Meta Info
Servings: 10–12 slices
Total Time: 1 hour
Difficulty: Easy
Calories per Serving: ~180–220 (estimate)
Introduction
This peach loaf cake is one of those comforting, homemade bakes that instantly brings people together. Soft, moist, and lightly sweet, it’s the kind of recipe you make once—and then get asked for again and again. The peaches melt right into the batter as it bakes, creating little pockets of fruit that keep every slice tender and flavorful.
What makes this loaf extra special is how simple it is. No fancy techniques, no complicated steps—just a reliable, feel-good bake that works every time. It’s perfect for sharing, whether you’re bringing it to a church gathering, a family get-together, or enjoying it at home with coffee.
This is the kind of loaf that feels nostalgic, generous, and comforting—exactly the kind of food people remember.
Look at the Recipe
- Soft, moist crumb with juicy peach pieces throughout
- Simple pantry ingredients and easy prep
- Perfect for sharing, gifting, or weekend baking
Ingredients Needed
For the Peach Loaf
- 1 can (15 oz) sliced peaches, drained well and chopped
- 2 large eggs
- ½ cup oil or melted butter
- ¾ cup sugar (or slightly less if peaches are very sweet)
- ½ cup plain yogurt or sour cream
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Optional:
- A pinch of cinnamon
- A few tablespoons of reserved peach juice for extra flavor
How to Make Our Peach Loaf Cake
Step 1: Preheat & Prepare
Preheat your oven to 175°C (350°F). Grease a standard loaf pan or line it with parchment paper.
Step 2: Mix the Wet Ingredients
In a large bowl, whisk together the eggs and sugar until light. Add oil (or melted butter), yogurt, and vanilla. Mix until smooth and creamy.
Step 3: Add the Dry Ingredients
In a separate bowl, whisk flour, baking powder, baking soda, salt, and cinnamon if using. Gradually add the dry ingredients to the wet mixture, stirring just until combined.
Step 4: Fold in the Peaches
Gently fold in the chopped peaches. Be careful not to overmix—the batter should stay thick and airy.
Step 5: Bake
Pour the batter into the prepared loaf pan and smooth the top. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
If the top browns too quickly, loosely cover with foil during the last 10 minutes.
Step 6: Cool & Slice
Let the loaf cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.
Storage & Serving Suggestions
- Store in an airtight container at room temperature for 2 days
- Refrigerate for up to 5 days
- Freeze slices individually for easy grab-and-go treats
- Serve plain, dusted with powdered sugar, or lightly warmed
- Delicious with tea, coffee, or a light spread of butter
Tips & FAQs
Can I use fresh peaches instead of canned?
Yes. Peel, chop, and use about 1½ cups fresh peaches. Make sure they’re ripe and juicy.
Why drain the peaches well?
Too much liquid can make the loaf dense or gummy. Drain thoroughly for best texture.
Can I make two loaves?
Absolutely. This recipe doubles well and is perfect for sharing.
How do I keep it extra moist?
Yogurt or sour cream is key—don’t skip it, and avoid overbaking.
Is this good for events or potlucks?
Yes. It travels well, slices cleanly, and always gets compliments.
This peach loaf cake is soft, comforting, and made for sharing—the kind of bake people genuinely remember. Simple ingredients, honest flavor, and that homemade touch everyone loves.
