A moist and flavorful Peach Loaf Cake, filled with juicy peaches and topped with a sweet vanilla glaze, perfect for any occasion.

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)

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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.

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.