Peach and Blueberry Loaf with Cottage Cheese (Moist & Easy)

Peach and Blueberry Loaf with Cottage Cheese (Moist & Easy)

Peach and blueberry loaf is a quick bread that tastes like summer in every bite. Juicy peaches and sweet blueberries come together in a soft and moist loaf that feels comforting yet light. Adding cottage cheese to the batter keeps it tender, rich, and full of flavor while giving it a boost of protein.

The first time I made this recipe, David cut into it before it even had time to cool. Lily and Sophie followed with sticky fingers, and John proudly claimed it was the best fruit loaf he had tasted. It is simple to prepare, works with fresh or frozen fruit, and always turns out beautifully. This is the kind of recipe you bake once and keep coming back to all season long.

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Why You’ll Love This Peach and Blueberry Loaf

There are plenty of fruit loaf recipes out there, but this peach and blueberry loaf has something special. It is soft, moist, and filled with bright summer flavors. The juicy sweetness of peaches pairs beautifully with the slight tartness of blueberries, creating a loaf that feels both refreshing and comforting.

One of the secrets is cottage cheese. It melts right into the batter, keeping the crumb tender and moist without making it heavy. Unlike some quick bread recipes that dry out after a day, this one stays soft and flavorful. You can use fresh fruit when it is in season or frozen fruit if that is what you have on hand. Either way, the results are always delicious.

What I love most is how family friendly it is. David loves a thick slice with his morning coffee, while Lily and Sophie enjoy it as an after-school snack. Even Susan has been known to text me asking for the recipe after sharing it with her friends. Whether you serve it for breakfast, snack time, or dessert, this peach blueberry loaf always earns compliments.

Ingredients for Peach Blueberry Bread

Whenever I bake a peach and blueberry loaf, I’m reminded how simple baking can be. No complicated steps, no rare ingredients. Just a few things from the pantry, some fruit, and my favorite secret ingredient — cottage cheese. The result is a moist loaf that feels light but still satisfying. It’s the kind of quick bread I make when I want something cozy without spending the whole afternoon in the kitchen.

Fresh or Frozen Fruit

• Peaches – Fresh peaches are always my first choice. Nothing beats their juicy sweetness when they’re in season. But when I don’t have them, frozen peaches work just fine. I let them thaw a little, press away the extra liquid, and they fold into the batter beautifully.
• Blueberries – These give the fruit loaf its bright color and little bursts of tang. I love using fresh blueberries in summer, but I’ve swapped in frozen plenty of times. Honestly, no one in my family has ever noticed the difference.

Cottage Cheese for Moisture

• Cottage cheese – This is the trick I swear by. It blends into the batter so well that you don’t even know it’s there, but the loaf comes out tender every single time. It also adds a little protein, which makes each slice a touch more filling.

Pantry Staples

• Flour – All-purpose flour works perfectly here.
• Baking powder and baking soda – These help the loaf rise and stay soft.
• Sugar – Enough to bring out the natural sweetness of the fruit.
• Eggs – They hold the loaf together.
• Butter or oil – Either one keeps the bread moist.
• Vanilla extract – A splash for flavor.
• Salt – Just a pinch to round things out.

That’s all you need. Simple ingredients that come together in the easiest way to make a peach blueberry loaf that always feels special.

Step by Step Instructions

Every time I make a peach and blueberry loaf, I start by thinking about the fruit. If I can get my hands on ripe peaches, I peel them and cut them into small cubes. Their juice runs a little on the cutting board, and that is always a sign that the loaf will be sweet and tender.

When peaches are out of season, I do not worry because frozen peaches work too. I let them thaw for a few minutes, press away the extra liquid, and they are ready.

Blueberries are even easier to prepare. A quick rinse for fresh ones is enough, while frozen berries only need a light dusting of flour. This small step makes sure the peach and blueberry loaf stays evenly filled with fruit from top to bottom.

Once the fruit is waiting, I mix the batter. Flour, baking powder, baking soda, and salt go into a large bowl. In another bowl, I whisk eggs with sugar until the mixture looks pale. Then I stir in melted butter, a spoonful of cottage cheese, and a bit of vanilla. The cottage cheese is the part that surprises people. It disappears into the batter, yet it keeps the peach and blueberry loaf soft and moist long after it cools.

