When it comes to baking, quick breads have to be one of the most delicious and simple solutions available. There’s no way to go wrong with this as a breakfast treat or a dessert.

And some of our favorite loaves have contained cream cheese in the batter, resulting in the moistest and richest texture. We hadn’t tried a Peach & Cream Cheese Loaf yet and believed it was time to change that.

Because the peach season is sometimes so brief, we opted to use canned peaches so that it could be cooked all year! If you have fresh peaches on hand, we strongly advise you to use them. To ensure that your bread cooks evenly (and that you receive a juicy burst of peach in every mouthful! ), dice the peaches into little pieces. This recipe yields one fairly large loaf, and you want to make sure it cooks all the way through.

INGREDIENTS
8 oz softened cream cheese (1 box)
12 cup butter (1 stick)
12 cup sugar
12 teaspoon lemon zest 2 eggs
14 cup whole wheat flour
1/12 teaspoon salt
1 tbsp. baking powder
Optional: 1 teaspoon cinnamon
1 quart milk
15 ounces drained and diced sliced peaches

PREPARATION
Preheat the oven to 375°F and lightly butter a normal bread loaf pan.
Cream the cream cheese and butter together in a large mixing basin. Beat in the sugar, eggs, and lemon zest until light and fluffy.
Combine the flour, baking powder, salt, and cinnamon in a small mixing dish. Once fully blended, gradually add the dry ingredients and milk to the wet components, folding in the peaches halfway through.
Bake for 50-55 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Allow the loaf to cool before slicing.