Peaches & Cream Cheese Quick Bread

This Peaches & Cream Cheese Loaf is a rich, moist, and indulgent quick bread that walks the line between a breakfast treat and a pound cake. The cream cheese adds a subtle tang and keeps the crumb tender, while the lemon zest brightens the natural sweetness of the peaches. Perfect with morning coffee or as a cozy afternoon snack.

Peaches & Cream Cheese Loaf

Ingredients

Ingredient	Amount
Cream cheese, softened	1 (8 oz) package
Butter	1/2 cup (1 stick)
Sugar	1 1/2 cups
Lemon zest	1/2 tbsp
Eggs	2
All-purpose flour	2 1/4 cups
Salt	1 1/2 tsp
Baking powder	1 tbsp
Cinnamon (optional)	1 tsp
Milk	1 cup
Sliced peaches (drained & diced)	1 (15 oz) can

How to Make Peaches & Cream Cheese Loaf

Step 1: Prep and Cream
Preheat oven to 375°F and grease a 9×5-inch loaf pan.
In a large bowl, cream together the softened cream cheese and butter until smooth. Add sugar, eggs, and lemon zest, and beat until light and fluffy.

Step 2: Combine Dry Ingredients
In a separate bowl, whisk together flour, baking powder, salt, and cinnamon. This ensures even distribution for perfect rise.

Step 3: Mix the Batter
Alternate adding the dry ingredients and milk to the wet mixture. Once combined, gently fold in the diced peaches.

Pro Tip: Don’t overmix! Fold just until no streaks of flour remain to avoid a dense, rubbery loaf.

Step 4: Bake
Pour the batter into the prepared pan. Bake 50–55 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.

Step 5: Cool and Set
Let the loaf cool in the pan for 10–15 minutes before transferring to a wire rack. Cooling completely allows the cream cheese structure to set, making slicing much easier.