Peach Loaf
HB-1693 · Hand-built original · American
This easy peach loaf is moist, tender, and loaded with peaches. The sweet peach glaze is the perfect finishing touch.
AmericanBreakfast, Dessert1 hr 20 minServes 12330 kcalVegetarianRenal
Main ingredient: sugar
Pairs well with: coleslaw, cornbread, potato salad, baked beans
Servings:12quantities adjust to match
Ingredients
- 1 cup sugar
- 1/2 cup neutral oil
- 2 large eggs
- 1/2 cup sour cream
- 1/4 cup whole milk
- 1 tbsp vanilla extract (for the loaf)
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp salt
- 2 cups canned peaches, drained (juice reserved) and chopped
- 1 1/2 cups powdered sugar
- 3 to 4 tbsp reserved peach syrup (or milk)
- 1 tsp vanilla extract (for the glaze)
Method
- Heat the oven to 350°F. Grease and line a 9 x 5-inch loaf pan with parchment paper.
- Whisk the sugar, oil, eggs, sour cream, milk, and 1 tbsp vanilla in a large bowl until smooth.
- Add the flour, baking powder, and salt and stir just until combined; do not overmix.
- Fold in the chopped peaches. The batter will be thick.
- Scrape into the prepared pan and bake until a skewer inserted in the centre comes out clean, 60 to 65 minutes. If the top browns too quickly, cover loosely with foil for the last 15 minutes.
- Cool in the pan for 15 minutes, then turn out onto a rack and cool completely.
- Whisk the powdered sugar with 3 tbsp peach syrup and 1 tsp vanilla to a thick pouring glaze, adding more syrup a teaspoon at a time if needed. Drizzle over the cooled loaf, let set for 15 minutes, then slice and serve.
Prep: 15 min · Cook: 65 min · Total: 80 min
Nutrition (per serving, where published)
330 kcalCalories
3.7 gProtein
50.2 gCarbs
12.9 gFat
2.9 gSaturates
1.1 gFibre
17.2 gSugars
300 mgSodium
37 mgCholesterol
95 mgPotassium
73 mgCalcium
1.3 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data