Peaches and cream come together in this delightful loaf that’s perfect for any time of day. We love how the juicy sweetness of fresh peaches blends with the smooth, rich creaminess to create a moist and flavorful treat. It’s a simple recipe that feels special whether you’re serving it for breakfast, dessert, or a cozy afternoon snack.
This peaches and cream loaf is a wonderful way to showcase seasonal fruit while keeping things easy and approachable. With just a few ingredients and minimal prep, we can whip up a loaf that’s bursting with natural flavors and a tender crumb. Let’s dive into a recipe that’s sure to become a favorite in our baking rotation.
Ingredients
To create a perfectly balanced Peaches and Cream Loaf, we use a combination of carefully selected dry and wet ingredients along with fresh peaches and toppings that elevate the flavor and texture. Each component plays a vital role in delivering that signature tender crumb and juicy, creamy taste.
Dry Ingredients
We start with the essentials that provide structure and sweetness to our loaf:
- 2 cups all-purpose flour (sifted for a light texture)
- 1 tsp baking powder (for lift)
- ½ tsp baking soda (to balance acidity)
- ½ tsp salt (to enhance flavors)
- ¾ cup granulated sugar (adds sweetness and moisture)
- 1 tsp ground cinnamon (optional, adds warm spice notes)
| Ingredient | Quantity | Purpose |
|---|---|---|
| All-purpose flour | 2 cups | Structure |
| Baking powder | 1 tsp | Leavening agent |
| Baking soda | ½ tsp | Leavening, acidity balance |
| Salt | ½ tsp | Flavor enhancement |
| Granulated sugar | ¾ cup | Sweetness and moisture |
| Ground cinnamon | 1 tsp (optional) | Warm spice flavor |
Wet Ingredients
Next, we combine rich, creamy elements that lend moisture and tenderness:
- ½ cup unsalted butter, melted and slightly cooled
- 1 cup sour cream (for the creaminess and slight tang)
- 2 large eggs, beaten
- 1 tsp vanilla extract (boosts flavor complexity)
Peaches and Toppings
The star of our recipe: fresh peaches and light toppings that highlight natural sweetness and add texture:
- 2 cups fresh peaches, peeled and diced (choose ripe, juicy peaches for maximum flavor)
- 2 tbsp brown sugar (sprinkled on top to create a caramelized crust)
- Optional: a handful of toasted pecans or almonds for crunch
- Optional: powdered sugar for dusting after baking
By assembling these ingredients thoughtfully, we ensure each bite of our Peaches and Cream Loaf bursts with creamy, fruity goodness balanced by tender cake and subtle spice.
Equipment Needed
To achieve the perfect Peaches And Cream Loaf, having the right equipment on hand is essential. This ensures smooth preparation, even baking, and that signature tender crumb paired with juicy, creamy flavor.
Essential Baking Tools
- Loaf Pan: We recommend using a standard 9×5 inch loaf pan. It provides ideal shape and even heat distribution.
- Mixing Bowls: Have at least two medium bowls ready—one for the dry ingredients and one for the wet.
- Measuring Cups and Spoons: Accurate measurements of flour, sugar, and liquid ingredients are crucial, so use precise measuring tools.
- Electric Mixer or Whisk: To combine the wet ingredients smoothly and incorporate air for a light texture.
- Rubber Spatula: Perfect to fold the peaches gently into the batter without breaking them.
- Cooling Rack: To cool the loaf evenly and prevent sogginess.
Additional Helpful Equipment
| Equipment | Purpose |
|---|---|
| Peeler & Knife | To peel and dice fresh peaches evenly |
| Sifter | To aerate flour and spices for lighter texture |
| Toothpick or Skewer | To test loaf doneness after baking |
| Small Bowl | For mixing brown sugar topping or nuts |
We advise having all these tools ready before starting so our Peaches And Cream Loaf baking process flows effortlessly. Efficiency in the kitchen helps us achieve that bakery-worthy result every time.
Preparation
To create our Peaches and Cream Loaf with the perfect balance of fruity sweetness and tender crumb, we start with careful preparation. These initial steps set the foundation for an evenly baked loaf rich in flavor and moistness.
Preparing the Peaches
First, select ripe peaches that are firm yet fragrant for optimal sweetness. Follow these steps to prep them properly:
- Wash each peach under cool running water.
- Use a sharp knife to peel the skin gently, removing thin layers without cutting into the flesh.
