Peach Cobbler Pound Cake (Quick Bread)

This easy Peach Cobbler Pound Cake can be made with fresh or canned peaches. A moist loaf topped with a sweet cobbler topping and glaze.

this recipe!

This recipe is a combination of favourite Peach Cobbler Muffins and Peach Bread. The cobbler topping on this pound cake really gives it a nice sweet flavour and texture. I think you're going to love this one!

WHY YOU'LL LOVE THIS RECIPE

• it's moist and delicious! Like peach cobbler in a cake!
• basic ingredients and you don't need a fancy mixer. You can mix it entirely by hand
• do you love loaf cakes? I do too! You should try this lemon loaf. It's a fan favourite!

INGREDIENTS & SUBSTITUTIONS

• all-purpose flour - for the loaf and the cobbler topping
• baking powder
• baking soda
• salt
• cinnamon - adds some great flavour in the cobbler topping
• granulated sugar - used both in the loaf and the topping
• orange zest from one orange - the zest adds a lot of flavour and using a fresh orange gives you the opportunity to use the fresh-squeezed juice as well.
• fresh peaches, peeled and diced
• egg, room temperature
• butter, melted and cooled for the loaf and cold, cubed for the topping
• orange juice (fresh squeezed or packaged)
• powdered sugar - for the glaze
• milk - for the glaze

STEP-BY-STEP INSTRUCTIONS

Preheat oven to 350°F.

Grease a 9x4-inch loaf pan.

In a large mixing bowl, combine all-purpose flour, baking powder, baking soda, sugar and orange zest. Stir well to combine.

Peel and chop peaches into bite-sized pieces. I like to peel them with a paring knife. I find it to be the easiest method, especially if the peaches are a bit overripe.

Add in the peaches and stir just until combined.

In a small mixing bowl, beat the egg, then add in cooled, melted butter and orange juice. Whisk until well-combined. It's very important the butter is cooled or it will cook the egg and you don't want that!

Add the wet ingredients to the dry ingredients and stir just until moistened. The mixture is going to be pretty thick.

Transfer the mixture to the greased loaf pan and spread out as evenly as possible.

For the cobbler topping, combine all-purpose flour, sugar, cinnamon and cold butter in a small mixing bowl.

You can use a pastry blender or clean hands to combine the topping.

Sprinkle it on top of the batter. If you like, you can add a few peaches to top of the cobbler topping, which I highly recommend if you have an extra peach!

Bake in 350°F oven for 50 to 60 minutes. Check it after 50 minutes with a cake tester.

Cool for about 10 minutes before drizzling with the glaze.

For the glaze: Place powdered sugar in a small mixing bowl and whisk in the milk one tablespoon at a time. The glaze should be an easily pourable consistency. Use a spoon to drizzle the glaze all over and down the sides of the loaf cake.

STORAGE & FREEZING INSTRUCTIONS

STORAGE: The loaf can be wrapped in plastic wrap and store at room temperature for two to three days. Storing it in the refrigerator will add a few days to how long it will remain fresh. Wrap in plastic wrap and then foil and place in the fridge for up to five days.

FREEZING: Wrap cooled loaf cake in plastic wrap, then foil and place in freezer for up to two months.

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