We’ve always adored the fresh, juicy burst of peaches paired with creamy indulgence, and our Peaches and Cream Loaf recipe captures that magic in every slice. This delightful baked treat draws from simple summer flavors, making it a go-to for cozy brunches or sweet desserts.
We love how it transforms everyday ingredients into something irresistible, blending moist texture with a hint of nostalgia. Whether you’re baking for family or friends, this loaf promises to impress with its ease and flavor.
Ingredients
In our Peaches and Cream Loaf recipe, we gather simple, high-quality ingredients to create a moist, flavorful treat that highlights the fresh peaches and creamy texture. Below, we list the ingredients in the order they are typically used, with prep notes for accuracy and ease.
For the Loaf Batter
- 2 cups all-purpose flour: We sift this first to ensure a light, airy base.
- 1 teaspoon baking powder: Measure this precisely for the perfect rise.
- 1/2 teaspoon baking soda: Combine with the baking powder for balanced leavening.
- 1/2 teaspoon salt: Adds a subtle enhancement to the flavors—use fine sea salt for best results.
- 1 cup granulated sugar: This sweetens the batter; we recommend organic for a richer taste.
- 2 large eggs: Beat them lightly before adding to incorporate air.
- 1 cup heavy cream: Use full-fat for that creamy indulgence—chill it beforehand.
- 1/2 cup unsalted butter, melted: Melt and cool slightly to avoid cooking the eggs.
- 2 teaspoons vanilla extract: Pure vanilla works best for authentic flavor.
For the Peach Filling
- 3 medium fresh peaches, peeled and diced: We select ripe, juicy peaches for peak summer sweetness—about 2 cups once prepared.
- 1 tablespoon lemon juice: Freshly squeezed to prevent browning and add a tangy contrast.
- 1/4 cup brown sugar: Sprinkled over the peaches to caramelize during baking.
Optional Topping
- 1/2 cup sliced almonds: Toast these lightly if you want a nutty crunch on top.
- Powdered sugar for dusting: We dust this on after baking for a simple, elegant finish.
This selection ensures our Peaches and Cream Loaf delivers on its nostalgic appeal, blending fresh peaches with creamy elements for an impressive brunch or dessert option.
Required Equipment
To bring our Peaches and Cream Loaf to life, we rely on a few essential tools that ensure smooth preparation and baking. These items help us handle the batter, incorporate fresh peaches, and achieve that perfect moist texture without any fuss.
We categorize the required equipment based on their role in the recipe, making it easy to gather everything before you start:
- Mixing Bowls: We recommend using at least two medium-sized mixing bowls—one for combining dry ingredients like flour and baking powder, and another for wet ingredients such as eggs, heavy cream, and melted butter. Opt for glass or stainless steel bowls for even mixing.
- Measuring Cups and Spoons: Accurate measurements are key to our recipe’s success, so measuring cups (for liquids and dry goods like sugar) and measuring spoons (for smaller amounts like vanilla extract or salt) are must-haves to avoid imbalances in flavor and texture.
- Loaf Pan: A standard 9×5-inch loaf pan is ideal for baking our Peaches and Cream Loaf, as it promotes even heat distribution and results in a beautifully golden crust. Grease it well to prevent the creamy batter from sticking.
- Whisk and Spatula: A whisk helps us blend the batter smoothly, incorporating air for a lighter loaf, while a rubber spatula is perfect for folding in the peach filling without overmixing, preserving those fresh, juicy peach pieces.
- Oven and Oven Mitts: Our recipe bakes at a precise temperature, so a reliable oven preheated to 350°F is essential. Don’t forget oven mitts for safe handling when removing the hot loaf.
By having these tools ready, we can seamlessly transition from mixing the ingredients to baking a loaf that captures the sweet, creamy essence of summer peaches.
Instructions
We guide you through preparing our Peaches and Cream Loaf with simple, step-by-step directions that build on the ingredients and tools we’ve outlined, ensuring a moist, flavorful result that’s perfect for brunches or desserts.
