Peach Loaf Cake
A delightful peach loaf cake that combines ripe peaches with a soft, tender cake – perfect for summer gatherings or as a cozy snack.
Ingredients
Main ingredients
- 1 cup unsalted butter, softened Make sure your butter is at room temperature for easy blending.
- 1 cup granulated sugar
- 2 pieces eggs
- ½ cup milk
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt Don’t skip the step of draining the peaches to avoid excess moisture.
- 3 cups canned peaches, drained and chopped Reserve the juice for the glaze.
Icing ingredients
- 1 cup powdered sugar
- 3-4 teaspoons milk or peach juice
Instructions
Preparation
- Preheat your oven to 350 degrees Fahrenheit. Spray a 9x5 loaf pan with non-stick cooking spray or line it with parchment paper.
- In a large bowl, add the softened butter and granulated sugar. Using a hand mixer, blend them until creamy.
- Add the eggs and vanilla to the mixture, mixing until just combined.
- In a small bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry mixture to the wet ingredients, pouring in the milk as you beat just until everything is combined.
- Using a spatula or wooden spoon, gently fold in the chopped peaches.
Baking
- Pour the batter into the prepared loaf pan and bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean.
Icing
- In a small bowl, mix the powdered sugar with 3-4 teaspoons of milk or reserved peach juice until smooth. Drizzle over the cooled loaf cake.
Notes
Peach loaf cake is best enjoyed slightly warm or at room temperature. Serve it plain or with a dollop of whipped cream. Store in an airtight container at room temperature for up to three days, or refrigerate for about a week. Freeze individual slices wrapped tightly in plastic wrap for up to three months.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 45gProtein: 3gFat: 12gSaturated Fat: 7gSodium: 150mgFiber: 1gSugar: 20g
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