TIN PEACHES LOAF
Whip up this sweet, moist peach loaf with a sweet drizzle icing. Perfect for serving for morning guests!
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
Add dollops of cream cheese into the loaf batter for a peaches and cream loaf.