Peaches and Cream Cheese Bread
A week or two ago I was on a road trip through Texas that had me passing what felt like 200 Peach Farm signs. Peach Ice Cream, Fresh Peaches, Peach Cobbler. The closer I got, the more signs there were, and something about them just made me have to stop. You know the feeling?
Marketing at its finest, I guess.
Turns out, the billboards were heavier than the actual store, but, the offerings were plenty. An abundance of cars were there, full of customers filling their mouths with fresh made peach ice cream and cobblers. There was old fashioned candy, pies, jams and jellies. Tee shirts, key chains. Plenty to buy.
And fresh peaches.
Knowing my car was packed full and no time in the next few days to enjoy them, I simply had my ice cream, and left the fresh peaches behind.
Until the next week.
A friend of mine (who knew my previous life was here, online, cooking and developing recipes) has only recently discovered that I “can actually bake!”, after I made a cheesecake and some cookies. Since then, a list of I Want This Next items has transpired, and a lemon cake was requested. However, I mentioned those peaches, and how I went and bought some great ones the day prior, and how I thought I might like to make a Peach Bread. His enthusiasm at the idea had me heading home from our conversation wracking my brain for the best ideas I could muster. As I drove, I decided that adding a tangy cream cheese layer throughout might be the ticket. I do that in many of my baked fruit recipes – add cream cheese – and it’s never a bad choice. The verdict, I learned, after asking if I should share this as my first Doughmesstic recipe in years?
Yes, he said…it is amazing.
If you are a fan of peaches, then this is for you. It is subtle, more bread than cake, so don’t expect it to be dessert. Think breakfast – a slice with melted butter and coffee. Or? Slice it and turn it into french toast with lots of whipped cream and more fresh peaches. That would be incredible. Or? Just be like us, cut a thick slice, warm it up, and eat it. Easy peasy.
This recipe is made without any appliances – no mixer, no hand mixer – just a couple of bowls and an oven. It comes together so easily that I hate to even post it, as I have convinced my friend it was a true effort and of course, labor of love. If he finds out I had it in the oven in less than 15 minutes, I fear that list of I Want This Nexts will get out of hand.
I guess I’m okay with that. It’s nice to share, right?
Right.
Peaches and Cream Cheese Bread
Ingredients
- 2 cups chopped fresh peaches
- 1 small lemon, juiced reserve half
- 1 egg
- 1 cup whole milk
- 1/2 cup canola or vegetable oil
- 1/2 cup packed dark brown sugar
- 1/2 cup sugar
- 2 tsp vanilla
- 2 cups all purpose flour
- 1/4 tsp salt
- 1 Tbsp baking powder
For the cream cheese layer
- 8 ounces cream cheese softened
- 1 egg beaten
- 1/4 cup sugar
Instructions
- Preheat oven to 350 degrees. Line a standard loaf pan with parchment paper, creating "handles" to easily remove loaf from pan once baked and cooled. Spray with non-stick baking spray. Set aside.
- Toss chopped peaches with lemon juice from one half of the lemon, being careful to keep seeds out. Set aside while you prepare the remaining ingredients.
- In a large mixing bowl, lightly beat egg with milk, remaining lemon juice, oil, sugars, and vanilla.
- In a separate bowl, combine flour, baking powder, and salt.
- Add dry ingredients to wet all at once, being careful not to overmix.
- Fold in the chopped peaches.
Cream Cheese Layer
- Combine cream cheese, egg, and sugar using heavy spoon or whisk. Mixture will be thick but will become smooth with a little effort.
- Pour loaf batter into pan using only about half of the batter. Add layer of cream cheese and lightly stir using a knife. Add remaining loaf batter.
- Top loaf batter with remaining crem cheese, and again, lightly blend with a knife. If desired, add a few extra diced peaches to the top of the bread.
- Place loaf in middle of hot oven and bake for 60 minutes, or until golden.
- Remove from oven and allow to cool for 10-15 minutes before removing from pan. Slice and enjoy. Wrap any leftovers tightly and keep refrigerated until needed.
