Peach Loaf Cake is a moist loaf cake (quick bread) filled and topped with spiced fresh peaches and topped with a sweet brown sugar cinnamon glaze. It's a simple and quick loaf cake to throw together during peach season.
This peach loaf cake has all the sweet and cinnamon flavors from peach cobbler, but in cake form. It's a perfect way to use some of those fresh summer peaches!
For more peach recipes, try my: Raspberry Peach Cake or Brown Butter Peach Crisp.
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Why You Will Love This Recipe
- LOADED WITH FLAVOR- Between the sweet peaches and the brown sugar/cinnamon mixture this is bursting with so much flavor.
- CINNAMON GLAZE- This cake has the best simple cinnamon glaze using up leftover juices from the peaches. Not to mention its pretty too!
- CAN BE MADE USING FRESH OR CANNED PEACHES- I will always suggest fresh peaches if you have them, but canned can also work for this cake. Just make sure you drain first.
Ingredient Notes
Full ingredient measurements and instructions can be found in the recipe card below.
- Peach- I used fresh, but feel free to use canned if fresh aren't in season. Just drain all the juice off first.
- Butter- I always use salted butter in my recipes, but unsalted works great too.
- Flour- If you have a scale it is best to weigh your ingredients. If not, lightly fluff flour before measuring and spoon into measuring cup.
- Sour Cream- You can sub in greek yogurt or buttermilk if needed.
Step by Step Instructions
- Step 1: Dice up peach, mix in a small bowl with brown sugar cinnamon and nutmeg. Set aside.
- Step 2: In the bowl of your stand mixer fitted with the paddle attachment combine the butter and sugar on medium speed until combined. Add in the eggs one at a time and vanilla and mix about 2 minutes or until light and airy.
- Step 3: Mix in the baking powder, salt and half the flour. Mix in the sour cream, followed by the remaining flour.
- Step 4: Pour half of the batter into the prepared pan. Spoon half of the peach mixture on top of the batter, trying not to get the juices. Pour remaining batter on top followed by remaining peaches without the juices. You will use the leftover sugary juice for the glaze.
- Step 5: Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in the pan for 10-15 minutes, then gently run a knife around the edges of the pan to loosen the loaf. Remove the bread from the pan onto a wire rack to cool completely glazing.
- Step 6: While the bread is cooling you can make the glaze by combining the leftover peach cinnamon juice and one cup of powdered sugar. If needed add a bit of water or extra powdered sugar to get your desired consistency. Drizzle over bread when cooled.
Expert Baking Tips
- I would suggest using a slotted spoon if you have one to scoop out the peaches so you don't collect too much juice.
- Cake will have the best results if made with room temperature ingredients. I like to pull my eggs, milk, and butter out of the fridge an hour or two before I start baking.
- You may need to add more or less powdered sugar and juice to get the desired consistency for the glaze. And feel free to add in water if you don't have enough of the peach juices.
- I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.
FAQ
Should I peel the peaches?
No, I don't mind having the skin on my peaches because it's soft, but you can peel them if you prefer.
Can I use canned peaches?
Yes. I will always suggest fresh, but it is not necessary. Just make sure you rinse and drain if you use canned peaches so they aren't too sweet and wet.
Can I pour the glaze while it's still warm?
I would let it cool for as long as possible. If the loaf is too warm the glaze will just run off and not set on top.
Storing & Freezing
Peach loaf cake can be stored at room temperature in an airtight container. You can also wrap it in tinfoil, as this will help the glaze from getting too sticky and moist.
This cake freezes well for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving. You can also freeze individual slices in ziplock bags for an easy on the go breakfast or snack.
Other Popular Recipes to Try
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Peach Loaf Cake
Peach Loaf Cake is a moist loaf cake (quick bread) filled and topped with spiced fresh peaches and topped with a sweet brown sugar cinnamon glaze. It's a simple and quick loaf cake to throw together during peach season.
Ingredients
For the bread:
- 1 large peach diced
- ¼ cup (55 g) brown sugar
- 1 teaspoon cinnamon
- ¼ teaspoon (0.25 teaspoon) nutmeg
- ½ cup (113.5 g) butter room temperature
- 1 cup (200 g) granulated sugar
- 2 large eggs room temperature
- 2 teaspoons vanilla
- ½ cup (115 g) sour cream room temperature
- ½ teaspoon (0.5 teaspoon) salt
- 2 teaspoons baking powder
- 1½ cups (210 g) all-purpose flour
- 1 cup (120 g) powdered sugar for glaze
Instructions
- Preheat oven to 350°F. Coat a 9×5 inch loaf pan with cooking spray. Line the bottom and up the short sides with parchment paper. Spray again. Set aside.
- Dice up peach, mix in a small bowl with brown sugar cinnamon and nutmeg. Set aside.
- In the bowl of your stand mixer fitted with the paddle attachment combine the butter and sugar on medium speed until combined. Add in the eggs one at a time and vanilla and mix about 2 minutes or until light and airy.
- Mix in the baking powder, salt and half the flour. Mix in the sour cream, followed by the remaining flour.
- Pour half of the batter into the prepared pan. Spoon half of the peach mixture on top of the batter, trying not to get the juices. Pour remaining batter on top followed by remaining peaches without the juices. You will use the leftover sugary juice for the glaze.
- Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in the pan for 10-15 minutes, then gently run a knife around the edges of the pan to loosen the loaf. Remove the bread from the pan onto a wire rack to cool completely glazing.
- While the bread is cooling you can make the glaze by combining the leftover peach cinnamon juice and one cup of powdered sugar. If needed add a bit of water or extra powdered sugar to get your desired consistency. Drizzle over bread when cooled.
Notes
Cake will have the best results if made with room temperature ingredients. I like to pull my eggs, milk, and butter out of the fridge an hour or two before I start baking.
You may need to add more or less powdered sugar and juice to get the desired consistency for the glaze. And feel free to add in water if you don't have enough of the peach juices.
I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.
Nutrition
Calories: 335kcalCarbohydrates: 53gProtein: 4gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 68mgSodium: 294mgPotassium: 61mgFiber: 1gSugar: 38gVitamin A: 410IUVitamin C: 0.1mgCalcium: 77mgIron: 1mg
Tried this recipe?Let us know how it was!
Jodi
This is definitely a KEEPER recipe! Had to steal a piece of this right out of the oven before it cooled for the glaze-so amazing!
I did sprinkle turbinado sugar on top before baking. I saved a little leftover liquid from the cinnamon spice peach mix and used a spoonful instead of the 1/4 tsp of cinnamon in the glaze. Can’t wait to make this again!
brooke
Thank you Jodi! and I LOVE the idea of using the leftover liquid for the glaze Absolutely brilliant!!
Lindsay
My mom couldn’t stop talking about this recipe! I wish it was peach season all year!
Wendelah
Would frozen peaches work? If so, what volume for the diced peaches? My guess is 3/4 c.
brooke
I haven't tried with frozen, but I am sure it would be fine. If you let them defrost make sure you let all the juice out. And as for measurements, probably more like 1 cup, but less would work also.
Susan Yonas
This recipe is listed as "gluten free," but the ingredient list calls for all-purpose flour, which is not gluten-free. What adjustments need to be made for this to be gluten-free? Is simply substituting the same amount gluten-free flour sufficient? I have a cousin with celiac disease and need to be very careful what I serve her. Thanks.
brooke
Yes, You could sub GF 1:1 flour here.
bailey
THE perfect summer bake. A definite crowd pleaser!
Sue
This peach loaf cake was amazing!! I brought it to a birthday party and everyone loved it.