After that, I fold the peaches and blueberries gently into the mixture. The batter turns colorful, flecked with orange from the peaches and blue from the berries. It always makes me smile because I know how beautiful the loaf will look when sliced. The trick is to fold carefully so the fruit spreads evenly. This way, each piece of the peach and blueberry loaf carries both peach sweetness and blueberry tartness.

The oven does the rest of the work. I pour the batter into a greased pan, smooth the top, and slide it into a warm oven. The smell of fruit and sugar fills the kitchen as the peach and blueberry loaf turns golden on top. When a toothpick comes out clean, I let the loaf rest for a few minutes before removing it. Sometimes we cannot wait, and we slice it warm. Other times I let it cool completely for neat slices. Either way, the peach and blueberry loaf never lasts long on the counter.

Tips for the Best Peach and Blueberry Loaf

Over time, I have learned a few little tricks that always make a peach and blueberry loaf turn out perfectly. The first tip is to treat the fruit with care. Peaches should be ripe but not too soft, because overripe fruit can make the loaf heavy. I like to peel them, chop them into cubes, and blot away any extra juice before stirring them into the batter. Blueberries are a bit different. Fresh ones go straight in after a rinse, but frozen blueberries always get tossed in flour so they do not sink to the bottom. It is a simple step, yet it makes a big difference in how the peach and blueberry loaf looks when you slice it.

Another trick is to avoid overmixing. When the dry ingredients meet the wet ingredients, I stop stirring as soon as the flour disappears. The batter should be thick but not tough. If you mix too much, the peach and blueberry loaf can lose its soft crumb. Cottage cheese helps here too, keeping the texture moist and tender even if you are not the most careful mixer. I love that this fruit loaf is forgiving because I often have Lily and Sophie helping, and their “extra mixing” has never ruined a loaf.

Baking time is also important. Every oven is different, so I start checking at the fifty-five minute mark. A golden crust on top and a toothpick that comes out clean are my signals that the peach and blueberry loaf is ready. If you pull it too early, the center may sink. If you leave it too long, the fruit dries out.

Lastly, let it rest. I know it is tempting to cut into the peach and blueberry loaf the moment it comes out of the oven, but ten minutes of patience keeps it from breaking apart. That first slice, whether warm or cooled, always tastes like summer in bread form.

Cottage Cheese Twist: Why It Works in Loaf Recipes

Whenever I bake a peach and blueberry loaf, people are surprised to hear that cottage cheese is one of the ingredients. At first, even David raised an eyebrow when he saw me spooning it into the mixing bowl. But after the first bite, he was convinced. The cottage cheese melts into the batter, leaving behind no chunks, only a smooth and tender crumb. It keeps the peach and blueberry loaf moist for days, something that many quick breads struggle with.

What I love most is that the cottage cheese adds richness without making the loaf heavy. Many fruit loaves can turn out dense, especially when using juicy peaches or blueberries. Cottage cheese balances that by adding protein and creaminess while still letting the fruit shine. The peaches taste sweet, the blueberries taste bright, and the texture of the peach and blueberry loaf stays soft and almost cake-like.

Another reason I use cottage cheese is that it makes this fruit loaf a little more nourishing. When I give a slice to Lily or Sophie after school, I know they are not only enjoying a sweet treat but also getting a bit of protein that helps keep them full. John, my father-in-law, likes to tease me by saying, “This is health food, right?” while cutting himself a second piece. He is not wrong—the cottage cheese does make the peach and blueberry loaf feel more wholesome than most baked goods.

For anyone who does not have cottage cheese on hand, substitutions like Greek yogurt or sour cream can work. Still, I find that nothing gives the same balance of moisture and lightness. Once you try a peach and blueberry loaf with cottage cheese, it is hard to go back to baking without it.

