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Peach Bread

Peach bread with a cream cheese frosting drizzle bakes up golden with a moist, peach-studded crumb. A tangy frosting sets in white ribbons over the cooled loaf for a bakery-style presentation.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 270
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cup fresh peaches Peeled and diced.
  • 2 cup all-purpose flour
  • 1 cup granulated sugar
  • 0.5 cup unsalted butter Softened.
  • 2 large eggs
  • 0.5 cup sour cream
  • 1 tsp vanilla
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp cinnamon
  • 0.25 tsp salt
  • 4 oz cream cheese For frosting.
  • 1 cup powdered sugar For frosting.
  • 2 tbsp milk For frosting.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Bake the peach loaf
  1. Preheat oven to 350°F and grease a 9x5 loaf pan.
  2. Beat the softened butter and granulated sugar until fluffy.
  3. Add the eggs, sour cream, and vanilla; mix until smooth.
  4. Incorporate the baking powder, baking soda, cinnamon, and salt into the flour, then fold the dry mixture into the wet batter.
  5. Fold the diced fresh peaches into the batter until evenly distributed.
  6. Pour batter into the pan and bake for 55-65 minutes, until the loaf is golden.
  7. Cool the loaf completely before frosting.
Drizzle on cream cheese frosting
  1. Beat cream cheese, powdered sugar, milk, and vanilla until smooth.
  2. Drizzle the frosting over the completely cooled loaf.

Notes

Pro tip: keep the frosting for a completely cooled loaf—warm bread melts it immediately. Store covered in the refrigerator up to 4 days; freeze unfrosted loaves up to 2 months, then thaw and frost for best presentation. For a lighter option, use low-fat cream cheese and reduced-fat sour cream if desired.