This Peach Loaf Cake is a moist and flavorful treat, filled with juicy peaches and topped with a sweet vanilla glaze. It’s the perfect dessert for any occasion, whether you’re serving it at a summer gathering or just enjoying a sweet bite with your morning coffee.
Ingredients
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
1 1/2 cups fresh peaches, peeled and diced
1 tablespoon flour (for tossing peaches)
For the glaze:
1/2 cup powdered sugar
1 tablespoon milk
1/2 teaspoon vanilla extract
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition, and then stir in the vanilla extract.
Gradually add the dry ingredients to the wet mixture, alternating with the sour cream, starting and ending with the dry ingredients. Mix until just combined.
In a small bowl, toss the diced peaches with 1 tablespoon of flour to coat them. Gently fold the peaches into the batter.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is cooling, prepare the glaze by whisking together powdered sugar, milk, and vanilla extract until smooth.
Once the cake has cooled, drizzle the glaze over the top and allow it to set before serving.
Servings and Timing
Servings: 10
Prep Time: 15 minutes
Cooking Time: 60 minutes
Total Time: 1 hour 15 minutes
Variations
Add Spices: I sometimes like to add a pinch of cinnamon or nutmeg to the dry ingredients to bring a warm spice note to the cake, especially in the cooler months.
Use Other Fruits: If peaches aren’t in season, I’ve substituted them with berries, like raspberries or blueberries, for a different twist.
Nuts: For a bit of crunch, I’ve added chopped walnuts or pecans into the batter along with the peaches.
Storage/Reheating
I usually store any leftovers in an airtight container at room temperature for up to 3 days. If I want to keep it fresh longer, I wrap it tightly and place it in the fridge for up to a week. To reheat, I simply slice it and warm it in the microwave for about 15-20 seconds or pop it in the oven at 350°F for 5 minutes. The glaze stays soft and sweet when reheated too!
FAQs
How can I make this Peach Loaf Cake gluten-free?
To make it gluten-free, I’d recommend swapping the all-purpose flour with a gluten-free flour blend. Just make sure the blend contains xanthan gum or another binding agent to help the cake hold its structure.
Can I use canned peaches instead of fresh?
Yes! I’ve used canned peaches in a pinch, just make sure to drain them well and pat them dry to prevent extra moisture in the batter.
Can I freeze this cake?
Absolutely! I freeze the loaf before glazing. Once it’s fully cooled, I wrap it in plastic wrap and then foil, and freeze for up to 3 months. When I’m ready to enjoy it, I let it thaw at room temperature and then glaze it.
Can I make this into muffins instead of a loaf?
Yes! I’ve turned this recipe into muffins before. Simply pour the batter into a muffin tin, filling each cup about 2/3 full, and bake at 350°F for about 20-25 minutes or until a toothpick comes out clean.
Is there a way to reduce the sweetness of the glaze?
If I want a less sweet glaze, I simply reduce the powdered sugar a little or replace some of it with milk to create a thinner, more subtle glaze. You can also skip the glaze altogether if you prefer a less sweet finish.
Conclusion
This Peach Loaf Cake is the perfect combination of light, moist cake and sweet, juicy peaches, finished off with a delicious vanilla glaze. It’s easy to make, and it’s always a hit at any gathering or for a quiet afternoon treat. I love how versatile it is, too—I can adjust the fruit or spices to suit the season or my mood. Whether you’re a seasoned baker or just starting out, this cake is bound to be a favorite!
Recipe:
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Peach Loaf Cake
- Total Time: 1 hour 15 minutes
- Yield: 10 servings
- Diet: Vegetarian
Description
A moist and flavorful Peach Loaf Cake, filled with juicy peaches and topped with a sweet vanilla glaze, perfect for any occasion.
Ingredients
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
1 1/2 cups fresh peaches, peeled and diced
1 tablespoon flour (for tossing peaches)
1/2 cup powdered sugar (for the glaze)
1 tablespoon milk (for the glaze)
1/2 teaspoon vanilla extract (for the glaze)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition, and then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the sour cream, starting and ending with the dry ingredients. Mix until just combined.
- In a small bowl, toss the diced peaches with 1 tablespoon of flour to coat them. Gently fold the peaches into the batter.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is cooling, prepare the glaze by whisking together powdered sugar, milk, and vanilla extract until smooth.
- Once the cake has cooled, drizzle the glaze over the top and allow it to set before serving.
Notes
Variations include adding spices like cinnamon or nutmeg, using other fruits like berries, or adding nuts like walnuts or pecans.
Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
This recipe can be made gluten-free by using a gluten-free flour blend with a binding agent like xanthan gum.
Canned peaches can be used as a substitute for fresh peaches, but drain and pat them dry.
The cake can be frozen before glazing for up to 3 months. Thaw and then glaze before serving.
To make muffins, pour the batter into a muffin tin and bake at 350°F for 20-25 minutes.
To reduce the sweetness of the glaze, reduce the powdered sugar or replace some with milk, or omit the glaze entirely.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 30g
- Sodium: 170mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
