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Peaches and Cream Loaf Cake

Peaches & Cream Cheese Loaf Cake

This is a recipe that I found on Facebook, which I changed just a little bit to get it a little more to my liking. I used canned peaches because you can’t find a peach anywhere around us right now! The bread was really good, the top is my favorite part..but the next morning it was even better, so I suggest you give it a little rest before you eat half of the loaf!

Ingredients

Scale
  • 8 oz cream cheese (1 package), softened
  • 1/2 cup butter, 1 stick
  • 1 1/2 cups sugar
  • 1/2 tablespoon lemon zest
  • 2 eggs
  • 2 1/4 cups all purpose flour
  • 1 1/2 teaspoons salt (omit if salted butter
  • 1 tablespoon baking powder
  • 1 teaspoon cinnamon
  • 1 cup milk
  • 15 oz can sliced peaches, drained and diced
      • Sugar in The Raw for the Top

Instructions

  1. Preheat oven to 375 degrees F and grease 1-2 bread loaf pans, recipe yields 1 very large loaf or 2 smaller loaves.
  2. In a large bowl, cream together the cream cheese and butter. Add sugar, eggs, and lemon zest and beat until light and fluffy.
  3. In a small bowl, combine flour, baking powder, salt, and cinnamon. Once thoroughly combined, slowly add the dry ingredients and milk to the wet ingredients and fold in the peaches.
  4. Transfer batter to the prepared loaf pan, sprinkle with Sugar in the Raw and bake for 50-55 minutes for a larger loaf or until an inserted toothpick comes out clean. Reduce bake time to 45-50 if making 2 loaves.
  5. Let cool before slicing.
  • Author: Sara

Find it online: https://sweettoothsara.com/peaches-cream-cheese-bread/