Prep
Before we dive into mixing, we prepare our ingredients and setup to ensure everything blends seamlessly for that fresh, peachy goodness. Start by preheating your oven to 350°F—this step is crucial for even baking and capturing the sweet, juicy essence of ripe peaches.
Next, gather 2 cups of sliced ripe peaches (from about 3 medium peaches) and toss them in a bowl with 1 tablespoon of lemon juice and 2 tablespoons of brown sugar. Let this mixture sit for 10 minutes to draw out the natural juices, creating a tangy-sweet filling that elevates the loaf’s texture and flavor.
Meanwhile, grease a 9×5-inch loaf pan with melted unsalted butter or non-stick spray, and line it with parchment paper for easy removal—this prevents sticking and ensures a clean slice.
Mix the Batter
We mix the batter to achieve that creamy, tender crumb that makes our Peaches and Cream Loaf irresistible. In a medium mixing bowl, whisk together the dry ingredients: 2 cups of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt until evenly combined—this forms the base for a light, airy texture.
In a separate bowl, beat 2 large eggs with 1 cup of granulated sugar until light and fluffy, about 2 minutes. Add ½ cup of heavy cream, ¼ cup of melted unsalted butter, and 1 teaspoon of vanilla extract, stirring until smooth for that rich, creamy undertone. Gradually fold the dry mixture into the wet ingredients using a rubber spatula, being careful not to overmix—overmixing can toughen the loaf, so stop when just combined.
Gently fold in the prepared peach mixture, distributing the juicy peaches evenly for bursts of fresh, summer-sweet flavor in every bite.
Bake
With the batter ready, we bake to transform it into a golden, aromatic loaf that fills your kitchen with the scent of warm peaches and vanilla. Pour the batter into your prepared 9×5-inch loaf pan, smoothing the top with a spatula for an even rise.
Optionally, sprinkle ¼ cup of sliced almonds over the top for added crunch. Place the pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean—this ensures the loaf is fully cooked without drying out. To monitor baking, we recommend checking at the 45-minute mark; if the top browns too quickly, cover loosely with foil.
The result? A beautifully domed loaf with a soft, moist interior and caramelized peach edges that promise a nostalgic, delightful treat.
Cool and Serve
After baking, we cool the loaf to set its structure, making it easier to slice and serve with that perfect creamy-peach balance. Remove the pan from the oven and let it cool on a wire rack for 10 minutes—this allows the flavors to settle and prevents crumbling.
Carefully invert the loaf onto the rack to cool completely, about 1 hour, for clean cuts. For serving, dust with powdered sugar if desired, and slice into thick pieces to showcase the juicy peaches and tender crumb. Enjoy it warm for a soft, melt-in-your-mouth experience or at room temperature for a versatile brunch option—store leftovers in an airtight container for up to 3 days to maintain freshness.
Make-Ahead Tips
As we explore ways to simplify your baking routine with our Peaches and Cream Loaf, making it ahead of time ensures you can enjoy its moist, creamy texture and fresh peach flavors without last-minute rush. We recommend these strategies to prepare components in advance while preserving the loaf’s tender crumb and aromatic appeal.
Preparing the Peach Filling in Advance
To keep the vibrant, juicy peaches at their best, we suggest prepping the filling up to 24 hours ahead:
- Slice and mix the peaches: Start by slicing 2 cups of ripe peaches and tossing them with 1 tablespoon of lemon juice and 2 tablespoons of brown sugar in a bowl. This step enhances the natural sweetness and prevents browning.
- Store properly: Transfer the mixture to an airtight container and refrigerate it. The flavors will meld, creating a more intense, fruity burst that complements the creamy batter.
Mixing the Batter Ahead
Our Peaches and Cream Loaf batter comes together quickly, but you can prepare it up to 12 hours in advance for convenience:
- Combine dry and wet ingredients separately: In one bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt. In another, mix 1 cup of granulated sugar, 2 large eggs, ½ cup of heavy cream, ¼ cup of melted unsalted butter, and 1 teaspoon of vanilla extract.
