Description
This Peach Loaf Cake is soft, fruity, and wonderfully moist—perfect for summer gatherings or a cozy treat any time of year. Made with canned peaches for convenience, this cake bakes beautifully and finishes with a silky peach-vanilla glaze that takes it to the next level. Simple ingredients, big flavor, and a tender crumb every time.
Why You’ll Love This Recipe
This loaf cake is a must-try for several reasons:
Year-Round Peach Flavor: Canned peaches give you sweet, juicy fruit without worrying about the season.
Ultra Moist Texture: Butter and peaches work together to create a super soft, tender crumb.
Easy and Quick: Basic ingredients and simple steps—great for beginners and busy bakers.
Customizable: Swap flavors, add nuts, or use fresh peaches if available.
Freezer-Friendly: Bake ahead and add the glaze after thawing.
Ingredients
For the Cake
1 cup (226g) unsalted butter, softened
1 cup (200g) granulated sugar
2 large eggs
½ cup (120ml) milk (whole preferred)
1 teaspoon vanilla extract (or almond extract for a twist)
2 cups (250g) all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
3 cups canned peaches, drained and chopped (reserve juice)
For the Glaze
1 cup (120g) powdered sugar
3–4 teaspoons peach juice (or milk)
Instructions
1. Prepare the Oven and Pan
Preheat your oven to 350°F (175°C).
Grease a 9×5-inch loaf pan or line it with parchment paper.
2. Cream the Butter and Sugar
Beat the butter and sugar for 2–3 minutes until light and fluffy.
3. Add the Eggs and Vanilla
Add the eggs one at a time, mixing well after each.
Stir in the vanilla extract.
4. Combine Dry Ingredients
Whisk together the flour, baking powder, and salt in a separate bowl.
5. Mix Wet and Dry Together
Add the dry ingredients to the wet mixture in three parts, alternating with the milk. Mix gently.
6. Fold in the Peaches
Fold in the chopped peaches carefully.
7. Bake the Cake
Pour the batter into the loaf pan and smooth the top.
Bake for 55–60 minutes, or until a toothpick comes out clean.
8. Cool the Loaf
Cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
Make the Vanilla Peach Glaze
Whisk together the powdered sugar and peach juice until smooth.
Adjust thickness with more juice or more sugar.
Drizzle over the cooled cake.
Tips for the Best Peach Loaf Cake
Line your loaf pan for easy slicing.
Use peach juice for maximum flavor.
Add lemon zest for brightness.
Do not overmix the batter.
Variations
Use fresh peaches (3–4 peeled and chopped).
Add nuts or cinnamon.
Bake in an 8×8-inch pan for 30–45 minutes.
Use almond extract instead of vanilla.
Storage
Room temperature: 3–4 days
Refrigerator: Up to 1 week
Freezer (without glaze): Up to 3 months
Serving Suggestions
Serve with vanilla ice cream, whipped cream, fresh peaches, or honey.
FAQ
1. Can I use fresh peaches?
Yes, 3–4 ripe peaches work well.
2. My cake is browning too fast—what do I do?
Cover the top with foil during the last 15 minutes.
3. Can I make this dairy-free?
Use dairy-free butter and milk alternatives.
4. Why is my cake dense?
Overmixing is the most common reason.
5. Can I double the recipe?
Yes. Use two loaf pans or a larger baking dish.
Conclusion
This moist Peach Loaf Cake with Vanilla Glaze is sweet, tender, and easy to make. Whether served warm with ice cream or enjoyed with a cup of coffee, it’s sure to become a favorite.