This peach loaf cake is a moist, fruity delight that’s incredibly easy to make. With juicy chunks of peach and a sweet orange glaze, it’s perfect for any occasion. Plus, it’s family-friendly and sure to impress your friends!
Table of Contents
Moist Peach Loaf Cake Recipe
Key Ingredients for Peach Loaf Cake
To create this scrumptious peach loaf cake, you’ll need simple ingredients that come together effortlessly. Gather:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- Zest from 1 lemon
- 1 cup fresh peaches, chopped into bite-sized pieces
- 1 large egg
- 1/4 cup butter, melted and cooled
- 1/2 cup orange juice (freshly squeezed or store-bought)
Ingredient Substitutions and Tips
If you’re in a pinch, you can use canned peaches instead of fresh ones. Just be sure to drain and pat them dry. For a nutty twist, add chopped pecans or walnuts. Alternatively, you might sprinkle slivered almonds on top after glazing for added crunch!
Preparing Your Peach Loaf Cake
Mixing the Dry Ingredients
Start by preheating your oven to 350°F and greasing an 8×4-inch loaf pan. In a large bowl, mix together the flour, baking powder, baking soda, salt, sugar, and lemon zest. Just stir until everything is well combined.
Incorporating the Peaches
Next, peel and chop your fresh peaches into bite-sized pieces. Gently fold them into the dry ingredients, ensuring they’re evenly distributed. You’ll love how colorful and fragrant this mixture becomes!
Creating the Wet Ingredient Mixture
In a separate bowl, beat the egg, then whisk in the melted and cooled butter along with the orange juice. It’s important that the butter is cooled to avoid scrambling the egg. This ensures a smooth batter.
Combining Wet and Dry Ingredients
Pour the liquid mixture into the dry ingredients. Stir gently until just combined; the batter should be thick and luscious. Spread it evenly into the greased loaf pan, and you’re ready for baking!
Baking the Peach Loaf Cake
Oven Temperature and Pan Preparation
Set your oven to 350°F. Make sure your loaf pan is well-greased to prevent sticking, as this will help achieve that perfect, golden crust.
Baking Time and Doneness Test
Bake your peach loaf cake for 50 to 60 minutes. To check for doneness, simply insert a cake tester or toothpick in the center. If it comes out clean, your cake is ready to shine!
The Delicious Peach Orange Glaze
Making the Glaze
While the cake cools for about 20 minutes, you can whip up the glaze. Combine 1 cup of powdered sugar with 1 tablespoon of orange juice and some chopped peach pieces. Adjust the consistency with more orange juice or powdered sugar if needed.
Glazing the Loaf Cake
Once your cake has cooled, pour the glaze over it. Let it set for about 30 minutes before slicing into this sweet treat. The glaze adds a lovely shine and a burst of peachy flavor!
Variations and Customizations
Adding Nuts and Berries
For a delightful twist, consider adding 1/2 cup of chopped nuts or berries like raspberries or blueberries to the batter. They will complement the peach flavor perfectly!
Topping Ideas
Sprinkling toasted almonds on top after glazing can add a beautiful crunch. You might also enjoy a light dusting of powdered sugar for a classic finish.
Tips for the Best Peach Loaf Cake
Room Temperature Ingredients
Ensure your eggs are at room temperature for the best results. This helps emulsify the batter and creates a wonderfully moist cake.
Measuring Flour Correctly
When measuring flour, spoon it into your measuring cup and level it off with a knife. This prevents the cake from becoming too dense.
Using Canned Peaches
If you’re using canned peaches, drain them well and pat them dry. This prevents excess moisture from affecting the cake’s texture.
Storing and Freezing Peach Loaf Cake
Room Temperature and Refrigerator Storage
Store your cooled peach loaf cake wrapped in plastic wrap at room temperature for 2 to 3 days. For longer freshness, wrap it in plastic and foil and keep it in the fridge for up to 5 days.
Freezing Instructions
To freeze your peach loaf cake, cool it completely, wrap it in plastic, then foil. It will stay fresh for 2 to 3 months. Thaw it at room temperature or in the fridge when you’re ready to enjoy.
FAQs
What ingredients do I need for peach loaf cake?
You’ll need flour, baking powder, baking soda, salt, sugar, lemon zest, fresh peaches, egg, butter, and orange juice.
How long does it take to bake peach loaf cake?
It takes about 50 to 60 minutes to bake at 350°F.
Can I use canned peaches instead of fresh?
Yes, you can use canned peaches. Just drain them and pat them dry before adding to the batter.
What is the best way to store peach loaf cake?
Store it wrapped in plastic wrap at room temperature for 2 to 3 days or in the fridge for up to 5 days.
Can I add nuts or chocolate chips to the recipe?
Absolutely! You can add chopped nuts or chocolate chips for added flavor and texture.
Related Recipes to try
- Peach Cake
- Honey Peach Cupcakes
- Dessert Money
- Oreo Cookies Cream Cheesecake Bars
- Lavender Cupcakes
- Lilac Cupcakes
Conclusion
This peach loaf cake is not just a treat but an experience, blending the sweetness of peaches with a delightful orange glaze. For more fruity inspirations, check out our Pinterest page where you’ll find an array of delectable recipes to try!
Delicious Peach Loaf Cake Recipe That Everyone Will Love
Equipment
- skillet
- mixing bowl
- whisk
- Knife
Ingredients
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 /2 teaspoon baking soda
- 1 /2 teaspoon salt
- 1 cup granulated sugar
- Zest from 1 lemon
- 1 cup fresh peaches, chopped into bite-sized pieces
- 1 large egg
- 1 /4 cup butter, melted and cooled
- 1 /2 cup orange juice freshly squeezed or store-bought
- Glaze:
- 1 peach, chopped into small bite-sized pieces
- 1 tablespoon orange juice
- 1 cup powdered sugar
Instructions
- Preheat oven to 350°F. Grease an 8×4-inch loaf pan.
- In a large bowl, combine flour, baking powder, baking soda, salt, sugar, and lemon zest. Stir until mixed.
- Peel and chop peaches into bite-sized pieces. Add to the dry ingredients and stir until combined.
- In a small bowl, beat the egg. Add the melted butter and orange juice. Whisk until well-combined. Ensure butter is cooled before adding to prevent cooking the egg.
- Pour the liquid ingredients into the dry ingredients. Stir gently until just combined; the mixture will be thick.
- Spread the batter into the greased loaf pan.
- Bake at 350°F for 50 to 60 minutes, or until a cake tester or toothpick inserted in the center comes out clean.
- Cool the bread for 20 minutes before pouring the glaze.
- For the glaze, mix 1 cup powdered sugar with 1 tablespoon orange juice and the chopped peach. Adjust consistency with additional orange juice or powdered sugar to achieve a pourable texture.
- Pour the glaze over the loaf. Allow to set for 30 minutes before slicing.
Notes
– Butter must be melted and cooled; hot butter will partially cook the eggs.
– Measure flour by spooning into the measuring cup and leveling off with a knife.
– Canned peaches can be used by draining the liquid and patting them dry with a paper towel.
– Variations: Add 1/2 cup chopped pecans or walnuts, sprinkle slivered almonds on top after glazing, or stir in 1/2 cup raspberries or blueb