Peaches & Cream Loaf – A Sweet, Fruity Delight

Preheat your oven to 350°F (175°C). Grease and flour two 9×5-inch loaf pans or line them with parchment paper.
Cream Together the Butter and Cream Cheese:

In a large mixing bowl, beat together the softened cream cheese, butter, and sugar until smooth and creamy. This will take about 3-4 minutes using an electric mixer.
Add the Eggs and Lemon Zest:

Add the eggs, one at a time, beating well after each addition. Then, mix in the lemon zest for a burst of freshness.
Mix the Dry Ingredients:

In a separate bowl, whisk together the flour, salt, baking powder, and cinnamon (if using).
Combine Wet and Dry Ingredients:

Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the dry ingredients, mixing just until incorporated.
Add the Peaches:

Gently fold in the diced peaches, making sure they’re evenly distributed throughout the batter.
Bake the Loaf:

Pour the batter evenly into the prepared loaf pans. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
If the tops are browning too quickly, cover with aluminum foil and continue baking until fully cooked.
Cool and Serve:

Once baked, remove the loaves from the oven and let them cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Slice and serve once fully cooled.
Serving and Storage Tips: