Peaches Cream Cheese Loaf
Imagine the warmth of sunshine captured in a slice of bread. That's the magic of this Peaches & Cream Cheese Loaf – a recipe that'll have your tastebuds singing with every bite.
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Servings: 0
Ingredients
- 8 oz cream cheese 1 package, softened
- ½ cup butter 1 stick, softened
- 1 ½ cups sugar
- ½ tablespoon lemon zest
- 2 large eggs
- 2 ¼ cups all-purpose flour
- 1 ½ teaspoons salt
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon optional
- 1 cup milk
- 15 oz can sliced peaches drained and diced
Instructions
- Preheat: Preheat your oven to 375°F (190°C). Grease and flour one 9x5 inch loaf pan or two smaller loaf pans.
- Cream: In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.
- Mix: Gradually add the sugar to the cream cheese mixture, beating well after each addition. Beat in the eggs one at a time, then stir in the lemon zest.
- Whisk: In a separate bowl, whisk together the flour, salt, baking powder, and cinnamon (if using).
- Combine: Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mixing until just combined. Do not overmix.
- Fold: Gently fold in the diced peaches.
- Bake: Pour the batter into the prepared loaf pan(s). Bake for 50-55 minutes for a large loaf or 45-50 minutes for smaller loaves, or until a toothpick inserted into the center comes out clean.
- Cool: Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.