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Gluten-Free Cheesecake Swirl Peach Bread showing the finished dessert and its texture
Lucas Bennett

Gluten-Free Cheesecake Swirl Peach Bread

A tender peach quick bread layered with vanilla cheesecake filling and fresh peach pieces.
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 35 minutes
Servings: 10 slices
Ingredients Method Notes

Ingredients
  

Peach batter
  • 150 g granulated sugar
  • 55 g unsalted butter melted and cooled until warm
  • 25 g neutral oil
  • 75 g full-fat plain or Greek-style yogurt room temperature
  • 2 large eggs room temperature
  • 1 tsp vanilla extract
  • 210 g plain gluten-free flour blend
  • 1 tsp gluten-free baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp xanthan gum; omit if the blend contains it
  • 1/4 tsp salt
  • 2 medium fresh peaches pitted and cut into 1–1.5 cm pieces, skin on
Cheesecake filling
  • 225 g full-fat cream cheese room temperature
  • 50 g granulated sugar
  • 1 large egg room temperature
  • 1 tsp vanilla extract
Optional shaping aid
  • A little cold butter sliced into very thin strips for the centre line

Method
 

  1. Heat a conventional oven to 350°F / 180°C. Line a 9 × 5-inch / 23 × 13 cm loaf pan.
  2. Mix sugar, melted butter, oil, yogurt, eggs and vanilla. Separately combine flour, baking powder, baking soda, xanthan gum and salt.
  3. 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.
  4. Stir the filling ingredients together until smooth, without whipping in air.
  5. 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.
  6. If using the shaping aid, place very thin cold butter strips along the centre of the top to encourage a central split.
  7. 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.
  8. Cool in the pan for 10–15 minutes, then lift onto a rack. Cool completely for neat slices and distinct cheesecake ribbons.

Notes

Keep covered in the refrigerator for 3–4 days.
GLUTEN-FREE NOTE
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.