Peach Jam Bread

This "bread" has the consistency of a cake made in a loaf pan.  The peach flavor makes it extra special.  You can eat it like a cake, with a scoop of ice cream or a dollop or whipped cream.  Or, you can enjoy it with a smear of cream cheese or butter.  The recipe was created by dessert maven and author Liz Horne, creator of the blog "Sweet Things by Lizzie"


  • 18 ounces of peach jam
  • 1 cup whole buttermilk
  • 1 and 1/2 cups granulated sugar
  • 1 cup softened unsalted butter
  • 4 eggs at room temperature
  • 3 cups all purpose flour
  • 1 and 1/2 teaspoons salt
  • 1 teaspoon baking soda
  • 1 tablespoon cinnamon
  • 1 teaspoon best quality vanilla


  1. Preheat your oven to 350 degrees
  2. Line two loaf pans with parchment or foil and set aside
  3. In the bowl of your stand mixer, beat the butter and sugar until light and fluffy
  4. Add eggs, one at a time and scrape down the bowl
  5. Add vanilla and peach jam and mix thoroughly
  6. In another bowl, whisk together the flour, salt, baking soda and cinnamon
  7. Alternately add the flour mixture and buttermilk to the butter mixture until everything is combined.  Be careful not to over mix the batter
  8. Spread the batter into your prepared pans
  9. Bake for 40 to 45 minutes, or until a toothpick comes out clean
  10. When the loaves are cool, take the foil or parchment off and slice
  11. The loaves will keep for 3 to 4 days wrapped in wax paper then foil.

Makes: 2 loaves, or 1 loaf plus 3 mini loaves

Prep time: 25 minutes

Bake time: 40-45 minutes

Recipe and photo reprinted with the permission of Liz Horne


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