This Peaches & Cream Cheese Loaf is soft, moist, and filled with juicy peaches and a rich cream cheese swirl. It’s perfect for breakfast, brunch, or an anytime sweet treat with a cup of coffee or tea.
Ingredients
Loaf Batter
1½ cups all-purpose flour
¾ cup sugar
1½ tsp baking powder
¼ tsp salt
½ cup vegetable oil or melted butter
2 large eggs
½ cup milk
1 tsp vanilla extract
1 cup diced peaches (fresh, canned and drained, or thawed frozen)
Cream Cheese Swirl
8 oz cream cheese, softened
¼ cup sugar
1 large egg
1 tsp vanilla extract
Instructions
Preheat the oven
Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
Make the cream cheese filling
In a bowl, beat the cream cheese, sugar, egg, and vanilla extract until smooth. Set aside.
Prepare the batter
In a large bowl, whisk together the flour, sugar, baking powder, and salt. In another bowl, mix the oil, eggs, milk, and vanilla extract. Combine the wet and dry ingredients just until mixed. Gently fold in the diced peaches.
Assemble the loaf
Pour half of the batter into the prepared loaf pan. Spoon the cream cheese mixture evenly over the batter. Top with the remaining batter and gently swirl with a knife.
Bake
Bake for 55–65 minutes, until a toothpick inserted into the loaf (not the cream cheese layer) comes out clean.
Cool and serve
Let the loaf cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
✨ Tip: For extra flavor, sprinkle the top with coarse sugar before baking for a lightly crisp finish.