- Refrigerate the batter: Once mixed (but not over-combined to avoid a tough texture), cover the bowl with plastic wrap and chill in the refrigerator. This allows the flavors to develop, resulting in a richer, more nostalgic taste when baked.
Assembling and Baking Later
For ultimate flexibility, assemble the loaf up to 8 hours before baking:
- Layer the ingredients: Pour the chilled batter into a greased 9×5-inch loaf pan, then gently fold in the prepared peach filling using a rubber spatula for even distribution. Cover the pan with foil to prevent drying.
- Bake from chilled: When ready, preheat your oven to 350°F and bake directly from the refrigerator. Add 5–10 minutes to the original baking time to ensure the center is golden and aromatic.
Storage and Reheating Guidelines
To maintain the loaf’s fresh, summery essence, we advise proper storage post-baking:
- Short-term storage: Cool the baked loaf completely, then wrap it tightly in plastic wrap or store in an airtight container at room temperature for up to 2 days. For longer hold, refrigerate for up to 5 days to preserve its moist texture.
- Freezing options: Freeze individual slices or the whole loaf for up to 3 months. Wrap slices in freezer-safe bags to lock in the creamy peach flavors.
| Storage Method | Duration | Key Benefits |
|---|---|---|
| Room Temperature | Up to 2 days | Easy access; retains soft texture |
| Refrigeration | Up to 5 days | Prevents spoilage; keeps flavors fresh |
| Freezing | Up to 3 months | Ideal for long-term; minimizes waste |
When reheating, warm slices in a 300°F oven for 10 minutes to revive the delightful, buttery aroma without compromising the creamy interior. These tips make our Peaches and Cream Loaf a versatile favorite for brunches or desserts.
Conclusion
We’ve loved sharing this Peaches and Cream Loaf as a simple way to capture summer’s best flavors. It’s perfect for creating those warm heartfelt moments with loved ones.
We’re sure it’ll become a staple in your baking routine offering both ease and delight. Dive in and enjoy the fresh twist it brings to your gatherings.
Frequently Asked Questions
What is Peaches and Cream Loaf?
Peaches and Cream Loaf is a delicious baked treat that combines fresh peaches with a creamy, moist batter, perfect for brunches or desserts. It elevates simple summer ingredients into a nostalgic, easy-to-make loaf with a tender crumb and optional almond topping, making it an impressive option for family gatherings.
What ingredients are needed for Peaches and Cream Loaf?
You’ll need basic items like all-purpose flour, baking powder, baking soda, salt, sugar, eggs, heavy cream, butter, vanilla extract for the batter; ripe peaches, lemon juice, and brown sugar for the filling; and optionally, sliced almonds and powdered sugar for topping. This selection ensures a flavorful, creamy result.
What equipment is required to make Peaches and Cream Loaf?
Essential tools include medium mixing bowls, measuring cups and spoons, a 9×5-inch loaf pan, a whisk, and a rubber spatula. Don’t forget a preheated oven at 350°F and oven mitts for safe handling, making the process straightforward and efficient.
How do I make Peaches and Cream Loaf?
Start by preheating your oven to 350°F and preparing the peach filling. Mix the batter carefully to avoid overmixing, combine with peaches, pour into a loaf pan, and bake until golden. Cool completely before slicing for the best texture and flavor.
Can I prepare Peaches and Cream Loaf in advance?
Yes, you can make the peach filling up to 24 hours ahead and the batter up to 12 hours in advance. Assemble the loaf up to 8 hours before baking for added convenience, helping you manage your time without sacrificing freshness.
How should I store and reheat Peaches and Cream Loaf?
Cool the loaf fully, then store at room temperature for up to 2 days or refrigerate for up to 5 days. For longer storage, freeze for up to 3 months. To reheat, warm slices in a 300°F oven for about 10 minutes to restore its aroma and creamy texture.