Go Back

Peaches and Cream Cheese Bread

A quick bread using fresh peaches and cream cheese, perfect for using up this summer fruit.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Course: Bread
Cuisine: American
Ingredients Method

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

Method
 

  1. 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.
  2. 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.
  3. In a large mixing bowl, lightly beat egg with milk, remaining lemon juice, oil, sugars, and vanilla.
  4. In a separate bowl, combine flour, baking powder, and salt.
  5. Add dry ingredients to wet all at once, being careful not to overmix.
  6. Fold in the chopped peaches.
Cream Cheese Layer
  1. Combine cream cheese, egg, and sugar using heavy spoon or whisk. Mixture will be thick but will become smooth with a little effort.
  2. 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.
  3. 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.
  4. Place loaf in middle of hot oven and bake for 60 minutes, or until golden.
  5. 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.