Cream Cheese Peach Bread is filled with wonderful, fresh peaches and then layered with a cream cheese filling. The idea is to have a little cream cheese and peach in every bite. Could there be anything better? Cream cheese is on the top of my favorites list. I have run into people who do not like cream cheese and I am so surprised.
This bread starts with a basic batter of butter, sugar, sour cream, eggs and vanilla. After the dry ingredients are added, fold in lots of fresh peaches. There are three different layers of the peach bread batter and two of the cream cheese filling. This way you are ensured a bite of cream cheese and peach in every bite.
How to Make Cream Cheese Peach Bread
1. Make the batter. Melt the butter and mix it with the sugar. Add the vanilla and pour in the vegetable oil and the sour cream and mix until smooth.
2. Add the eggs one at a time. When adding eggs always take the extra minute or so to make sure each egg is mixed in before adding the second, third, etc. The idea is to crack your eggs in a smaller bowl to make sure no shells go into the main batter. It is always easier to pull shells out of small bowl than the large bowl.
3. Put all the dry ingredients into a bowl. Add the flour, baking powder, baking soda, and salt and have it ready to fold into the wet ingredients. Set aside.
Other Peach Recipes on Dina’s Diner
4. Peel, slice and cut the peaches. Peaches turn brown very quickly. You want to make sure you peel, slice, and cube as quickly as possible. Chunks should be about the size of a large grape. You want peaches in every bite. Big slices will not look as pretty and will be hard to cut and chew.
5. Make the cream cheese filling. Add the sugar to the cream cheese and beat until smooth. Then add the eggs one at a time and the vanilla. Set aside or put in a squeeze bottle to use later.
6. Spray eight small loaf pans. Smaller loaf pans are my jam. I consistently have a problem getting the middle baked in a regular size loaf pan. The smaller pans give a more precise bake. They are also the perfect size to give to neighbors, coworkers or someone special. This recipe will make three large loaves or eight smaller loaves.
Leave room at the top of the pan for the bread to rise.
7. Putting it all together. Pour the dry ingredients into the wet ingredients. Mix until you cannot see any flour when you pull a spoon through the batter. Add the chopped peaches and fold gently. Spoon about 1/2 cup of batter in the bottom of each pan. Level with an offset spatula.
8. Add the cream cheese filling. Each loaf will need two layers of cream cheese. Carefully pour about 2 tablespoons of cream cheese filling on the peach batter. Add another layer of peach batter, then another layer of cream cheese filling. Top the pan off with another layer of peach batter.
I have tried several different methods to layer the cream cheese filling into the bread. I have spooned it on, poured it on, but my favorite is to put it in a squeeze bottle. You can get a more accurate placement when squirting the filling onto the peach batter.
9. Leave room at the top of the pan for the bread to rise. As you fill the pan keep in mind, you will have three layers of peach batter and two of the cream cheese filling. If my measurements do not work for you, adjust so everything will fit. If the pans get too full, the bread will spill out and make a mess in your oven.
Let bread rest until room temperature before slicing.
10. Bake at 350° degrees for 50 minutes. The bread should bounce back when you touch it. If the tops are getting too brown, loosely place a sheet of tin foil on top of the bread.
11. When the bread is done, let it cool for 10 minutes. There should be a small gap between the bread and the pan. This is a sign the bread is done. Placing the bread pans on a cooling racks will be the fastest way to cool the pans. Using a offset spatula loosen the bread from the pan on all sides. Gently lift the ends of the bread to loosen the middle.
Turn the pans on their side and gently pull the bread out of the pan. You will be tempted to eat the bread at this point. The loaf will slice much better if you let it cool completely. Please leave a star rating on the recipe and a comment. I always want to hear what you think.
Let me know on Instagram or Facebook if you make this. Post a picture and tag me @dinadiner.
Here are a few products I like to use when making Cream Cheese Peach Bread
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Cream Cheese Peach Bread
Ingredients
Cream Cheese Filling
- 16 oz. Cream Cheese
- 1/2 Cup Granulated Sugar
- 2 Eggs
- 1 tsp. Vanilla
Peach Bread Batter
- 3 Cups Flour
- 2 tsp. Baking Powder
- 1 tsp. Baking Soda
- 1/2 tsp. Salt
- 1 1/2 Cups Granulated Sugar
- 1/2 Cup Butter, melted and cooled
- 1/4 Cup Vegetable Oil
- 2/3 Cup Sour Cream
- 4 Eggs
- 2 tsp. Vanilla
- 4 Peaches, peeled and cut into chunks
Instructions
Cream Cheese Filling
- Place room temperature cream cheese in a bowl. Add the sugar and mix well.
- Add one egg at a time stirring after each addition.
- Mix in the vanilla and set aside.
Peach Bread Batter
- Preheat the oven to 350°.
- Mix flour, baking powder, baking soda and salt in a bowl. Set aside.
- Melt butter. Add to the sugar and vegetable oil. Mix for several minutes.
- Add the sour cream. Mix then add each egg one at a time.
- Add the vanilla and set aside.
- Peel, slice and dice the peaches.
- Mix the wet ingredients into the dry ingredients until just blended,
- Fold the peaches into the Peach Bread Batter
- Using vegetable spray coat each small loaf tin with oil.
- Using an ice cream scoop, add 1/2 cup of peach bread batter to the bottom of each loaf pan.
- Drizzle on 2 Tbsps. of Cream Cheese Filling.
- Repeat steps 9 and 10 one more time.
- Scoop the last layer of peach bread batter on the top.
- Leave at least an inch of the pan showing. The bread needs room to rise when baked.
- Bake for 50 minutes. You know the bread is done when touched it springs back.
- Cool for 10 minutes. The bread should start to pull away from the pans.
- Using a knife, loosen the bread from the pan and place on a cooling rack.
- Once room temperature, store in the refrigerator. Will be good for a week.
If you make Cream Cheese Peach Bread, please leave a comment and a STAR rating.
Leave me your thoughts!