Have you got a tin can of peaches tucked away in your pantry?
Do you need to whip up something sweet and delicious to bake? This Tin Peaches Loaf recipe is exactly what you’re looking for! Whether you’re craving a sweet treat or need something simple but sweet for guests, this peach loaf is a perfect go-to. Using tinned peaches, a few pantry staples, and a hint of cardamom, this loaf cake is packed with flavor, easy to make, and versatile enough to enjoy any time of year.
When it comes to home baking, there’s something comforting about a loaf cake—simple, delicious, and bursting with flavor. This Peach Tin Loaf with Drizzle Icing is no exception. This peach tin loaf recipe combines the delicate sweetness of peaches with the warm, buttery and hints of cardamom moist base of a classic loaf cake. This recipe will definitely take your tea-time treat with guests to the next level. The best part? It’s incredibly easy to make, and it uses pantry staples, like canned peaches, meaning you can whip it up anytime, no matter the season!
Make sure you try this yummy peach loaf with the peach drizzle icing. It’s the perfect throw-together recipe for when you have guests coming over. This tin-can peach loaf recipe is a great alternative to a classic lemon loaf. If you are looking for a recipe to use excess tin fruit in your pantry, make sure you try it.
This Tin Peaches Loaf recipe would be delicious served as a light dessert, warm from the oven with vanilla ice cream. This recipe can also be enjoyed with a slice with a cup of tea in the afternoon.
For a Peaches and Cream variation, add dollops of cream cheese into the loaf batter before baking this Tin Peaches Loaf recipe. The creamy pockets of flavour will make this peach tin loaf extra indulgent!
Let me know in the comments if you try this recipe, and don’t forget to pin it to Pinterest to save for later! Your feedback and ideas always inspire new recipes.
TIN PEACHES LOAF
Equipment
- 1 small loaf tin
Ingredients
Loaf
- 170 grams butter softened
- 200 grams white sugar
- 3 large eggs room temperature
- 210 grams flour
- 14 grams cornflour/cornstarch
- 7 grams baking powder
- 6 grams cardamom
- 1 400 grams can peaches (in juice) drained, keep the juice
Peach Glaze
- 125 grams icing/confectioners sugar
- 20 mls reserved peach can juice
Instructions
- Preheat the oven on bake 180ºc.
- Spray and line a small loaf tin and pop aside while you prepare the batter.
- Cream the butter and sugar together in a cake mixer or Thermomix.
- Add in the eggs into the creamed butter, one at a time beating until the eggs are whipped through.
- Stir in the flour, cornflour, baking powder and cardamom until just combined.
- Gently fold in the drained peaches and pour into the loaf tin, spreading the top of the mixture evenly across the loaf tin.
- Bake 180ºc for one hour or until cooked through.
- Remove from the oven to cool on a baking rack.
- Prepare the glaze by whisking the icing sugar with saved peach juice until smooth.
- Drizzle the glaze over the cooled loaf, slice and serve.
Notes
