Soft, fruity, and glazed to perfection—this Peach Loaf Cake is the ultimate summer-inspired treat that you can enjoy any time of year. Packed with juicy peach chunks and topped with a silky vanilla glaze made with peach juice, this cake is full of flavor, moist in texture, and beautifully easy to make. Whether you’re baking for a picnic, a brunch gathering, or simply craving a slice of something sweet, this loaf cake delivers in both taste and simplicity.
🌟 Why This Peach Loaf Cake Is a Must-Try
You don’t need fresh peaches or complicated baking skills to make this delicious dessert. Here’s why this recipe works every time:
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Year-Round Fruit Flavor: Thanks to canned peaches, you don’t have to wait for peach season to enjoy this cake. The fruit is soft, sweet, and already peeled and sliced, making prep easier.
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Unbelievably Moist Texture: The butter-rich batter and juicy peach pieces ensure a tender, melt-in-your-mouth crumb.
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Simple Ingredients, Big Flavor: Made with basic pantry staples, this recipe is a no-fuss way to wow your family or guests.
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Customizable: Swap the vanilla for almond extract, use fresh peaches in season, or change up the glaze depending on your mood.
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Perfect for Freezing: Make ahead, freeze, and thaw when you’re ready to serve—just add the glaze fresh!
🛒 Ingredients You’ll Need
For the Cake:
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1 cup (226g) unsalted butter, softened to room temperature
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1 cup (200g) granulated sugar
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2 large eggs
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½ cup (120ml) milk – whole milk preferred, but any will work
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1 teaspoon vanilla extract – or substitute with almond extract for a slightly nutty flavor
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2 cups (250g) all-purpose flour
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2 teaspoons baking powder
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½ teaspoon salt
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3 cups canned peaches, drained and chopped into small pieces (reserve the juice for glaze)
For the Glaze:
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1 cup (120g) powdered sugar
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3–4 teaspoons peach juice – or milk, for a creamy glaze alternative
👩‍🍳 Step-by-Step Instructions
1. Preheat & Prep
Preheat your oven to 350°F (175°C). Grease a standard 9×5-inch loaf pan or line it with parchment paper. For easy removal, leave extra parchment over the sides like handles.
2. Cream Butter and Sugar
In a large mixing bowl, use a hand or stand mixer to cream together the softened butter and granulated sugar. Beat for about 2–3 minutes until the mixture is light and fluffy—this helps create a soft texture.
3. Add Eggs and Vanilla
Add the eggs one at a time, beating well after each addition. Stir in the vanilla (or almond) extract until everything is evenly combined.
4. Mix Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. This ensures even distribution of leavening agents for a uniform rise.
5. Combine Wet and Dry
Gradually add the dry mixture to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients. Mix on low speed or by hand just until combined—don’t overmix, or the cake may turn dense.
6. Fold in the Peaches
Using a rubber spatula or wooden spoon, gently fold in the chopped peaches. Be careful not to overwork the batter to maintain the light texture.
7. Bake
Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the center of the oven for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
8. Cool the Cake
Allow the cake to cool in the pan for about 10–15 minutes before lifting it out using the parchment handles or carefully inverting it. Place the cake on a wire rack to cool completely before glazing.
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