This is one of my favorite 8 mini loaf pan recipes for summer… mini peach cake loaves, or mini peach breads, or whatever you want to call them… they’re topped with a perfect lemon icing and perfect for a summer brunch recipe. Let’s bake ‘em!
New to baking with a mini loaf pan?
Scroll to the bottom of this post for step-by-step video instructions.
Ingredients
For the peach mini loaf cakes
- ⅓ cup butter, salted, softened
- 2 tbsp butter, salted, in slices for lining loaf pan
- 5 yellow peaches, fresh, peeled, diced small, divided
- ⅓ cup sugar
- 2 medium eggs, whisked
- ½ tsp vanilla extract
- ½ tsp cinnamon, ground
- ⅓ cup milk, whole
- 1.5 cups flour, all purpose
- ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
For the lemon icing
- ½ cup sugar, powdered
- 1 lemon, fresh squeezed juiced
How to make peach mini loaves with lemon glaze
Now I’ll walk you through it…
1. Preheat oven to 350 degrees F. Set out a mini loaf pan lined with parchment paper that is cut to size.
2. Add a small slice of butter to the bottom of each parchment paper lined mini loaf.
3. Beat together softened butter and sugar for about 1 minute, scraping down the edges with a spatula, until combined.
4. Add eggs slowly, whisking at the same time, until combined.
5. Add milk, vanilla extract, and cinnamon.
Beat for about another minute, until combined. The mixture will be very liquidy at this time.
6. Add in fresh peaches and any juice that came out while cutting them, reserving 2 tbsp of peaches to top the mini loafs before baking.
7. Sift flour and add it to the peach mini loaf ingredients mixture. Add baking powder, baking soda, and salt. Whisk gently until combined.
8. Evenly spread the peach mini loaf mixture into mini loaf molds. Sprinkle on top with reserved fresh peaches.
Sprinkle with sprinkles, if desired (you’ll see in the Sip Bite Go mini loaf recipe video that my kiddo was in the kitchen the day of filming.)
9. Bake mini peach loaf breads at 350 degrees F for about 20-30 minutes until browned on the tops and edges. When a toothpick inserted comes out clean, it’s done.
Cool in pan as long as desired. I usually leave them until they are about room temperature, but they’re good warm once cooled enough, too.
To make the lemon icing topping
1. Add powdered sugar to a bowl.
2. Slowly pour in 1-2 teaspoons of fresh squeezed lemon juice, while whisking to combine. Add only as much lemon juice as needed to get the desired consistency. I like it liquidy like pancake batter.
3. Drizzle lemon icing on mini peach cakes as desired.
See how to smoke peaches…
How to soften butter fast
Try this recipe for peach salad…
Try this blueberry lemon loaf cake…
FAQs
Peach season runs in the summer, from about June through August.
Shop this Mini Loaf Pan (Wilton Non-Stick) online.
It will take 20 – 30 minutes to bake beach mini loaves at 350 degrees F.
Yes – you can use thawed frozen or canned peaches in this recipe. You’ll still combine wet and dry ingredients separately before folding in the peaches and baking mini loaves.
This recipe has a delicious hint of cinnamon. You can also use a little ginger, cardamom, or nutmeg.
For another delicious summer recipe, try this cherry peach crisp – it’s always a crowd favorite.
Can’t wait to hear what you think!
I’d love to know how your version turned out! Drop a rating and leave a comment below to help the Sip Bite Go community. And if you snapped any photos, tag me on Instagram—I love sharing reader pics in my Stories!
Feel inspired to cook with my free Foodie Friday newsletter.
Peach Mini Loaves with Lemon Icing Glaze | Sip Bite Go
Video
Equipment
Ingredients
For the peach mini loaf desserts
- ⅓ cup butter salted, softened
- 2 tbsp butter salted, in slices for lining loaf pan
- 5 yellow peaches fresh, peeled, diced small, divided
- ⅓ cup sugar
- 2 medium eggs whisked
- ½ tsp vanilla extract
- ½ tsp cinnamon ground
- ⅓ cup milk whole
- 1.5 cups flour all purpose
- ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
For the lemon icing
- ½ cup sugar powdered
- 1 lemon fresh squeezed juiced
Instructions
- Preheat oven to 350 degrees F. Set out a mini loaf pan lined with parchment paper that is cut to size (I like to cut rectangle-shaped parchment paper to add to the bottom of the mini loaf pans before adding the loaf/muffin mix so they don’t stick).
- Add a small slice of butter to the bottom of each parchment paper lined mini loaf.
- Use a stand mixer (or hand mixer and a large bowl) to beat together softened butter and sugar for about 1 minute, scraping down the edges with a spatula, until combined.
- Add eggs slowly, whisking at the same time, until combined.
- Add milk, vanilla extract, and cinnamon. Beat for about another minute, until combined. The mixture will be very liquidy at this time.
- Add in fresh peaches and any juice that came out while cutting them, reserving 2 tbsp of peaches to top the mini loafs before baking.
- Sift flour and add it to the peach mini loaf ingredients mixture. Add baking powder, baking soda, and salt. Whisk gently until combined.
- Evenly spread the peach mini loaf mixture into mini loaf molds. Sprinkle on top with reserved fresh peaches. Sprinkle with sprinkles, if desired (you’ll see in the Sip Bite Go mini loaf recipe video that my kiddo was in the kitchen the day of filming.)
- Bake mini peach loaf breads at 350 degrees F for about 20-30 minutes until browned on the tops and edges. Cool in pan as long as desired, I usually leave them until they are about room temperature, but they’re good warm once cooled enough, too.
To make the lemon icing topping
- Add powdered sugar to a bowl.
- Slowly pour in 1-2 teaspoons of fresh squeezed lemon juice, while whisking to combine. Add only as much lemon juice as needed to get the desired consistency. I like it liquidy like pancake batter.
- Drizzle lemon icing on mini peach cakes as desired.
Leave a Reply