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Friday, September 5, 2014

Peaches and Cream Loaf

From the first peach to the last we enjoy Ontario peaches each year for the duration of the season.  No doubt, it’s my favourite summer fruit! 

Besides drowning a scoop of homemade vanilla ice cream with warm sautéed peaches they’re equally delicious served absolutely cold over cheesecake.  The first peaches purchased this year made their way into a delicious peach pie and of course some peach goodness has been preserved into jars of jam.  I admit however that nothing beats eating seasonal peaches right out of hand making a big juicy mess!

I’ve wanted to find a good recipe for peach bread but after an extensive search on the subject didn't find what I was looking for. This wasn’t time to give up; instead a perfect time to come up with a recipe of my own. The risk of wasting good ingredients left me a little uncomfortable but unless one tries one will never know!

Using a favourite muffin recipe along with a little addition, subtraction and multiplication of the original ingredients I came up with something that seemed well worth a try.

Glad I ventured… an absolutely delicious recipe gained!

Peaches and Cream Loaf

1/2 cup butter, softened
2/3 cup granulated sugar
2 eggs
2 cups flour
2 teaspoons baking powder
½ teaspoon freshly grated nutmeg
¼ teaspoon salt
2/3 cup cream
2 cups peeled, chopped peaches
  1. Grease a 9x5 inch loaf pan.
  2. Sift together flour, baking powder, salt and grated nutmeg into a bowl.
  3. Cream butter and sugar until fluffy.
  4. Beat in eggs until well mixed.
  5. Add dry ingredients alternately with cream to egg mixture stirring just to combine.  Do not over mix.
  6. Fold in peaches.
  7. Place batter into greased loaf pan and bake in a preheated 375 degree F. oven for 35 to 40 minutes or until golden and tester inserted into middle of loaf comes out clean.
  8. Cool in pan for 5 minutes then remove to cooling rack.


Notes, Tips and Suggestion
  • Use a narrow strip of parchment paper to line pan.  This will ensure easy removal of loaf.
  • I used 18% cream but 10% will probably work just fine.
  • If peaches are really juicy, drain on paper towel for a few minutes.
  • nutmeg really works in this recipe.


  1. This looks so delicious! I can't wait to try it.

  2. it sure looks delicious, can I use canned peaches if I don't have fresh

    1. I don't see why not though it would probably be a good idea to drain them well
      before using. Happy baking!