Peaches and Cream Swirl Bread
User Reviews
5
16 reviews
Excellent
Peaches and Cream Swirl Bread
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Peaches and Cream Swirl Bread is a sweet yeast bread filled with a luscious peach mixture and topped with cream cheese frosting. The bread dough is enriched with butter, egg, and vanilla, rolled tightly around a mixture of fresh or canned peaches tossed with sugar, brown sugar, cornstarch, and lemon juice. This creates tender, fragrant bread with sweet, fruity swirls and a rich creamy topping.
Description
The bread begins with a sweet dough made by activating yeast in warm milk, then combining with flour, salt, sugar, egg, butter, and vanilla. After kneading until smooth and elastic, the dough rests chilled. Meanwhile, the peach filling is prepared by combining well-drained sliced peaches with lemon juice, sugars, and cornstarch for a thickened fruit mixture.
The dough is rolled out, spread with softened butter and the peach filling, then rolled up tightly to form swirls. The loaf is baked until golden and cooked through, reaching an internal temperature between 200-210°F. Once cooled, it is topped with a smooth cream cheese frosting made of cream, cream cheese, powdered sugar, and vanilla.
This bread keeps well wrapped at room temperature for a few days; frosting is best refrigerated and lasts longer. It can also be frozen unfrosted, wrapped tightly, for up to six months.
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Ingredients
PEACH FILLING
- 2 peach whole, thinly sliced; fresh or canned
- ½ tablespoon lemon juice
- ½ cup sugar
- ¼ cup brown sugar lightly packed
- 1 tablespoon corn starch sifted
- 3 tablespoons butter softened
SWEET DOUGH BREAD
- ½ cup milk 67.5 grams total, lukewarm; 1/2 tablespoon
- 1 ¾ teaspoon active dry yeast
- 2 ½ cups flour
- ¼ teaspoon salt
- 2 ½ tablespoons sugar
- 1 large egg room temperature
- 2 tablespoons butter softened
- 1 teaspoon vanilla
If using canned, drain well. If using fresh use firm but ripe peaches.
CREAM CHEESE FROSTING
- 2 ¼ tablespoons cream whole or whipping; more or less depending on desired thickness
- 4 ounces cream cheese room temperature
- ½ cup powdered sugar aka icing sugar
- ½ teaspoon vanilla
Instructions
PEACH FILLING
- In a medium bowl gently toss together the well drained peaches and lemon juice.
- In a medium bowl whisk together the sugars and corn starch, sprinkle over the peaches and gently combine. Set aside.
SWEET DOUGH BREAD
- In a small bowl, add the warm milk and sprinkle the yeast on top. Let sit 10 minutes then stir to combine.
- In the stand up mixing bowl whisk together the flour, salt, and sugar. Make a well in the middle and add the egg, butter, and vanilla. Using a paddle attachment, mix the ingredients on speed #1 until almost combined. Switch to a dough hook, add the milk/yeast mixture. Raise the speed to #2 and knead for approximately 7-8 minutes, dough should be smooth and elastic.
- Move the dough to lightly floured flat surface and form into a ball, wrap in plastic and refrigerate 40 minutes.
- Lightly grease and flour or add parchment paper to a 9 inch (23cm) loaf pan.
- Remove the dough from the fridge and on a lightly floured flat surface roll it into a 9x13 inch (22x33 cm a bit less if desired) rectangle. Spread with the 3 tablespoons softened butter (leave a little bit of an edge uncovered), top with the peach mixture, roll up tightly starting at short end. Pinch the seam to seal (wet fingers help to seal it). Place the loaf seam side down in the prepared loaf pan. Cover well with a clean tea towel and let rise approximately 2 hours or until doubled in bulk in a draft free warm area.
- Pre-heat oven to 350F (180C).
- Before baking brush the dough with a little milk, then bake in the oven for approximately 45-50 minutes (to test for doneness the internal temperature should be 200-210F / 93-98C). Remove from the pan and immediately place on a wire rack to cool completely before frosting. Enjoy!
CREAM CHEESE FROSTING
- Whisk together cream cheese,sugar and vanilla, gradually add cream until it reaches the desired thickness. Spread on the cooled bread. Enjoy!
Notes
- Drain canned peaches thoroughly before using to avoid excess moisture.
- Roll the bread dough tightly to prevent holes and tunnels during baking.
- Check doneness by ensuring the bread's internal temperature reaches 200-210°F (93-98°C).
- Store unfrosted bread wrapped in plastic at room temperature for 2-3 days; if frosted, refrigerate and consume within 4-5 days.
- For freezing, cool the bread completely, wrap tightly in plastic, and freeze up to 6 months; best to freeze unfrosted.
Nutrition Information
Show Details
Calories
289kcal
(14%)
Carbohydrates
45g
(15%)
Protein
5g
(10%)
Fat
10g
(15%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
3g
(15%)
Trans Fat
0.2g
(10%)
Cholesterol
40mg
(13%)
Sodium
132mg
(6%)
Potassium
120mg
(3%)
Fiber
2g
(8%)
Sugar
23g
(46%)
Vitamin A
432IU
(9%)
Vitamin C
1mg
(1%)
Calcium
37mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12slices
Amount Per Serving
Calories 289 kcal
% Daily Value*
| Calories | 289kcal | 14% |
| Carbohydrates | 45g | 15% |
| Protein | 5g | 10% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 40mg | 13% |
| Sodium | 132mg | 6% |
| Potassium | 120mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 23g | 46% |
| Vitamin A | 432IU | 9% |
| Vitamin C | 1mg | 1% |
| Calcium | 37mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
16 reviews
Excellent
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