How to Make Peach Loaf Cake
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Prep the pan – Preheat oven to 350°F (175°C). Grease a 9×5 loaf pan or line with parchment.
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Cream the base – In a large bowl, beat butter and sugar until creamy.
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Mix in eggs & vanilla – Just until combined.
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Combine dry ingredients – In a small bowl, whisk flour, baking powder, and salt.
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Bring it together – Add dry mix to wet along with milk. Mix until just combined.
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Add peaches – Gently fold them in.
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Bake – Pour into pan and bake 55–60 minutes, or until a toothpick comes out clean.
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Glaze it – Whisk powdered sugar and peach juice. Drizzle over cooled cake.
What to Serve With Peach Loaf Cake
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A dollop of whipped cream or mascarpone.
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A scoop of vanilla bean ice cream.
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Fresh mint sprigs for a pop of color.
Tips for Best Results
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Line the pan with parchment for easy lifting.
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If using fresh peaches, peel them for a smoother bite.
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For a denser peach flavor, soak the chopped peaches in a tablespoon of sugar for 15 minutes before folding into the batter.
Storing Your Cake
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Room temp – Airtight container, 3–4 days.
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Freezer – Without glaze, wrap in plastic, then foil, and freeze up to 3 months. Thaw overnight, glaze before serving.
FAQ
Can I make this gluten-free?
Yes — use a 1:1 gluten-free baking flour blend.
Can I double the recipe?
Absolutely. Bake in two loaf pans or a 9×13 dish (adjust time accordingly).
Do I have to use the glaze?
Nope! It’s lovely without, but the glaze adds a sweet, moist finish.
A Slice of Summer, Anytime
This Peach Loaf Cake is proof that summer can live in your kitchen year-round. Easy, flavorful, and utterly comforting, it’s a dessert you’ll come back to again and again.
