Peaches & Cream Cheese Loaf

Peaches & Cream Cheese Loaf

A soft, moist loaf cake swirled with sweet peaches and creamy cheesecake filling—perfect with coffee or tea.

Ingredients (US measurements)

Cream Cheese Filling

• 8 oz (225 g) cream cheese, softened
• ¼ cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract

Peach Loaf Batter

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup granulated sugar
• ½ cup vegetable oil (or melted butter)
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup sour cream or plain yogurt
• 1 cup diced peaches (fresh or canned, well drained)

Instructions

1. Preheat oven
   Preheat to 350°F (175°C).
   Grease and line a loaf pan with parchment paper.
2. Prepare cream cheese filling
   In a bowl, beat cream cheese and sugar until smooth.
   Add egg and vanilla, mix until creamy. Set aside.
3. Mix dry ingredients
   In another bowl, whisk flour, baking powder, baking soda, and salt.
4. Mix wet ingredients
   In a large bowl, beat sugar, oil, eggs, and vanilla.
   Mix in sour cream until smooth.
5. Combine batter
   Gradually add dry ingredients to wet ingredients.
   Gently fold in diced peaches.
6. Assemble the loaf
   Pour half of the batter into the loaf pan.
   Spoon cream cheese filling evenly on top.
   Add remaining batter and gently swirl with a knife.
7. Bake
   Bake for 55–65 minutes, until a toothpick comes out clean (not through cream layer).
8. Cool
   Let cool in the pan for 15 minutes, then transfer to a wire rack.

Optional Toppings

• Powdered sugar dusting
• Vanilla glaze
• Extra peach slices on top before baking

Tips

• Drain peaches very well to avoid soggy loaf
• Fresh, canned, or frozen peaches all work
• Store covered in the fridge for up to 4 days