Peach Loaf Cake
Peach Loaf Cake is a moist cake loaded with, juicy peaches and topped with a sweet vanilla glaze. Everybody will go crazy for this one!
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Peach dessert recipes like this easy Peach Cake recipe are the perfect dessert to make over the summer. The refreshing flavor and moist texture that peaches bring to dessert recipes is unbeatable. Peach lovers will enjoy my Southern Peach Cobbler recipe and my Grilled Peach Pound Cake Parfait.
Why This Easy Dessert Works
It doesn't have to be peach season for you to enjoy this cake since I used a can of peaches. Each slice of this summer dessert tastes like sweet peaches, who doesn't love that? It's a delicious finish to this Mississippi Pot Roast Recipe and perfect for the freezer!
Simple Ingredients
- Dairy: softened unsalted butter and milk
- Sugar: granulated sugar and powdered sugar
- Eggs:
- Vanilla extract:
- All purpose flour & Baking Powder
- Canned peaches: I use peaches in lite juice.
- Step 1: In a large bowl, add softened butter and sugar. Use a hand mixer to blend together until creamy.
- Step 2: Add eggs and mix.
- Step 3: Add vanilla extract and mix until combined.
- Step 4: In a separate bowl, add flour, baking powder, and salt. Whisk to combine.
- Step 5: Dump dry ingredients into the bowl of wet ingredients and mix together until just combined.
- Step 6: Fold the chopped peaches into the bread batter carefully with a wooden spoon.
- Step 7: Transfer cake batter into a parchment lined loaf pan.
- Step 8: Bake Peach Cake loaf until a toothpick can be inserted into the center of the cake and it comes out clean.
Recipe Tips
- Store leftover cake in an airtight container or wrap with plastic wrap and store at room temp for up to 3-4 days.
- Freeze cake without the glaze by wrapping it with plastic wrap once completely cool and then storing it in a freezer safe bag for up to 3 months in the freezer. Thaw overnight in the fridge and top with fresh glaze when ready to serve.
- To make removing the cake from the pan easier, line it with parchment paper. Be sure to leave extra paper that run over the sides to use as handles when removing the peach loaf.
- Almond extract can be substituted for vanilla extract.
- Ditch the loaf pan and make this in an 8x8-inch baking dish. You'll need to reduce the baking time to 30-45 minutes.
Recipe Faq's
Yes, you can use fresh peach slices for this recipe. Additionally, you can use frozen peaches if needed. Just be sure to thaw them first. If you use either of these options instead of the canned peaches
with the extra juices in the can, you may need to add a little peach juice to help make sure there's enough liquid and to ensure that you still get a nice, moist Peach Cake. I used canned peaches so you don't have to worry about picking ripe peaches, you know that these peaches were picked at their ripest point and then canned.
Certainly! This cake can be made with other fresh fruit
or frozen fruit.
One of my favorite things about this cake is that it is very versatile. You can add a frosting to this perfect dessert if not wanting the vanilla glaze. A cream cheese frosting or vanilla would be wonderful. Serving this with a scoop of ice cream or a dollop of Cool Whip or homemade whipped topping would be a few more delicious options.
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Peach Loaf Cake
Ingredients
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 2 eggs
- ½ cup milk
- 1 teaspoon vanilla
- 2 cups all purpose flour
- 2 teaspoon baking powder
- ½ teaspoon salt
- 3 cups canned peaches, drained and chopped reserve the juice for the glaze
For The Icing
- 1 cup powdered sugar
- 3-4 teaspoons milk or peach juice
Instructions
- Preheat oven to 350 degrees, spray a 9x5 loaf pan with non stick cooking spray or line it with parchment paper.
- In a large bowl add the butter, sugar, and using a hand mixed blend until creamy.
- Add the eggs and vanilla in and mix just until combined.
- In a small bowl add the flour, baking powder, salt, and whisk.
- Add the dry mixture to the wet and add in the milk, beat just until combined.
- Using a spatula or wooden spoon fold in the chopped peaches.
- Pour batter into prepared pan and bake 55-60 minutes or until a toothpick comes out clean.
For the Icing
- In a small bowl add the powdered sugar, and peach juice and whisk until combined. Drizzle over the top of the cake, slice and serve!
Video
Notes
and place in a ziplock freezer bag and freeze for up to 3 months. Thaw in the refrigerator overnight and add the glaze before serving.
Happy you enjoyed it Patsarina!
Lot of Assumptions. Made this recipe and it is excellent. Thank you!
If you're using canned yes, and reserve the juice for the icing!
I assume we're supposed to drain the juice off the canned peaches?????
This was absolutely delicious! Thank you for this recipe.
It actually goes in with the dry ingredients. It's a delicious cake I highly recommend 🙂
I assume milk goes in with vanilla and eggs? Sounds delicious.