Vegan Peaches & Cream Cheese Loaf


  • 8 oz vegan cream cheese (1 package), softened
  • ½ cup vegan butter (1 stick)
  • 1 ½ cups sugar
  • ½ tablespoon lemon zest
  • 2 flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water)
  • 2 ¼ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1 teaspoon cinnamon (optional)
  • 1 cup unsweetened almond milk (or any plant-based milk)
  • 15 oz can sliced peaches, drained and diced


  1. Preheat Oven and Prepare Pan:
    • Preheat your oven to 375°F (190°C) and grease a standard bread loaf pan or line it with parchment paper.
  2. Prepare Flax Eggs:
    • In a small bowl, prepare the flax eggs by mixing 2 tablespoons of ground flaxseed with 6 tablespoons of water. Let it sit for a few minutes until it thickens and becomes gel-like.
  3. Cream Vegan Butter and Cream Cheese:
    • In a large bowl, cream together the softened vegan cream cheese and vegan butter.
  4. Add Sweeteners and Lemon Zest:
    • Add the sugar and lemon zest to the creamed mixture. Beat until the mixture is light and fluffy.
  5. Incorporate Flax Eggs:
    • Add the prepared flax eggs to the mixture and beat until well combined.
  6. Combine Dry Ingredients:
    • In a separate bowl, combine the all-purpose flour, baking powder, and cinnamon (if using).
  7. Alternate Dry Ingredients and Milk:
    • Gradually add the dry ingredients and the unsweetened almond milk (or your preferred plant-based milk) to the wet mixture. Mix until just combined.
  8. Fold in Peaches:
    • Gently fold in the diced peaches into the batter.
  9. Transfer to Loaf Pan:
    • Transfer the batter to the prepared loaf pan, spreading it evenly.
  10. Bake:
    • Bake in the preheated oven for 50-55 minutes or until an inserted toothpick comes out clean or with a few moist crumbs.
  11. Cool and Slice:
    • Allow the vegan Peaches & Cream Cheese Loaf to cool in the pan for a bit before transferring it to a wire rack to cool completely. Once cooled, slice and enjoy!