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.
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.
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
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.
- 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.
Cream cheese layer adapted from here.
- Category: baked goods
Keywords: peaches and cream quick bread, peaches and cream bread, peaches and cream cheese swirl bread, fresh peach bread