Peach Loaf Cake with Vanilla-

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Peach Loaf Cake with Vanilla-Peach Glaze

A soft and buttery peach loaf cake filled with juicy peaches and topped with a light vanilla-peach glaze. This delightful loaf is perfect for summer gatherings, afternoon tea, or a cozy dessert.

Prep Time: 20 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 25 minutes
Servings: 8
Calories per serving: 423 kcal

Ingredients

For the Cake:

  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • ½ cup milk
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 3 cups canned peaches, drained and chopped (reserve juice for glaze)

For the Glaze:

  • 1 cup powdered sugar
  • 3–4 teaspoons milk or reserved peach juice

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
  2. Cream the butter and sugar in a large mixing bowl using a hand mixer until light and fluffy.
  3. Add eggs and vanilla. Mix just until combined.
  4. In a separate bowl, whisk together the flour, baking powder, and salt.
  5. Combine wet and dry ingredients. Gradually add the flour mixture to the wet ingredients along with the milk. Mix until just incorporated—do not overmix.
  6. Fold in chopped peaches gently using a spatula or wooden spoon.
  7. Transfer the batter into the prepared loaf pan and smooth the top.
  8. Bake for 55–65 minutes or until a toothpick inserted into the center comes out clean.
  9. Cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.

For the Glaze:

  1. In a small bowl, whisk together powdered sugar with 3–4 teaspoons of milk or reserved peach juice until smooth.
  2. Drizzle over the cooled cake before slicing and serving.

Notes

  • Fresh Peaches: You can substitute fresh in-season peaches for canned. Be sure to peel them first for best texture.
  • To Freeze: Once the loaf is completely cooled, wrap it tightly in plastic wrap, place in a freezer-safe zip-top bag, and freeze for up to 3 months. Thaw overnight in the refrigerator and add the glaze just before serving.

Nutrition Information (per serving)

  • Calories: 423 kcal
  • Carbohydrates: 71g
  • Protein: 6g
  • Fat: 25g
  • Saturated Fat: 15g
  • Polyunsaturated Fat: 1g
  • Monounsaturated Fat: 7g
  • Trans Fat: 1g
  • Cholesterol: 104mg
  • Sodium: 180mg
  • Potassium: 251mg
  • Fiber: 2g
  • Sugar: 45g
  • Vitamin A: 982 IU
  • Vitamin C: 2mg
  • Calcium: 83mg
  • Iron: 2mg

 

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