This peach pie filling bread with cream cheese is a delightful fusion of soft, sweet bread swirled with luscious peach pie filling and a creamy, tangy cream cheese layer. It works beautifully as a breakfast treat or an indulgent snack, offering a perfect balance of fruity sweetness and rich, velvety texture.
Ingredients
- 2 ½ cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 2 ¼ teaspoons (1 packet) active dry yeast
- ¾ cup whole milk, warmed (about 110°F/43°C)
- ¼ cup unsalted butter, melted
- 1 large egg
- 1 cup peach pie filling (store-bought or homemade, drained slightly)
- 8 oz cream cheese, softened
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- Optional: ½ teaspoon ground cinnamon (for cream cheese mixture)
Instructions
- Prepare the dough: In a large mixing bowl, combine the warm milk, yeast, and 1 tablespoon of sugar. Let it sit for 5-10 minutes until foamy, indicating the yeast is active.
- Mix dry ingredients: In another bowl, whisk together flour, remaining sugar, and salt. Gradually add the flour mixture into the yeast mixture, stirring with a wooden spoon or dough hook attachment if using a mixer.
- Add egg and butter: Beat the egg and melted butter into the dough until fully incorporated. Knead the dough on a floured surface for 8-10 minutes until it’s smooth and elastic. If using a stand mixer, knead with the dough hook for 6-7 minutes.
- First rise: Place the dough in a lightly greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for 1 to 1 ½ hours, or until doubled in size.
- Prepare cream cheese filling: In a medium bowl, mix softened cream cheese, powdered sugar, vanilla extract, and cinnamon (if using) until smooth and creamy. Set aside.
- Shape the bread: Once the dough has risen, punch it down gently and roll it out on a floured surface into a 12×18-inch rectangle.
- Layer fillings: Spread the cream cheese mixture evenly over the dough, leaving a small border around the edges. Spoon the peach pie filling evenly over the cream cheese layer.
- Roll and slice: Starting from the long edge, carefully roll the dough into a tight log. Pinch the seam to seal. Using a sharp knife, slice the log into 8 equal pieces.
- Arrange and second rise: Place the slices cut side up in a greased 9×5-inch loaf pan, slightly apart to allow room for rising. Cover and let rise for 30-45 minutes until puffy.
- Bake: Preheat the oven to 350°F (175°C). Bake the bread for 30-35 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- Cool and serve: Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature.
Tips
- Substitution for peach pie filling: You can use fresh peaches cooked down with sugar and a bit of cornstarch as a homemade filling. Alternatively, apricot or apple pie filling works well too.
- Adjust sweetness: If you prefer a less sweet bread, reduce the sugar in the dough by half or use a low-sugar peach filling.
- Prevent sogginess: Drain any excess liquid from the pie filling before spreading it on the dough to avoid a soggy bottom in the bread.
- Make ahead: The dough can be prepared the night before and refrigerated after the first rise. Bring it back to room temperature before shaping and continuing the recipe.
Serving Suggestions
This peach pie filling bread with cream cheese is fantastic served slightly warm with a cup of coffee or tea for breakfast or brunch. It also makes a delicious dessert when paired with a scoop of vanilla ice cream or a drizzle of honey. For a festive touch, dust with powdered sugar or glaze with a simple icing made from powdered sugar and milk.
Variations
Try swapping out the peach pie filling for other fruit preserves like cherry, blueberry, or raspberry to create different flavor profiles. You can also add chopped nuts such as pecans or walnuts to the cream cheese layer for extra texture and flavor. For a dairy-free version, substitute cream cheese with a plant-based alternative and use non-dairy milk in the dough.
Storage and Reheating
Store the peach pie filling bread tightly wrapped at room temperature for up to 2 days. For longer storage, keep it in an airtight container or zip-top bag in the refrigerator for up to 5 days. To freeze, wrap the cooled bread tightly in plastic wrap and then foil; freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat slices in a toaster oven or microwave for 15-20 seconds until warm. Avoid overheating as this can dry the bread out. For a fresh-baked texture, warm in a 325°F (160°C) oven for 5-7 minutes.
Frequently Asked Questions
Can I use fresh peaches instead of canned pie filling?
Yes, you can use fresh peaches, but they should be cooked down with sugar and a thickening agent like cornstarch to mimic the texture and sweetness of pie filling. This prevents excess moisture from making the bread soggy.
Is it necessary to drain the peach pie filling?
Draining the filling slightly is recommended to reduce excess liquid that can soak into the dough, resulting in a soggy bread texture. You want the peaches moist but not watery.
Can I make this bread without cream cheese?
While cream cheese adds a creamy tang that balances the sweetness, you can omit it or replace it with mascarpone or ricotta cheese for a similar effect. Alternatively, use a sweetened butter spread or omit the filling layer entirely for a simpler fruit bread.
How do I know when the bread is fully baked?
The bread should be golden brown on top, and a toothpick inserted into the center should come out clean or with just a few moist crumbs. If the crust browns too quickly, tent the bread loosely with foil and continue baking until done.
Can I prepare this bread in a bread machine?
Most bread machines can handle the dough portion, but layering the cream cheese and peach pie filling and shaping the loaf is best done by hand. You could bake the bread separately after shaping, but the swirl effect is hard to achieve in a bread machine alone.
What’s the best way to prevent the cream cheese from leaking out during baking?
Make sure the cream cheese is well chilled or slightly firm before spreading. Avoid overfilling the dough, and seal the roll tightly to keep the filling contained. Chilling the shaped loaf briefly before the second rise can also help maintain structure.
This peach pie filling bread with cream cheese offers a wonderful way to enjoy the flavors of classic peach pie in a soft, pull-apart bread form. Its creamy and fruity layers make it a crowd-pleaser for any occasion, from casual breakfasts to special brunches. With simple ingredients and straightforward steps, it’s a recipe worth trying for home bakers seeking a sweet, comforting treat.
For an extra touch, consider drizzling a light lemon glaze over the cooled bread to enhance the peach’s natural brightness or sprinkle with toasted coconut flakes for tropical flair. No matter how you serve it, this bread combines the best of pie and pastry in one delicious loaf.
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