We are still working through the peaches we were fortunate enough to procure over the weekend. Peach Cobbler was a great treat. My next thought was to make Peach Bread. I was pleased with the result (for the most part). The product was more like a pound cake. This really wasn't a surprise since the method to prepare the batter was similar to a scratch cake. A name change was required and voilà - Peach Loaf Cake was born!
Buttermilk is one of my favorite baking ingredients so I wanted to incorporate it into this recipe. The finely chopped peaches seemed to dissolve into the cake for just the right amount of peachy flavor. This recipe is not too sweet, which is an added bonus. Hopefully you will be able to find some almost overripe peaches and give this a try!
- 3 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- Preheat oven to 350F.
- Prepare (grease and flour) two loaf pans (bottom dimensions 8-in x 4-in).
- Combine flour, baking powder, baking soda, salt cinnamon and nutmeg in a medium-sized bowl; set aside.
- In a large mixing bowl, cream butter and sugar until fluffy.
- Add eggs and vanilla. Beat until well incorporated.
- Alternate adding flour mixture and buttermilk to the creamed mixture in three additions, mixing after each addition until just combined.
- Gently fold in peaches.
- Divide batter into prepared loaf pans.
- Bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes before removing to wire rack to cool completely.