Fresh Peach Loaf Cake with Vanilla Icing

Iced peach loaf cake with two slices cut, showing chunks of peaches inside, on a light wooden surface next to a green striped cloth.

Fresh Peach Loaf Cake with Vanilla Icing

This easy Peach Loaf Cake is rich and buttery, with fresh diced peaches baked into every slice. It comes together with simple pantry ingredients in a 9 x 5-inch loaf pan and is finished with a sweet vanilla icing.

Course Cake, Dessert

Cuisine American

Prep Time 15

Cook Time 55

Total Time 1 10

Servings slices

Calories 535kcal

Author Jere' Cassidy

Equipment

9 x 5 Bread pan

Ingredients

Cake Ingredients

1 cup unsalted butter softened
½ cup granulated sugar
½ cup brown sugar packed
4 large eggs room temperature
2 tablespoons milk
1 teaspoon vanilla
2 cups all-purpose flour
3 teaspoons baking powder
½ teaspoon salt
2 fresh peaches diced

Icing

1 cup powdered sugar
¼ teaspoon vanilla
2 to 3 tablespoons milk

Instructions

Cake Instructions

Preheat the oven to 350°F. Grease a 9 x 5-inch loaf pan. For easier removal, line it with parchment paper, leaving enough overhang to lift the cake from the pan.
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and creamy, about 2 to 3 minutes.
Add one egg, the milk, and the vanilla to the butter mixture. Beat until combined. Add the remaining eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
In a separate bowl, whisk together the flour, baking powder, and salt.
Add the dry ingredients to the butter mixture and mix just until combined. Do not overmix.
Gently fold in the diced peaches.
Spoon the batter into the prepared loaf pan and spread it evenly.
Bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. If the top begins browning too quickly, loosely cover the loaf with foil.
Start checking the cake at 50 minutes. Insert a toothpick into two or three spots near the center so you do not mistake a juicy peach piece for underbaked batter. The cake is done when the toothpick comes out with a few moist crumbs but no wet batter.
Let the cake cool in the pan for 15 minutes. Run a thin knife around the edges, then lift it onto a wire rack and let it cool completely before icing.

Icing Instructions

To make the icing, whisk the powdered sugar with 2 tablespoons of milk. Add more milk, a teaspoon at a time, until the icing is thick but pourable.
Drizzle the icing over the cooled loaf. Let it set before slicing.

Storage

Store the peach loaf cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.

Notes

If the diced peaches are very juicy, drain off any liquid before folding them into the batter.

Nutrition