- Pit the peach by slicing around the center and twisting halves apart.
- Dice peaches into approximately 1/2-inch cubes to ensure even distribution throughout the batter.
- Place the diced peaches in a small bowl and toss gently with 1 tablespoon of all-purpose flour. This step helps prevent sinking during baking.
| Step | Detail |
|---|---|
| Wash | Rinse peaches well |
| Peel | Remove skin carefully |
| Pit | Cut around seam and twist |
| Dice | Cut into 1/2-inch cubes |
| Toss with flour | Coat peaches lightly with 1 tablespoon flour |
Prepping the Pan
Proper pan preparation guarantees that our peaches and cream loaf releases cleanly without sticking or crumbling. Here’s how we prepare the standard 9×5 inch loaf pan:
- Grease the pan thoroughly with softened butter or non-stick spray.
- Line the bottom with parchment paper, leaving an overhang on the sides for easy removal.
- Lightly dust with a sprinkle of flour, shaking out excess for a smooth non-stick surface.
- Place the pan on a flat surface, ready to receive the batter.
Tip: Using parchment paper in addition to greasing the pan prevents any risk of sticking and helps maintain the loaf’s perfect shape.
Taking these prep steps seriously ensures our Peaches and Cream Loaf bakes evenly and pops out beautifully every time.
Instructions
Follow these detailed steps to create our Peaches and Cream Loaf that delivers moist tender crumb filled with juicy fruit and creamy flavor.
Making the Batter
- Preheat the oven to 350°F (175°C) to prepare for even baking.
- In a large mixing bowl, whisk together the following dry ingredients until well combined:
| Ingredient | Amount |
|---|---|
| All-purpose flour | 2 cups |
| Baking powder | 1 ½ teaspoons |
| Baking soda | ½ teaspoon |
| Salt | ¼ teaspoon |
| Granulated sugar | ¾ cup |
| Ground cinnamon (optional) | 1 teaspoon |
- In a separate medium bowl, combine the wet ingredients:
- Melted butter: ⅓ cup, slightly cooled
- Sour cream: ½ cup
- Eggs: 2 large
- Vanilla extract: 1 teaspoon
- Beat the wet ingredients together using an electric mixer or whisk until smooth and creamy.
- Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. Avoid overmixing to ensure a tender crumb.
Incorporating the Peaches
- Toss the prepared diced peaches (1 ½ cups), coated lightly in flour, into the batter.
- Use a rubber spatula to gently fold the peaches into the batter. This prevents them from sinking to the bottom and preserves their juicy texture.
- For an extra special touch, sprinkle the top of the batter with brown sugar (2 tablespoons) and toasted nuts (optional, ¼ cup) for a caramelized crust and added crunch.
Baking the Loaf
- Pour the batter evenly into the prepared 9×5 inch loaf pan lined with parchment paper.
- Place the pan in the preheated oven on the center rack.
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Once baked, remove the loaf from the oven and set it on a cooling rack.
- Allow the Peaches and Cream Loaf to cool completely in the pan for 10 minutes before transferring it to the rack.
- Let it cool fully to preserve its moist tender texture before slicing and serving.
Cooling and Serving
Once the Peaches and Cream Loaf emerges golden and fragrant from the oven, it is essential that we cool it properly to preserve its tender crumb and creamy texture. Here are the steps we follow for optimal results:
- Remove from Oven: Carefully take the loaf pan out of the oven using oven mitts to avoid burns.
- Initial Cooling in Pan: Place the loaf pan on a wire cooling rack and allow it to cool in the pan for 15 to 20 minutes. This resting period lets the loaf set so it holds its shape when removed.
- Loosen and Remove Loaf: Using a butter knife or small spatula, gently run it around the edges of the pan to loosen the loaf. Then invert the pan onto the wire rack and lift away the pan.
- Complete Cooling on Rack: Let the loaf cool completely on the rack, approximately 1 to 2 hours. This prevents condensation buildup and keeps the crust crisp while the interior remains moist.
Serving Suggestions for Peaches and Cream Loaf
Our Peaches and Cream Loaf shines best when served fresh and slightly warm or at room temperature. Here are some serving ideas to enhance the experience:
| Serving Style | Description |
|---|---|
| Plain Slices | Serve as-is to showcase the natural creamy peach flavors. |
| With Butter | Spread softened butter to add richness and melt-in-your-mouth texture. |
| Drizzled with Honey | Add a light drizzle of honey for an extra sweet touch. |
| With Whipped Cream | Pair with lightly sweetened whipped cream for decadence. |
| Toasted and Buttered | Toast slices lightly for a warm, crisp outer texture. |
Pro Tip: For a dessert-style treat, warm a slice briefly and serve with a scoop of vanilla ice cream.
