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Peach Cornbread Donut Loaf

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A peach cornbread donut loaf with fresh peaches, brown sugar, cornbread streusel, and a thin vanilla glaze.

Prep
30 min
Bake
60-90 min
Total
2 hr 30 min
Yield
One 9x5-inch loaf

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Ingredients

Cornbread Loaf

  • 175 g (about 1 1/3 cups + 2 tablespoons) all-purpose flour
  • 100 g (about 1/3 cup + 5 tablespoons) fine yellow cornmeal
  • 6 g (about 2 5/8 teaspoons) cornstarch
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 1/8 teaspoon ground nutmeg
  • 170 g (about 3/4 cup + 2 teaspoons) light brown sugar, packed
  • 65 g (about 1/3 cup) granulated sugar
  • 110 g (about 1/2 cup) neutral oil
  • 20 g (about 1 tablespoon + 1 1/4 teaspoons) melted butter
  • 160 g (about 1/3 cup + 5 tablespoons) plain unsweetened yogurt, room temperature
  • 135 g (about 1/2 cup + 1 tablespoon) milk, room temperature
  • 2 teaspoons vanilla bean paste
  • 1 teaspoon apple cider vinegar

Peach Layer

  • 220 g (about 1 1/4 cups + 2 teaspoons) fresh peaches, ripe but still somewhat firm, diced small into 1/4-inch pieces
  • 5 g granulated sugar (weigh for accuracy)

Cornbread Streusel

  • 40 g (about 1/3 cup) all-purpose flour
  • 25 g (about 2 tablespoons + 1 3/4 teaspoons) fine yellow cornmeal
  • 50 g (about 1/4 cup) granulated sugar
  • 1/4 teaspoon fine sea salt
  • 45 g (about 3 tablespoons + 1/2 teaspoon) butter, cold and cubed

Vanilla Glaze

  • 180 g (about 1 1/2 cups) powdered sugar, sifted
  • 60 g (about 1/4 cup) milk
  • 1/2 teaspoon vanilla bean paste
  • Tiny pinch fine sea salt

Before Baking

  • Coarse sanding sugar, for sprinkling

Pan used

I personally prefer a light-colored aluminum pan for these loaves. Here is the one I use. Not sponsored. I don't earn a commission from this link.

Glass holds heat longer, so the edges can overbake before the center is done. If you use glass, loosely tent the loaf with foil early, as soon as the top starts to brown. The foil helps protect the top, but it does not stop the sides or bottom from baking too quickly.

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and fully line a 9x5-inch loaf pan with parchment, leaving overhang for easy removal.
  2. Prepare the streusel. In a small bowl, combine the flour, cornmeal, granulated sugar, and salt. Cut or rub in the cold butter until you have pea-sized and slightly larger clumps. Refrigerate while preparing the batter.
  3. In a large bowl, whisk the brown sugar, granulated sugar, oil, melted butter, yogurt, milk, vanilla bean paste, and apple cider vinegar until completely smooth and cohesive.
  4. Add the all-purpose flour, cornmeal, cornstarch, baking powder, baking soda, salt, and nutmeg. Whisk until just combined.
  5. In a separate bowl, toss the diced peaches with the sugar.
  6. Spread about 70% of the batter evenly into the prepared loaf pan.
  7. Scatter the peaches evenly over the batter until the surface is covered.
  8. Dollop the remaining batter over the peaches.
  9. Using a knife or small offset spatula, make 1-2 very gentle swirls only to lightly interlock the peaches and batter.
  10. Scatter a single layer of the chilled cornbread streusel evenly over the top in clumps.
  11. Sprinkle the top lightly and evenly with coarse sanding sugar just before baking.
  12. Bake for 60-90 minutes total, loosely tenting with foil at the 40-minute mark.
  13. 13

    Before you take the loaf out

    Baking time is a guide, not a deadline.

    Check the center: Insert a skewer or toothpick into the cake in the center, avoiding peach pockets and the streusel layer.

    Ready to come out: The tester comes out clean or with moist crumbs. No wet batter.

    Keep baking: Thick, paste-like batter: bake 3-5 minutes more. Wet batter: bake 7-10 minutes more. Then test the center again.

    The 205-210°F (96-99°C) range is an extra check. Batter on the tester still means keep baking, even at that temperature.

    An underbaked center can collapse as the loaf cools.

  14. Cool in the pan for 30 minutes, then transfer to a wire rack.
  15. Prepare the glaze by whisking the powdered sugar, milk, vanilla bean paste, and salt until smooth and fluid.
  16. While the loaf is still slightly warm, not hot, pour the glaze over the entire loaf, including the sides.
  17. Let the glaze set before slicing. Serve the loaf warm for the softest crumb, or chill it fully for a denser, more traditional cake-donut bite.

obsessedcakes.com/recipes/peach-cornbread-donut-loaf