Make the Peach Glaze
While the cake is cooling, prepare the glaze:
In a small bowl, whisk together the powdered sugar and peach juice (or milk) until smooth and pourable. If the glaze is too thick, add more juice a teaspoon at a time. If it’s too thin, add more sugar.
Once the cake is cool, drizzle the glaze generously over the top. Let it set for a few minutes before slicing.
💡 Expert Tips & Variations
Storage: Keep leftover cake at room temperature, tightly wrapped in plastic wrap or stored in an airtight container. It stays fresh for 3–4 days.
Freezing: You can freeze this cake (without glaze) for up to 3 months. Let it cool completely, wrap it tightly in plastic wrap, then place it in a freezer-safe zip-top bag. To thaw, leave it in the fridge overnight and glaze before serving.
Use Fresh Peaches: If in season, peel and chop 3–4 ripe peaches instead of canned. You’ll get even more fresh fruit flavor.
Skip the Loaf Pan: This batter works in an 8×8-inch square baking dish. Just reduce the bake time to about 30–45 minutes, checking for doneness with a toothpick.
Add-Ins: Sprinkle in a handful of chopped pecans or slivered almonds for a bit of crunch. A dash of cinnamon in the batter can add a warm, cozy flavor twist.
📝 Notes
Don’t skip lining the pan if you want neat, easy slices and fuss-free cleanup.
Use reserved peach juice from the can—it enhances the glaze with natural fruity sweetness.
Want a touch of brightness? Add a teaspoon of lemon zest to the batter or glaze for a citrusy finish.
🍽️ Serve It Up
Serve your Peach Loaf Cake slightly warm or at room temperature. It pairs beautifully with:
A scoop of vanilla ice cream
A dollop of whipped cream
Fresh peach slices on top
A drizzle of caramel or honey
❤️ Final Thoughts
Whether you’re making this cake to impress guests or simply treating yourself to a quiet coffee break, this Peach Loaf Cake with Vanilla Glaze is a winner. The ease of canned fruit, the simplicity of the method, and the rich, juicy result make it a recipe worth saving—and repeating.
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