Peach Loaf Cake – Juicy, Moist & Summer-Sweet
First, let me just say… thank you for stopping by my kitchen corner today. It always means so much to share these little slices of happiness with you. And this one? Oh, it’s pure sunshine in cake form! 🍑
I promised you versatile, and here’s proof — you don’t even need fresh peaches to make this beauty. Canned peaches work perfectly, so you can whip it up anytime the craving strikes. Moist, buttery, and swirled with sweet peach pieces, this loaf cake is anything but boring!! And wait until you smell it baking — the whole house turns into a peach-scented hug.
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Why You’ll Love This Peach Loaf Cake
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Year-round joy – Canned or fresh peaches both shine here.
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One-bowl magic – Okay, two bowls… but still, it’s wonderfully simple.
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Perfect for sharing – A loaf shape slices into the perfect tea-time portions.
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Frosting that doubles down on peach flavor – The glaze uses peach juice instead of milk for extra fruitiness.
The Taste
Imagine a tender, buttery crumb bursting with juicy, peachy bites, topped with a glossy vanilla-peach glaze that melts into every slice. Sweet, soft, and fresh — but with that cozy homemade feel.
Ingredients You’ll Need
For the cake:
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1 cup unsalted butter, softened
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1 cup granulated sugar
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2 eggs
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½ cup milk
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1 teaspoon vanilla extract
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2 cups all-purpose flour
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2 teaspoons baking powder
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½ teaspoon salt
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3 cups canned peaches, drained & chopped (reserve juice for glaze)
For the glaze:
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1 cup powdered sugar
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3–4 teaspoons milk or peach juice
Tools for Success
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9×5-inch loaf pan
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Mixing bowls (large & small)
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Hand or stand mixer
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Whisk & spatula
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Parchment paper (for easy removal)
Ingredient Swaps & Add-Ins
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Fresh peaches – Peel, chop, and use in place of canned.
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Almond extract – Swap for vanilla for a subtle, nutty sweetness.
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Add-ins – White chocolate chips, chopped pecans, or a cinnamon swirl.
How to Make Peach Loaf Cake

