This recipe combines the natural sweetness of ripe peaches with a rich, tangy cream cheese filling, creating a moist and tender loaf that is perfect for breakfast, dessert, or an afternoon snack.
Ingredients
Scale:
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup buttermilk
1 1/2 cups fresh peaches, peeled and diced
8 oz cream cheese, softened
1/4 cup powdered sugar
1 teaspoon vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan to prevent sticking and ensure a smooth release of the bread after baking.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, mixing well after each addition. Then, mix in the vanilla extract.
Gradually add the flour mixture to the wet ingredients, alternating with the buttermilk, starting and ending with the flour mixture. Mix until just combined.
Gently fold in the diced peaches until evenly distributed throughout the batter.
In a separate bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Mix until smooth and creamy.
Pour half of the peach batter into the prepared loaf pan. Spoon the cream cheese filling over the batter, spreading it into an even layer. Top with the remaining peach batter.
Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
Allow the loaf to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
