This easy Peach Loaf Cake is moist, tender and bursting with fresh peach flavor! I’ve topped it with an easy almond glaze and dried peaches for a beautiful presentation. The cake is mixed in one bowl for a simple, delicious dessert.
Preheat oven to 325°F convection or 350°F regular. Spray a loaf pan (9 x 5 inches) with nonstick cooking spray.
Using a hand-held immersion blender or in a blender or food processor, pulse the peaches so that you have some small pieces and some medium pieces. I like to have visible pieces of peaches in my batter so I don’t blend it into a purée. The recipe will absolutely work with puree though.
In a medium bowl, whisk together flour, cinnamon, soda and salt.
In a large bowl whisk eggs until smooth and there are no visible whites.
Add sugar and whisk until smooth and incorporated.
Slowly whisk in the oil to emulsify the oil into the egg mixture. Continue until all the oil has been incorporated and none is visible.
Whisk or fold in the dry ingredient mixture until just incorporated. Fold in the peaches.
Scoop or spoon into prepared cake dish.
Bake in preheated oven until a cake tester inserted in the center comes out clean or with only a few clinging crumbs. This will be about 1 hour.
Allow to cool 10 minutes in the tins and then remove to cool completely on a wire rack.
Prepare Glaze:
In a medium bowl, whisk together all ingredients until smooth. If your powdered sugar is particularly lumpy, you might want to sift it.
Cover surface directly with plastic wrap until ready to use.