Top 5 Delicious Peaches and Cream Cheese Loaf Recipes

Few things say summer like a juicy peach. Add in tangy cream cheese and a moist, tender loaf, and you’ve got something truly special: the Peaches and Cream Cheese Loaf. Whether you’re using fresh, ripe peaches at their seasonal peak or canned slices for year-round convenience, this recipe is a celebration of creamy, fruity bliss.

This loaf is perfect for brunch, a light dessert, or a mid-afternoon pick-me-up with tea. Plus, it’s easy to make, keeps well, and offers that irresistible balance of rich and refreshing.

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🕒 Prep & Cook Time

Prep Time: 15 minutes
Cook Time: 55–60 minutes
Total Time: 1 hour 15 minutes
Servings: 8–10 slices

🛒 Ingredients

For the Loaf:

• 1 ½ cups all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup sour cream or Greek yogurt
• 1 cup fresh peaches, peeled and diced (or drained canned peaches)

For the Cream Cheese Swirl:

• 6 oz cream cheese, softened
• 3 tablespoons granulated sugar
• 1 large egg yolk
• ½ teaspoon vanilla extract

🧑‍🍳 Instructions

Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.

Step 2: Make the Cream Cheese Mixture
In a medium bowl, beat the cream cheese with sugar, egg yolk, and vanilla until smooth and creamy. Set aside.

Step 3: Make the Loaf Batter
In a separate bowl, whisk together flour, baking powder, baking soda, and salt. In a large mixing bowl, beat the butter and sugar until light and fluffy. Add eggs one at a time, then vanilla. Mix in the sour cream. Gradually add the dry ingredients to the wet ingredients and mix until just combined. Fold in the diced peaches.

Step 4: Layer and Swirl
Pour half of the batter into the prepared pan. Spoon the cream cheese mixture on top, then add the remaining batter. Swirl gently with a knife for a marbled effect.

Step 5: Bake
Bake for 55–60 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

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🌟 Why You’ll Love This Loaf

• Seasonal but flexible – fresh or canned peaches work great
• Perfect texture – soft, moist loaf with creamy ribbons
• Great for any time – breakfast, brunch, dessert, or gifting
• Simple ingredients – pantry-friendly with no hard-to-find items

🔁 Variations & Serving Suggestions

• Use nectarines instead of peaches
• Add a streusel topping for a crunchy finish
• Mix in white chocolate chips for extra richness
• Drizzle with icing made from powdered sugar and peach juice

❄️ Storage Tips

• Store in an airtight container at room temperature for 2 days or refrigerate for up to 5 days
• Freeze individual slices wrapped in plastic and foil for up to 2 months

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❓ FAQ – Peaches and Cream Cheese Loaf

Can I use canned or frozen peaches?
Yes! Just drain them well and pat dry to avoid soggy batter.

Is the cream cheese layer necessary?
It adds richness and visual appeal, but you can skip it if preferred.

Can I turn this into muffins?
Absolutely! Fill muffin tins ¾ full and bake for 20–25 minutes.

🥄 Nutrition (Per Slice – Approximate for 10 slices)

Calories: 310 kcal
Carbs: 35 g
Fat: 17 g
Protein: 5 g
Sugar: 22 g

📚 More Peach-Perfect Bakes

Peach Streusel Muffins – Sally’s Baking Addiction
Peach Bread with Cinnamon Glaze – The Recipe Critic
Cream Cheese Pound Cake – Southern Living
Fresh Peach Coffee Cake – Taste of Home

💬 Let’s Bake Together!

Did you make this Peaches and Cream Cheese Loaf? Share your tweaks and pics in the comments below, or tag #PeachyLoafLove on social media!

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