By following these Cooling and Serving steps, we ensure every bite of our Peaches and Cream Loaf delivers the best texture, flavor, and freshness—making it perfect for breakfast, brunch, or a delightful dessert.
Storage Tips
To keep our Peaches and Cream Loaf fresh and flavorful, proper storage is essential. Follow these steps to ensure every slice stays moist and delicious:
Short-Term Storage
- Cool completely before storing to prevent condensation which can make the loaf soggy.
- Wrap the loaf tightly in plastic wrap or place it in an airtight container.
- Store at room temperature for up to 2 days to maintain its tender crumb.
Refrigeration
- For storage beyond 2 days, refrigerate the loaf to prolong freshness.
- Wrap the loaf tightly in plastic wrap or aluminum foil and place it in an airtight container.
- Refrigerate for up to 5 days.
- Before serving, bring slices to room temperature or warm gently in the microwave for 10-15 seconds to restore softness.
Freezing
- To store longer, freeze the loaf in individual slices or as a whole.
- Wrap slices tightly in plastic wrap then place them in a zip-top freezer bag to prevent freezer burn.
- The loaf can be frozen for up to 3 months without significant loss of flavor or texture.
| Storage Method | Ideal Storage Condition | Duration | Notes |
|---|---|---|---|
| Room Temperature | Wrapped airtight, cool dry place | 2 days | Avoid heat or direct sunlight |
| Refrigeration | Wrapped airtight | Up to 5 days | Reheat before serving for a soft texture |
| Freezing | Wrapped airtight, freezer bag | Up to 3 months | Thaw overnight in fridge before reheating |
“Proper storage not only preserves the moist texture and rich flavor of our Peaches and Cream Loaf but also extends its enjoyment well beyond baking day.”
By following these storage tips, we can savor the flavors of our peaches and creamy loaf anytime without compromising freshness or taste.
Conclusion
This peaches and cream loaf is a versatile treat that brings a touch of sweetness and comfort to any moment. Its balance of juicy fruit and creamy texture makes it a standout in our baking repertoire.
With simple ingredients and straightforward steps, it’s a recipe that invites us to enjoy the best of seasonal peaches in a tender, flavorful loaf. Whether for breakfast, a snack, or dessert, this loaf promises satisfaction in every bite.
We’re confident that once you try it, this peaches and cream loaf will become a go-to favorite in your kitchen too.
Frequently Asked Questions
What makes the peaches and cream loaf moist and tender?
The loaf’s moisture and tenderness come from the combination of melted butter, sour cream, and eggs in the batter, which create a rich, creamy texture balanced by juicy fresh peaches.
Can I use frozen peaches instead of fresh ones?
Fresh peaches are recommended for best flavor and texture, but you can use frozen peaches if thawed and drained well to avoid excess moisture that could affect the loaf.
How do I prevent the peaches from sinking in the batter?
Toss diced peaches with a light coating of flour before folding them into the batter. This helps them stay evenly distributed during baking.
What size loaf pan should I use?
A standard 9×5 inch loaf pan is ideal for even baking and proper shaping of the peaches and cream loaf.
How long should I bake the loaf?
Bake the loaf at 350°F (175°C) for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
How should I cool the loaf after baking?
Let the loaf rest in the pan for 15-20 minutes, then remove it and cool completely on a wire rack for 1-2 hours to maintain a tender crumb.
What toppings can I add to the loaf?
Optional toppings include brown sugar for a caramelized crust and toasted nuts for added crunch and flavor.
How do I store leftover peaches and cream loaf?
Store cooled loaf wrapped tightly in plastic wrap or airtight container at room temperature for up to 2 days, refrigerate for up to 5 days, or freeze for up to 3 months.
Can I serve this loaf as a dessert?
Yes! Serving a warm slice with vanilla ice cream makes a delicious dessert-style treat.
Do I need any special equipment to make this loaf?
Basic baking tools like a 9×5 inch loaf pan, mixing bowls, measuring spoons, an electric mixer or whisk, and a cooling rack are recommended for best results.