Peach Loaf Cake



  • 2 cans peaches (15 ounce cans, drained & divided)
  • 1 cup brown sugar firmly packed
  • ¼ cup plain greek yogurt
  • 2 large eggs
  • ⅓ cup vegetable oil
  • 1 teaspoon pure vanilla extract
  • 3 cups all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoons cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon salt
  • ½ cup chopped pecans


  • ⅓ cup granulated sugar
  • 1 teaspoon ground cinnamon


  • Preheat the oven to 350 degrees Fahrenheit. Spray two 8×4-inch loaf pans with nonstick cooking spray.
  • Dice 1 cup of peaches (about ½ of 1 can of peaches) and set aside for now.
  • In a food processor or blender add the remaining 1 and ½ can of peaches, brown sugar, yogurt, eggs, vegetable oil, egg and vanilla and puree together until it forms a well-mixed, slightly thick liquid.
  • In a large mixing bowl, mix together the flour, baking powder, cinnamon, nutmeg and salt.
  • Add the wet ingredient mixture to the dry ingredients and mix just until moist. Do not overmix.
  • Fold in the diced peaches and chopped pecans.
  • Spoon the batter into the prepared pans.
  • To make the cinnamon sugar topping, mix together the sugar and cinnamon until combined. Sprinkle evenly on top of the batter.
  • Bake for 45-55 minutes or until a tester comes out clean. Take the bread out of the oven and let cool for 10 minutes.
  • Remove bread from the loaf pans and transfer to a wire cooling rack to finish cooling.

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