Introduction
Get ready to infuse your kitchen with the sweet aroma of summer and the comforting embrace of homemade baking! Our Peaches and Cream Cheese Quick Bread is not just a recipe; it’s an invitation to experience pure, unadulterated joy in every slice. Quick breads are beloved for their sheer simplicity and rapid gratification – no fussing with yeast, no lengthy proofing times, just straightforward mixing and baking that yields a deliciously moist and tender loaf. This particular rendition takes the humble quick bread to new heights, marrying the sun-kissed sweetness of ripe peaches with the subtle tang and creamy richness of cream cheese, creating a symphony of flavors and textures that will captivate your taste buds from the very first bite.
What makes this Peaches and Cream Cheese Quick Bread truly special is its perfect balance. Each slice boasts a wonderfully moist and tender crumb, generously studded with succulent peach pieces that burst with fruity flavor. The cream cheese, whether swirled throughout or subtly incorporated, adds an irresistible tang and contributes to the bread’s incredible richness, ensuring it stays delightfully moist for days. It’s a versatile treat that fits seamlessly into any part of your day – imagine it as a delightful breakfast alongside your morning coffee, a sophisticated addition to brunch, a comforting afternoon snack, or even a light, satisfying dessert after dinner. Its ease of preparation makes it an ideal choice for both novice bakers and seasoned pros looking for a quick yet impressive bake.
This recipe celebrates the simple pleasure of baking from scratch, delivering a homemade treat that tastes like it came from a gourmet bakery. The combination of sweet peaches and tangy cream cheese is a match made in heaven, offering a delectable contrast that keeps you coming back for more. Whether you’re using fresh, seasonal peaches to capture the essence of summer, or relying on canned peaches for a taste of sunshine year-round, this quick bread promises a burst of flavor and a comforting experience. Prepare to fall in love with its irresistible charm and make it a staple in your baking repertoire!
Nutritional Information
Per serving (approximate values):
- Calories: 320 kcal
- Protein: 5g
- Carbohydrates: 48g
- Fat: 13g
- Fiber: 2g
- Sodium: 280mg
Ingredients
- 2 cups (240g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup (113g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup (120ml) buttermilk (or ½ cup milk + ½ tablespoon lemon juice/white vinegar, let sit 5 minutes)
- 1 ½ cups (about 250g) diced peaches, fresh or canned (if canned, well-drained and patted dry)
- For the Cream Cheese Swirl:
- 4 ounces (113g) cream cheese, softened
- ¼ cup (50g) granulated sugar
- 1 tablespoon all-purpose flour
- 1 large egg yolk
- ½ teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line with parchment paper, leaving an overhang on the long sides for easy removal.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt. Set aside.
- In a large bowl, using an electric mixer, cream together the softened unsalted butter and ¾ cup granulated sugar until light and fluffy, about 2-3 minutes.
- Beat in the two large eggs one at a time, mixing well after each addition. Stir in 1 teaspoon vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, starting and ending with the dry ingredients. Mix on low speed until just combined. Be careful not to overmix; a few lumps are okay.
- Gently fold in the diced peaches until evenly distributed throughout the batter. If using fresh peaches, you can toss them with 1 tablespoon of the flour mixture before adding them to the batter to prevent them from sinking.
- Prepare the cream cheese swirl: In a small bowl, combine the softened cream cheese, ¼ cup granulated sugar, 1 tablespoon all-purpose flour, 1 egg yolk, and ½ teaspoon vanilla extract. Mix until smooth and well combined.
- Pour about half of the peach quick bread batter into the prepared loaf pan, spreading it evenly.
- Dollop half of the cream cheese mixture over the batter in the pan.
- Carefully spoon the remaining peach quick bread batter over the cream cheese layer.
- Dollop the remaining cream cheese mixture on top of the second layer of batter. Using a knife or skewer, gently swirl the cream cheese into the batter, being careful not to overmix or reach the bottom of the pan too much.
- Bake for 55-65 minutes, or until a wooden skewer or toothpick inserted into the center of the bread comes out with moist crumbs, but no wet batter. If the top starts to brown too quickly, you can loosely tent it with aluminum foil during the last 15-20 minutes of baking.
- Remove the loaf pan from the oven and let the quick bread cool in the pan for 15-20 minutes.
- Carefully lift the bread out of the pan using the parchment paper overhang or invert it onto a wire rack to cool completely before slicing and serving.
Cooking Tips and Variations
To ensure your Peaches and Cream Cheese Quick Bread turns out perfectly every time, pay close attention to a few key details. Firstly, and perhaps most importantly for any quick bread, resist the urge to overmix the batter. Overmixing develops the gluten in the flour too much, leading to a tough, dense bread rather than the desired moist and tender crumb. Mix just until the ingredients are combined, even if a few small lumps remain. For the peaches, whether you’re using fresh or canned, proper preparation is crucial. If using canned peaches, make sure they are very well drained and patted dry with paper towels to prevent adding excess moisture to the batter, which can make the bread soggy. If opting for fresh peaches, peeling and dicing them into small, uniform pieces ensures even distribution and prevents large, watery pockets. Tossing fresh peaches with a tablespoon of flour before incorporating them into the batter can also help prevent them from sinking to the bottom of the loaf during baking.
