool and Serve: Allow the loaf to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and serve once cooled.
Notes
- Fresh peaches provide the best flavor, but canned peaches drained well can be used as a substitute.
- Chopped nuts are optional but add a nice crunch and complement the sweetness of the peaches.
- Do not overmix the batter once the dry and wet ingredients are combined; overmixing can cause a tough loaf.
- Tent the loaf with foil if you notice excessive browning during baking.
- Store leftovers wrapped tightly at room temperature for up to 2 days or refrigerate for up to 5 days.
