Peach Mini Loaves with Lemon Icing Glaze | Sip Bite Go

• servings: 4 servings
• active time: 10 minutes
• total time: 35 minutes

Ingredients

1/3 cup butter (salted, softened)

2 tbsp butter (salted, in slices for lining loaf pan)

5 yellow peaches (fresh, peeled, diced small, divided)

1/3 cup sugar

2 medium eggs (whisked)

1/2 tsp vanilla extract

1/2 tsp cinnamon (ground)

1/3 cup milk (whole)

1 ½ cups flour (all purpose)

1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/2 cup sugar (powdered)

1 lemon (fresh squeezed juiced)

Directions

Preheat oven to 350 degrees F. Set out a mini loaf pan lined with parchment paper that is cut to size (I like to cut rectangle-shaped parchment paper to add to the bottom of the mini loaf pans before adding the loaf/muffin mix so they don’t stick).

Add a small slice of butter to the bottom of each parchment paper lined mini loaf.

Use a stand mixer (or hand mixer and a large bowl) to beat together softened butter and sugar for about 1 minute, scraping down the edges with a spatula, until combined

Add eggs slowly, whisking at the same time, until combined.

Add milk, vanilla extract, and cinnamon. Beat for about another minute, until combined. The mixture will be very liquidy at this time.

Add in fresh peaches and any juice that came out while cutting them, reserving 2 tbsp of peaches to top the mini loafs before baking.

Sift flour and add it to the peach mini loaf ingredients mixture. Add baking powder, baking soda, and salt. Whisk gently until combined.

Evenly spread the peach mini loaf mixture into mini loaf molds. Sprinkle on top with reserved fresh peaches. Sprinkle with sprinkles, if desired (you’ll see in the Sip Bite Go mini loaf recipe video that my kiddo was in the kitchen the day of filming.)

Bake mini peach loaf breads at 350 degrees F for about 20-30 minutes until browned on the tops and edges. Cool in pan as long as desired, I usually leave them until they are about room temperature, but they’re good warm once cooled enough, too.

To make the lemon icing topping

Add powdered sugar to a bowl.

Slowly pour in 1-2 teaspoons of fresh squeezed lemon juice, while whisking to combine. Add only as much lemon juice as needed to get the desired consistency. I like it liquidy like pancake batter.

Drizzle lemon icing on mini peach cakes as desired.

Nutrition

• Calories: 650 kcal
• Total Fat: 25 g
• Saturated Fat: 15 g
• Unsaturated Fat: 9 g
• Trans Fat: 1 g
• Cholesterol: 140 mg
• Sodium: 515 mg
• Total Carbohydrate: 100 g
• Dietary Fiber: 5 g
• Total Sugars: 59 g
• Protein: 11 g