Peaches & Cream Cheese Loaf
A tender quick bread with cream cheese creamed into the batter and diced canned peaches folded in. Bake as one very large loaf or two smaller loaves at 375°F.
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Ingredients
- 8 ounces cream cheese softened
- 1/2 cup butter 1 stick
- 1 1/2 cups sugar
- 1/2 tablespoon lemon zest
- 2 eggs
- 2 1/4 cups all-purpose flour
- 1 1/2 teaspoons salt
- 1 tablespoon baking powder
- 1 teaspoon cinnamon optional
- 1 cup milk
- 1 can sliced peaches 15 ounces, drained and diced
Instructions
- Preheat the oven to 375°F. Grease 1 bread loaf pan for a very large loaf, or 2 loaf pans for smaller loaves.
- In a large bowl, cream together the cream cheese and butter. Add the sugar, eggs and lemon zest and beat until light and fluffy.
- In a small bowl, thoroughly combine the flour, baking powder, salt and the cinnamon, if you are using it.
- Slowly add the dry ingredients and the milk to the cream cheese mixture. Fold in the drained, diced peaches.
- Transfer the batter to the prepared pan or pans. Bake a large loaf for 50 to 55 minutes, or two smaller loaves for 45 to 50 minutes, until an inserted toothpick comes out clean.
- Let the loaf cool before slicing. Refrigerate leftovers within 2 hours.
Notes
The recipe makes one very large loaf or two smaller loaves. The nutrition shown is for the whole large loaf, not for one slice. Keep refrigerated.
Nutrition
Serving: 1servingCalories: 4250kcalCarbohydrates: 583gProtein: 65.6gFat: 190.6gSodium: 5568mgFiber: 11.8gSugar: 351.6g