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!

Course Dessert

Cuisine American

Keyword loaf cake, peach cake

Prep Time 20

Cook Time 1 5

Servings

Calories 423kcal

Author Wendie

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

Fresh in season peaches can also be used. I recommend peeling them first. Milk can be used in place of peach juice for the icing.

To freeze: Once completely cooled wrap the cake in plastic wrap
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.

Nutrition