The cream cheese swirl is a highlight of this recipe, and getting it just right enhances both the flavor and visual appeal. Ensure your cream cheese is softened to room temperature before mixing; this will help you achieve a smooth, lump-free swirl. When swirling, use a gentle hand and a knife or skewer to create distinct ribbons of cream cheese without fully blending it into the peach batter. This technique ensures you get pockets of tangy creaminess throughout the bread. For pan preparation, properly greasing and flouring your loaf pan, or using a parchment paper sling, is essential for easy removal and a beautifully intact loaf. Nothing is more frustrating than a delicious bread stuck to the pan, so take a moment to do this step thoroughly.
For variations, this recipe is wonderfully adaptable. If you’re a fan of nuts, consider adding ½ cup of chopped pecans or walnuts to the peach batter for an extra layer of texture and nutty flavor. A simple glaze can elevate the finished bread, too. A quick powdered sugar glaze (powdered sugar mixed with a little milk or lemon juice) drizzled over the cooled bread adds a touch more sweetness and a pretty finish. You could also experiment with different spices; a pinch of nutmeg or cardamom alongside the cinnamon would complement the peaches beautifully. While peaches are stellar, in other seasons, you could try substituting with berries, apples, or even cherries, adjusting sweetness as needed. Always remember to check your oven temperature with an oven thermometer for accuracy, as ovens can vary, ensuring your bread bakes evenly and thoroughly.
Storage and Reheating
Proper storage is key to keeping your Peaches and Cream Cheese Quick Bread fresh and delicious for as long as possible. Once the bread has cooled completely to room temperature, which is important to prevent condensation that can lead to sogginess, wrap it tightly in plastic wrap or aluminum foil. You can also place it in an airtight container. Stored at room temperature, the bread will stay fresh for 2-3 days. Because of the cream cheese swirl, which contains dairy, refrigerating the bread will extend its shelf life. When refrigerated in an airtight container or tightly wrapped, it can last for up to 5-7 days. If you plan to keep it longer, or if you’ve baked multiple loaves, this quick bread freezes beautifully.
To freeze, ensure the bread is completely cooled. You can freeze the entire loaf or slice it first, which makes it easier to grab individual portions. Wrap the loaf or slices tightly in plastic wrap, then an additional layer of aluminum foil, or place them in a freezer-safe bag or container. Label with the date. Frozen, the quick bread will maintain its quality for up to 2-3 months. When you’re ready to enjoy a slice (or the whole loaf) from the freezer, simply thaw it at room temperature for a few hours, or overnight in the refrigerator.
Reheating is simple and can bring back some of that freshly baked warmth. If you’re reheating individual slices, you can warm them gently in a toaster oven for a few minutes until heated through, or in a microwave for 15-30 seconds, being careful not to overheat, which can dry out the bread. For a whole loaf that has been refrigerated or thawed, you can warm it in a preheated oven at 300°F (150°C) for about 10-15 minutes, or until warmed through. This low temperature helps to warm the bread without drying it out, bringing back some of its original tenderness and aroma. Enjoying it slightly warm can truly enhance the flavors of the peaches and cream cheese.
Frequently Asked Questions
Can I use frozen peaches instead of fresh or canned?
Yes, you can absolutely use frozen peaches for this quick bread. If using frozen peaches, make sure to thaw them completely and drain any excess liquid very well. Pat them dry with paper towels before folding them into the batter. This step is crucial to prevent adding too much moisture to the bread, which can make it dense or soggy. You might also want to toss them with a tablespoon of flour before adding to the batter to help prevent them from sinking.
What can I use if I don’t have buttermilk?
If you don’t have buttermilk on hand, it’s very easy to make a substitute! For ½ cup of buttermilk, simply pour ½ cup of regular milk (dairy or non-dairy works) into a measuring cup, then add ½ tablespoon of lemon juice or white vinegar. Stir it gently and let it sit for about 5 minutes. The milk will curdle slightly, and that’s exactly what you want. This acidified milk will function just like buttermilk in the recipe, reacting with the baking soda to create a beautifully tender crumb.
How can I tell if my quick bread is fully baked?
The best way to tell if your quick bread is fully baked is by inserting a wooden skewer or toothpick into the very center of the loaf. When it’s done, the skewer should come out clean or with just a few moist crumbs clinging to it, but no wet batter. If you see wet batter, continue baking for another 5-10 minutes and test again. Another indicator is the internal temperature, which should reach around 200-210°F (93-99°C) when measured with an instant-read thermometer. The top should also be golden brown and the edges should start to pull away slightly from the sides of the pan.
Can I make this recipe into muffins instead of a loaf?
Absolutely! This quick bread batter can easily be adapted for muffins. Simply line a 12-cup muffin tin with paper liners or grease it well. Fill each muffin cup about two-thirds full with the peach batter, then dollop and swirl the cream cheese mixture on top of each muffin. Bake at the same oven temperature (350°F / 175°C) for a shorter amount of time, typically 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Keep an eye on them, as muffin baking times can vary.
