The Peaches & Cream Cheese Loaf That Feels Like Home

I wasn’t planning to bake that day.

It was one of those sticky afternoons where everything just feels… tired. I’d already had two cups of coffee (and reheated the second one twice), the laundry was halfway folded on the couch, and honestly? I just needed a win. Something warm. Something that made the house smell like someone had it together.

I peeked in the fridge—half a block of cream cheese left. Opened the pantry—one lonely can of peaches, a little dented, like it had been waiting patiently for its moment. And that’s when I remembered this loaf.

Let me tell you something: I’ve made this Peaches & Cream Cheese Loaf more times than I can count, and every single time it disappears before it’s even cooled down. It’s tender, peachy, with a hint of lemon that makes you go, “Wait… what is that?” And when you toast a slice the next morning and slather on some butter? Lord, have mercy.

So no, I wasn’t planning to bake. But I’m so glad I did.

Why You’ll Fall In Love With This Loaf

Listen, it’s not fancy. It’s not going viral on TikTok. But this loaf?

This loaf gets you.

• Soft as a cloud – That cream cheese gives it a little tang and the silkiest crumb.

• Peachy without being punchy – No syrupy overload here, just mellow summer sweetness.

• Smells like comfort – That mix of butter, vanilla, and cinnamon is basically therapy.

• Easy as heck – One bowl for wet, one for dry, mix it all together, toss it in the oven. Done.

• Freezes like a dream – Slice it, wrap it, sneak it out of the freezer at 10 p.m. No judgment.

What You’ll Need (and a Few Tips From My Messy Kitchen)

I’m not here for ingredient gatekeeping. Use what you’ve got. I’ll tell you what works and what’s flexible.

• Cream Cheese (8 oz) – Full-fat, softened on the counter. None of that cold-brick nonsense.

• Butter (1 stick, 1/2 cup) – Also softened. If you forget, 10 seconds in the microwave, tops.

• Sugar (1 ½ cups) – Classic white. You could sneak in a little brown sugar, and I wouldn’t be mad.

• Lemon Zest (1/2 tablespoon) – Don’t skip it. I know it sounds fussy, but it makes the flavor.

• Eggs (2) – Room temp if you remember. If not? Run ’em under warm water and call it a day.

• All-Purpose Flour (2 ¼ cups)

• Salt (1 ½ teaspoons) – Yes, that much. It keeps things balanced.

• Baking Powder (1 tablespoon) – Makes it rise up all nice and proud.

• Cinnamon (1 teaspoon, optional) – I always add it when I’m pretending it’s fall.

• Milk (1 cup) – Whole milk is best, but I’ve used 2%, oat, and even half-and-half once. Still great.

• Canned Peaches (15 oz can, drained + diced) – Blot them with a paper towel if they’re too juicy. We want tender, not soggy.

Let’s Bake, Friend

Pull your hair up, turn on your favorite playlist, and let’s make something that’ll make the house smell amazing.

1. Preheat the oven to 375°F.
   Grease your loaf pan(s). You can do one big loaf or two smaller ones. I usually do two and give one away—or freeze it and then forget about it for a month. Which is honestly a gift to future me.

2. Cream the butter and cream cheese.
   Use a hand mixer or a wooden spoon and some gumption. Either way, beat until it’s soft and fluffy like frosting.

3. Add sugar, eggs, and lemon zest.
   Keep mixing. You want this smooth and almost shiny. If it smells good now, just wait.

4. Whisk your dry stuff.
   In a separate bowl, mix up your flour, salt, baking powder, and cinnamon (if using). Keep the clumps out.

5. Alternate adding dry ingredients and milk.
   Pour in a bit of flour, stir. Then a bit of milk, stir. Repeat until it’s all one big happy batter. Don’t overmix—we want tender, not rubbery.

6. Fold in those peaches.
   Gently. Like you’re tucking them in for a nap.

7. Pour into pans and bake.
   50–55 minutes for one big loaf. 45–50 for two. Check with a toothpick—it should come out clean or with a moist crumb or two.

8. Let it cool. Or don’t.
   I won’t lie to you: I’ve sliced into this while it was still steaming. It’s chaotic, but worth it.

Wanna Tweak It? Here’s How

• Add a streusel topping – Mix flour, butter, brown sugar, and cinnamon. Sprinkle before baking.

• Use fresh peaches – If it’s summer and they’re juicy and fragrant, go for it. Just peel, dice, and pat dry.

• Make muffins – Bake for 22–25 minutes. Perfect for lunchboxes or breakfast-on-the-run days.

• Add a glaze – Powdered sugar + milk or lemon juice = instant bakery vibes.

How to Store It (If You’re Lucky Enough to Have Leftovers)

• Room temp: 2–3 days, wrapped in foil or in a container.

• Fridge: Up to 5 days. Reheat slices in the toaster or microwave.

• Freezer: Wrap slices individually and store in a zip-top bag. Heat in the microwave or toast straight from frozen. Midnight snack? Absolutely.

Come Sit With Me A Minute…

If you bake this, I want to hear how it went. Did your kids love it? Did you add walnuts? Did you eat it standing over the sink with a fork (because same)? Leave a comment. Send a pic. Heck, email me if you’re feeling chatty.

Food isn’t just food, you know? It’s a memory, a mood, a little reminder that no matter how bananas the day has been, you can always whip up something lovely. This loaf does that for me—and maybe it will for you, too.

So grab a slice. Pour some coffee. And take a breath. You did good.

Peaches & Cream Cheese Loaf

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Dessert, Snack

Cuisine American

Ingredients

  

• 8 oz 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
• 1 cup milk
• 15 oz sliced peaches drained and diced

Instructions

 

• Preheat oven to 375°F. Grease 1 large or 2 small loaf pans.
• In a large bowl, cream together the cream cheese and butter until smooth. Add sugar, eggs, and lemon zest and beat until light and fluffy.
• In a separate bowl, whisk together flour, baking powder, salt, and cinnamon (if using).
• Gradually mix the dry ingredients into the wet ingredients, alternating with milk. Stir just until combined. Fold in the peaches.
• Pour batter into prepared loaf pan(s) and bake for 50–55 minutes for a large loaf or 45–50 minutes for two smaller loaves, until a toothpick comes out clean.
• Let the loaf cool before slicing and serving.

Notes

If using fresh peaches instead of canned, peel and dice about 2 medium peaches. You may want to lightly toss them in flour to prevent sinking.

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