Peach Cream Cheese Bread

Peach Muffins
May 26, 2020
Canned peaches with Greek yogurt
July 30, 2020


For the dough:

  • 2 cups all-purpose flour
  • 2 tablespoons powdered sugar
  • 1 teaspoon baking powder
  • 1/2 cup unsalted butter
  • 1/2 cup milk
  • ¼ cup creamcheese
  • 1/2 teaspoon salt
  • 1 egg whisked with 1 teaspoon water

For filling:

  • 1 package cream cheese
  • 1/4 cup sugar
  • 1/2 teaspoon vanilla extract
  • 1 egg, room temperature
  • 1 1/2 (15-ounce) cans sliced peaches in light syrup, drained

For the Glaze:

  • 1/2 cup powdered sugar
  • 1 tablespoon milk
  • 1/8 teaspoon vanilla extract


  1. For the pastry braid: Preheat the oven to 220°C (425° F). In a big bowl mix the flour, the powdered sugar, the baking powder, and the salt. Add the cream cheese and butter into the flour mixture and pulse to cut into the flour. Add the milk and blend until it’s just starting to come together.
  2. Make the filling: Cream the softened cream cheese in a medium bowl until fluffy before adding sugar, vanilla extract, and the egg. Mix together until well combined.
  3. Turn the dough out onto a big sheet of lightly-floured parchment paper and knead each very lightly for just a few strokes (be careful not to overwork the dough or it’ll be tough! Don’t worry about getting it smooth — just knead for these few strokes and let it stay a little rough.) Very lightly flour the top of the dough and roll it out to a 10- by 12-inch rectangle. Measure and mark the dough lengthwise into thirds. Spread the cream cheese mixture over the middle third of the dough. Arrange peach slices on top.
  4. Continue assembling the braid. Make diagonal cuts at 1-inch intervals on each the long sides. Do not cut into the center filling area. Fold strips, first one from one side and then one from the other side in an alternating fashion, over the filling, dusting off any excess flour as you go. It will now resemble a braid. Use the sheet of parchment to carefully transfer your braid to a baking sheet. At this point you can cover and refrigerate the braid overnight, or you can continue to the next step.

Bake and glaze the braid: Brush the pastry braid with the egg wash mixture. Bake in the 220°C (425° F). oven for 20-22 minutes, until the dough is really golden on top. After allowing the braid to cool for around 30 minutes, whisk together the powdered sugar, vanilla extract, and milk in a small measuring cup with a pour spout. Drizzle over the top of the braid and serve!

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