This gluten-free peach bread layers fresh peach pieces with a smooth vanilla cheesecake filling. Follow the ingredient weights and visual cues below, then use the recipe card for the full method.
A fruit-filled loaf with cheesecake ribbons
This gluten-free peach bread is a quick bread made with a thick cake-style batter rather than yeast dough. Small peach pieces run through the crumb, and two layers of vanilla cheesecake filling create pale ribbons inside each slice.
The loaf is baked in a nine-by-five-inch pan. It takes longer in the oven than a tray of cookies, and complete cooling matters if you want clean slices. Give the loaf room in your schedule rather than planning to cut it straight from the oven.
Choose firm ripe peaches
Look for peaches that are flavorful and juicy but still firm enough to chop neatly. Very soft fruit can break down as it is folded into the batter. Cut the pitted peaches into roughly half-inch pieces and leave the skin on.
The fairly thick batter helps distribute those pieces through the loaf. Fold just until the flour is incorporated and the peaches are evenly spread. Check the bottom of the bowl so dry flour does not remain hidden under the fruit.
Mix the batter and filling separately
Sugar, warm melted butter, oil, yogurt, eggs and vanilla form the wet mixture. The plain gluten-free flour blend and raising agents are combined separately before being folded into it. Weigh the flour rather than adding more to chase a familiar wheat-batter texture.
Stir the cream cheese filling until smooth without whipping air into it. Room-temperature cream cheese combines more readily with the sugar and egg. The filling should be smooth enough to spread but remains a separate component from the peach batter.
Build the layers without vigorous swirling
Start with one-third of the peach batter, followed by half the cheesecake mixture. Repeat the batter and filling, then finish with the final third of batter. Spread each layer gently so you cover the filling without mixing everything together.
Thin strips of cold butter along the top centre are an optional way to encourage a controlled split. They are placed on the raw batter, not used as a filling or a glaze. The finished loaf should have a golden surface and a gently rounded top.
Read the cake tester correctly
Bake at 350°F / 180°C for about sixty-five to seventy-five minutes. A tester can carry cheesecake filling even when the cake is ready, so distinguish pale filling from wet cake batter. Raw batter means the loaf needs longer.
If the top becomes too dark before the middle is baked, cover it with foil and continue. Let the loaf settle in its pan for ten to fifteen minutes before lifting it to a rack with the parchment.
Why cooling changes the slices
The cheesecake layers are soft while warm. Cooling the loaf completely lets those layers settle so a knife can pass through more neatly. Some settling of the loaf is expected with this much fruit and filling.
Use a sharp knife and wipe it between cuts. The loaf is still a tender cake, not a chewy sandwich bread, so avoid squeezing it while slicing. A fork is useful for serving slices with the cheesecake ribbons intact.
Storage and another cream cheese bake
Keep the loaf covered in the refrigerator for three to four days. Store slices without pressing them tightly together to help preserve the layers.
If you enjoy a cream cheese swirl, our pumpkin roll recipe offers a different approach with a thin rolled sponge. Visit the recipe index for more gluten-free baking.
Gluten-free ingredient checks
Read packaged ingredient labels and protect the preparation area from gluten cross-contact. For an explanation of packaged gluten-free claims in the United States, see the FDA guide to gluten-free food labeling. This recipe is not automatically free from other allergens.
Gluten-Free Cheesecake Swirl Peach Bread recipe card
Gluten-Free Cheesecake Swirl Peach Bread
Ingredients
Method
- Heat a conventional oven to 350°F / 180°C. Line a 9 × 5-inch / 23 × 13 cm loaf pan.
- Mix sugar, melted butter, oil, yogurt, eggs and vanilla. Separately combine flour, baking powder, baking soda, xanthan gum and salt.
- Add the dry mixture and chopped peaches to the wet mixture. Fold to a fairly thick batter with no dry flour pockets. Use flavorful peaches that are ripe but still firm.
- Stir the filling ingredients together until smooth, without whipping in air.
- Spread one-third of the peach batter in the pan. Cover with half the cheesecake filling, then another third of batter. Add the rest of the filling and finish with the remaining batter, covering the filling as well as possible.
- If using the shaping aid, place very thin cold butter strips along the centre of the top to encourage a central split.
- Bake 65–75 minutes, until risen and golden. A tester may carry cheesecake filling, but it should not carry wet cake batter. Cover with foil if the top browns too quickly.
- Cool in the pan for 10–15 minutes, then lift onto a rack. Cool completely for neat slices and distinct cheesecake ribbons.
Notes
Check the flour blend and raising agents and prevent cross-contact. Contains eggs and milk. Time fields are estimates. Follow the detailed baking range and allow additional time for cooling or setting as directed. Egg sizes refer to US large eggs.
Find more published bakes in the DayTasty recipe index, or contact our editorial team with a question.