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!
Peaches & Cream are so good together!
Loaf Pan Here: https://rstyle.me/+VFHXb-YSIfbvZkKtzne4FQ Mixer
Mixer Here:https://rstyle.me/+MlZWYK1k5brQN8rSFnn5jA
Print
Peaches & Cream Cheese Loaf Bread
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
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
- Preheat oven to 375 degrees F and grease 1-2 bread loaf pans, recipe yields 1 very large loaf or 2 smaller loaves.
- In a large bowl, cream together the cream cheese and butter. Add sugar, eggs, and lemon zest and beat until light and fluffy.
- 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.
- 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.
- Let cool before slicing.