Serving Ideas for Peach and Blueberry Bread

One of the things I love most about a peach and blueberry loaf is how versatile it is. It is the kind of fruit loaf that can move from breakfast to dessert without missing a beat. On quiet mornings, I like to slice a piece and enjoy it with a cup of coffee. The loaf is soft, fruity, and just sweet enough to start the day without feeling heavy. David calls it his favorite “morning bread” and always pairs his slice with a hot mug of tea.

In the afternoon, the peach and blueberry loaf becomes a quick snack. When Lily and Sophie come home from school, they often run straight to the kitchen asking if there is any loaf left. Sometimes they like it plain, but other times they spread a little cream cheese on top. Watching them sit at the table with crumbs on their cheeks makes me smile every time.

This moist loaf also shines as a dessert. When we have friends over, I serve the peach and blueberry loaf with a dollop of whipped cream or a scoop of vanilla ice cream. The warmth of the fruit combined with the cold ice cream is always a hit. Susan once told me she served her slice with a drizzle of honey and said it was so good she almost kept the trick to herself.

Even at family gatherings, the peach and blueberry loaf fits right in. Michael and Emily often request it when they visit, and I never mind baking an extra loaf to share. Whether warm from the oven or cooled on the counter, this quick bread has a way of bringing people together around the table.

Variations to Try

The peach and blueberry loaf is a flexible recipe that can be enjoyed in many different ways. Here are some of my favorite variations that my family loves.

Variation	Description	Family Notes
Peach Only	A loaf filled with juicy peaches for a soft and sweet flavor, almost like peach cobbler in bread form.	David says this version makes the house smell like summer.
Blueberry Only	Packed with tart and tangy blueberries, this variation is refreshing and light.	This is John’s favorite for breakfast with butter.
Nutty Twist	Add chopped pecans or walnuts for extra crunch and heartiness in the fruit loaf.	Susan loves it toasted with a little butter.
Streusel Topping	A crumbly mix of flour, sugar, and butter baked on top for a golden, sweet crust.	Michael always says it looks like a bakery treat.
Muffin Version	Bake the batter in muffin tins for grab-and-go servings that still taste like a peach and blueberry loaf.	Lily and Sophie love these because they get their own individual treats.

No matter which version you choose, the peach and blueberry loaf stays moist and tender thanks to cottage cheese in the batter. Once you try a few of these twists, you may discover your own family favorite.

Storing and Freezing Your Peach and Blueberry Loaf

A peach and blueberry loaf is so tempting that it rarely lasts long in my kitchen. Still, there are times when I bake two loaves or save a few slices for later. Knowing how to store this fruit loaf properly keeps it moist and fresh.

Method	How to Do It	How Long It Lasts	Family Tip
Room Temperature	Wrap the loaf in foil or place in an airtight container on the counter. Keep it away from direct sunlight.	2 to 3 days	David always sneaks a slice with his morning coffee, so ours never makes it past day two.
Refrigerator	Store the peach and blueberry loaf tightly covered in the fridge to keep it from drying out.	Up to 5 days	Susan says she prefers it chilled because the fruit tastes even brighter.
Freezer – Whole Loaf	Wrap the entire loaf in plastic wrap, then foil. Place in a freezer-safe bag.	2 to 3 months	John loves finding a frozen loaf in the freezer because it feels like a surprise gift.
Freezer – Slices	Slice the loaf first, wrap pieces individually, and store in a bag. Thaw a slice at a time.	2 to 3 months	Lily and Sophie grab a frozen slice, microwave it, and call it their “warm cake.”

When freezing, always let the peach and blueberry loaf cool completely before wrapping it. To serve, thaw at room temperature or warm it gently in the oven. Even after weeks in the freezer, the loaf comes out soft, moist, and just as delicious as the day it was baked.

When thinking about moist textures in baked goods, the way cottage cheese enriches your peach and blueberry loaf is similar to the texture achieved in Cottage Cheese Banana Bread Chocolate Chunk where cottage cheese adds both moisture and tender crumb. 

FAQs about Peach and Blueberry Loaf

Inspiration for variations of a peach and blueberry loaf, from fruity twists to streusel toppings, can also be seen on Lazy Cook’s Pinterest boards, where creative combinations of cottage cheese recipes are collected.