Step 1: Prep and Cream
Preheat oven to 375°F and grease a 9×5-inch loaf pan.
In a large bowl, cream together the softened cream cheese and butter until smooth. Add sugar, eggs, and lemon zest, and beat until light and fluffy.
Step 2: Combine Dry Ingredients
In a separate bowl, whisk together flour, baking powder, salt, and cinnamon. This ensures even distribution for perfect rise.
Step 3: Mix the Batter
Alternate adding the dry ingredients and milk to the wet mixture. Once combined, gently fold in the diced peaches.
Pro Tip: Don’t overmix! Fold just until no streaks of flour remain to avoid a dense, rubbery loaf.
Step 4: Bake
Pour the batter into the prepared pan. Bake 50–55 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
Step 5: Cool and Set
Let the loaf cool in the pan for 10–15 minutes before transferring to a wire rack. Cooling completely allows the cream cheese structure to set, making slicing much easier.
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