I have found the ultimate summer baked good.
One that is DEFINITELY worth turning your oven on for in the heat. Promise.
Peaches and cream swirl quick bread!
The name alone makes me happy.
This sweet treat is downright delightful. It’s studded with fresh peaches, peach preserves, and features swirls of sweet cream cheese throughout. It is seriously so, so good.
The peaches right now are fantastic. I adore peaches, but I have developed a weird allergy to them (I think) as an adult. My mouth and throat gets very itchy when I eat them raw. It’s so sad because I look forward to fresh peaches every year.
Cooking or baking with them, though, seems to lessen the allergic effect, so I can still eat them, just not as often as I’d like. There is nothing better than biting into a perfectly ripe summer peach.
I have had this recipe in my brain for over a year now. I knew I wanted to do a quick bread/pound cake type recipe featuring peaches. And I knew I wanted there to be some sort of creamy element involved.
When it came time to develop and test an actual recipe for this, I knew exactly what to do. I based the batter off of my strawberry yogurt bread, with a few small tweaks, and investigated the best way to get a cream cheese swirl throughout.
I wanted the bread to be moist and rich with lots of fresh peach flavor. And guess what? All of my prayers were answered.
This bread is perfection.
It’s moist and dense (in a good way), tastes like dessert (although I wouldn’t judge you if you had it with your morning coffee), and has tons of fresh peachy flavor. And the cream cheese swirl? It adds drama AND delicious decadence to the situation.
I tested this two times, and I only made one minor tweak the second time – upping the amount of peach jam added to the batter – and the result is pretty perfect, if you ask me.
The fresh peaches, peach jam, and cream cheese really make this something special.
Even Dan, who isn’t a huge peach fan, said it was delicious. Sometimes, that’s all I need to know just how good it really is. My at-home food critics would tell me otherwise!
We just exited a major heat wave, and I think this might be just the thing to bake with those summer peaches. Turning on the hot oven is totally worth it for this beauty.
Plus, baking this got me kind of excited for the upcoming fall baking season.
Eeee!
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Peaches & Cream Swirl Quick Bread
- Total Time: 1 hour 15 minutes
- Yield: 8 servings 1x
Description
This Peaches & Cream Swirl Bread is downright delightful. It’s studded with fresh peaches, peach preserves, and features swirls of sweet cream cheese throughout. It’s perfectly moist (sorry!) and just sweet enough without making your teeth ache. And the best part is that it has AMAZING fresh peach flavor! It is seriously so, so good.
Ingredients
For the Bread:
- ½ cup buttermilk
- ½ cup plain Greek yogurt (I recommend 2%)
- ⅓ cup avocado oil (or other neutral oil)
- 2 tablespoons peach jam/preserves
- 2 teaspoons vanilla extract
- 1 large egg
- 1 cup granulated sugar
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1½ cups diced fresh peaches (roughly 2 large peaches – no need to peel them)
For the Cream Cheese Swirl:
- 8 oz cream cheese, softened
- 1 tablespoon peach jam/preserves
- 1 egg
- ¼ cup granulated sugar
- ¼ cup all-purpose flour
Instructions
For the Bread:
- Preheat the oven to 350°F and line a 9 x 5-inch loaf pan with parchment paper. Spritz lightly with nonstick spray.
- In a large mixing bowl, whisk together the buttermilk, yogurt, oil, jam, vanilla, and egg until smooth. Whisk in the sugar.
- Stir in the 2 cups of flour, baking soda, and salt.
- Gently fold the peaches into the batter, being careful to not break them up too much.
- Set batter aside.
For the Cream Cheese Layer:
Whisk together the ingredients in a bowl until smooth and creamy.
To Assemble:
- Pour roughly half of the peach batter into the prepared pan. Top with roughly half of the cream cheese layer, dolloping it over the peach batter. Repeat with the remaining peach batter. Dollop the remaining half of the cream cheese mixture over top.
- Using a butter knife, gently swirl the batter and cream cheese together. Do not overmix it – we don’t want it to be completely combined. Larger swirls of cream cheese are ideal!
- Transfer the pan to the oven and bake for 55-65 minutes or until the cake is golden brown and set in the middle (mine took exactly 1 hour). If the top of the bread is getting too dark while baking, tent the pan with foil.
- Allow the bread to cool in the pan for 15 minutes and then carefully remove from the pan to finish cooling.
- Once completely cool, slice and serve.
Notes
Cream cheese layer adapted from here.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: baked goods
Hi There. I'm Molly. I'm a food-obsessed, self-taught cook and I can't wait to share my passion for all things culinary with you. My love for egg yolks is just the tip of the iceberg!
Oh, this looks so so so good and I can’t wait to try this! You’ve really been knocking it out of the park lately 😀 and it sounds like you have oral allergy syndrome, which from my own experience (bananas and Fuji apples) is incredibly annoying. It has to do with the proteins, which is why cooking the fruit (and denaturing the proteins) helps, but how is that helpful when the raw fruit is so good?!
Will report back after I make this! Will be the perfect easy breakfast as we wait for new baby to come. 🙂
Came back to say this was so delicious! Worked great even though I totally forgot the egg in the cream cheese filling and used cream cheese spread instead of block cream cheese (the store was out). Thanks for a yummy recipe!
SO glad to hear this, Stephanie!!! Thanks so much for coming back to leave feedback! 🙂
what a creative way to have peaches and cream! I love summer peaches, not tired of them yet but this is a fun change, so thank you!
Thanks so much, Sabrina!
I saw this recipe and had to buy the ingredients and make it right away. I had high expectations based on your gorgeous pics and it totally lives up to them!!! SO DELISH, amazing consistency and the perfect sweetness. My hubby ate 3 slices ( I had 2 so I can’t judge LOL) as soon as it came out of the oven. Thanks for the Yumminess!!
Yay! I’m so glad you guys enjoyed it!
Thank you for the recipe! Such a tasty loaf! I made a couple of minor tweaks, using some chopped lightly roasted peaches instead of fresh, and adding a bit of almond extract to the batter and swirl. It came out beautifully, and had really nice peach flavor. If you wanted to gild the lily, I bet a pecan streusel on top would be dreamy!
Thanks, Jen! Your tweaks sound fantastic!
How should this be stored? Is it safe to store on my kitchen counter in a bag?
For a couple days, yes, it should be fine on your counter if you wrap it well.
I followed the recipe exactly because it was my first time making it. It is overflowing from the pan while it bakes and was above the top of my 9.5×5.5 loaf pan. Is this supposed to be 2 loafs in 9×5 pans? Or 8×4.5?
Hi Karen, it’s supposed to be in a 9×5 inch baking pan. I’m sorry you’re having overflow! This hasn’t happened with this recipe for me (or others, as indicated in the comments). I wish I could help more!
I’ve never replied to this recipe but I have a question it won’t let me post about # of loafs or size of pan or pans