This Peach Loaf Cake is a delightfully moist treat bursting with juicy peaches and finished with a sweet vanilla glaze.
Naturally rich in fiber and providing a modest amount of protein from eggs and milk, it’s a satisfying everyday dessert.
Quick to prepare and perfect for breakfast, snack, or dessert, it’s an all-around crowd-pleaser.
Quick and Moist Peach Loaf Cake
Equipment
- 1 × 9×5-inch loaf pan
- 1 × large mixing bowl
- 1 × Small mixing bowl
- 1 × Hand mixer or whisk
- 1 × Spatula or wooden spoon
- 1 × measuring cups and spoons
- 1 × Parchment paper (optional)
Ingredients
For the Cake:
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- ½ cup milk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 3 cups canned peaches drained and chopped (reserve juice for glaze)
For the Glaze:
- 1 cup powdered sugar
- 3 –4 teaspoons milk or reserved peach juice
Instructions
- Preheat Oven and Prepare Pan: Begin by preheating your oven to 350°F (175°C). This ensures that the oven reaches the perfect temperature while you prepare the batter. Next, prepare a 9×5-inch loaf pan by lightly spraying it with non-stick cooking spray, or lining it with parchment paper for easy removal later. Take care to cover all corners so the cake does not stick.
- Cream Butter and Sugar: In a large mixing bowl, add 1 cup of softened unsalted butter and 1 cup granulated sugar. Using a hand mixer or stand mixer, beat on medium speed until the mixture becomes light, fluffy, and pale in color. This creaming process incorporates air into the batter, giving the loaf a soft and tender texture.
- Incorporate Eggs and Vanilla: Add 2 large eggs, one at a time, to the creamed butter and sugar, mixing after each addition until fully combined. Then, pour in 1 teaspoon of vanilla extract and gently mix until just incorporated. Avoid overmixing at this stage, as it can make the cake dense. The mixture should be smooth, creamy, and lightly glossy.
- Combine Dry Ingredients: In a separate small bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon salt. Whisking the dry ingredients helps evenly distribute the baking powder and salt, preventing uneven rising and ensuring the loaf bakes uniformly.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the butter-egg mixture. Pour in ½ cup milk as you combine the flour mixture. Using a spatula or low-speed mixer, fold gently until all ingredients are just incorporated. The batter should be slightly thick but smooth. Be careful not to overmix, as overworking the flour can make the loaf tough.
- Fold in Chopped Peaches: Gently fold in 3 cups of chopped canned peaches using a spatula or wooden spoon. Make sure the peaches are evenly distributed throughout the batter. Folding carefully preserves the air in the batter while preventing the fruit from breaking down too much and turning the loaf soggy.
- Pour Batter into Prepared Pan: Transfer the peach-filled batter into the prepared loaf pan. Use a spatula to smooth the top evenly, ensuring the cake will bake uniformly. Lightly tap the pan on the counter to remove any air pockets trapped in the batter.
- Bake the Loaf: Place the pan in the preheated oven and bake for 55–60 minutes. Check for doneness by inserting a toothpick or skewer into the center of the cake. If it comes out clean or with just a few moist crumbs, the loaf is done. Avoid opening the oven frequently, as sudden temperature changes can cause the cake to collapse.
- Cool the Cake: Remove the loaf from the oven and allow it to cool in the pan for 10–15 minutes. Then transfer the cake to a wire rack to cool completely. Cooling ensures that the cake firms up slightly, making it easier to glaze without the icing running off.
- Prepare the Glaze: In a small bowl, combine 1 cup powdered sugar with 3–4 teaspoons of milk or reserved peach juice. Whisk until smooth and slightly thick but pourable. Adjust the liquid to achieve your desired consistency thinner for drizzling, thicker for a glossy, more defined topping.
- Glaze the Cake: Once the loaf has cooled completely, drizzle the prepared glaze over the top. Use a spoon or a small spatula to spread it evenly. The glaze adds a delicate sweetness and a shiny finish, enhancing both the flavor and presentation.
- Slice and Serve: After glazing, let the cake set for a few minutes. Slice into 8 even pieces and serve. This peach loaf is perfect warm or at room temperature, ideal for breakfast, an afternoon snack, or a light dessert. Enjoy the moist, fruity texture and sweet vanilla finish in every bite!
Notes
- Use ripe peaches for maximum flavor. If using fresh peaches, peel them first to avoid a tough skin in the cake.
- Canned peaches work perfectly year-round, but be sure to drain them well and reserve the juice for the glaze.
- The cake batter should be folded gently after adding peaches to prevent the fruit from breaking down and releasing excess moisture.
- Avoid overmixing the batter once the flour is added to ensure a soft, tender crumb.
- For a sweeter glaze, substitute milk with the reserved peach juice, adding natural fruity flavor and color.
Chef’s Secrets for Moist Loaf
To achieve a perfectly moist and flavorful peach loaf, always cream the butter and sugar thoroughly until light and fluffy.
This step incorporates air, creating a soft texture.
Folding the peaches gently ensures they stay intact and distribute evenly, preventing pockets of soggy batter.
Using a combination of milk and fruit juice in the glaze adds a natural sweetness without making it overly sugary.
For an extra touch, lightly toast the pan before pouring the batter in—it helps prevent sticking and creates a golden crust.
Serving Suggestions for Every Occasion
This peach loaf is versatile and pairs beautifully with a variety of accompaniments.
Serve warm with a dollop of whipped cream or Greek yogurt for breakfast or brunch.
For an afternoon snack, enjoy slices with a cup of tea or coffee.
You can also add fresh berries or a sprinkle of cinnamon on top for a more festive presentation.
It makes a lovely dessert at gatherings or potlucks, offering both a fruity and comforting flavor that appeals to all ages.
Storage Tips to Maintain Freshness
To store the peach loaf, allow it to cool completely before wrapping it tightly in plastic wrap or aluminum foil.
It will keep at room temperature for 2–3 days, or you can refrigerate it for up to 5 days.
For longer storage, the cake freezes exceptionally well wrap it securely and place it in a freezer-safe bag for up to 3 months.
Thaw overnight in the refrigerator, then add the glaze before serving.
Always add the glaze last, as applying it before freezing may cause it to harden or become uneven.
Frequently Asked Questions
1. Can I use fresh peaches instead of canned?
Yes! Fresh, ripe peaches can be used, but it’s best to peel and chop them into small pieces. Fresh fruit may add slightly more moisture, so gently fold them into the batter to maintain the cake’s texture.
2. Can I make this cake gluten-free?
Absolutely. Substitute all-purpose flour with a gluten-free flour blend in a 1:1 ratio. Make sure the blend contains xanthan gum to help hold the cake together. Baking time may vary slightly, so monitor with a toothpick.
3. Can I add nuts or spices?
Yes! Chopped walnuts, pecans, or almonds add a delightful crunch. Cinnamon, nutmeg, or allspice can also enhance the flavor. Add them to the dry ingredients before folding in the peaches for even distribution.
4. How do I prevent the cake from being too wet?
Drain canned peaches thoroughly and fold them gently. Avoid overmixing the batter, especially after adding flour. If using very juicy fresh peaches, lightly pat them dry before folding them in.
5. Can I make mini loaves or muffins?
Yes! This batter can be portioned into mini loaf pans or muffin tins. Reduce the baking time to 25–35 minutes for muffins or mini loaves, and check doneness with a toothpick. This is perfect for gifting or portion control.
