Home Loaf Breads & CakesSweet Loaf Peach Loaf Cake With Whole Wheat Flour Recipe. Go Ahead And Do It!

Peach Loaf Cake With Whole Wheat Flour Recipe. Go Ahead And Do It!


A delicious peach loaf cake with whole wheat flour recipe to take advantage of the seasonal peach or if you have a can of preserves and want to make a different recipe. It is an easy recipe that in a few steps you can enjoy a moist and tasty whole wheat loaf cake. Made exclusively with 100% whole grain ingredients!

I know it is a bit difficult to get used to eating whole foods sometimes, or we just don’t cheer up because we think that recipe won’t taste the same. But let me tell you that once you start eating whole foods, you won’t regret it.

Let’s talk about the recipe:

Making this peach loaf cake with whole wheat flour recipe is pretty practical and easy. The ingredients used are just a few and often used, easy to find in any market. As a result, you will get a fluffy and smooth whole wheat loaf cake. Ideal for breakfasts, snacks and desserts!

About the ingredients:

At Integralisimo, the whole wheat flour used is 100% whole grain, fine ground (I don’t use mixes unless I mention it). In general, depending on its brand, it can absorb more or less amount of liquid. So I recommend incorporating them gradually. Keep in mind that the lower the volume is, smaller final product you will get.

The fat used in this opportunity is butter. Although it can be replaced by margarine, sunflower oil or some other type of oil. As a result, depending on what fat is used, it can modify its flavor and final texture. If using butter, cream with the whole cane sugar before incorporating.

Those who do not consume cow’s milk can replace this ingredient with non-dairy milk or water. Which means that this recipe can still be made, although the results will vary accordingly. Therefore, depending on the type of ingredient used, it will influence the quality of the final product.

About peaches:

Any type of peach can be used but keep in mind that the tastier they are, the better this loaf cake will taste. Canned peaches can also be used, although in this case the whole cane sugar in the recipe should be reduced. Because like all preserves of this type, the fruits are soaked in syrup.

About Cooking:

Its cooking requires little time and like any whole grain recipe, if it is punctual, much better. In this way a moist and not dry loaf cake is obtained as a result. In addition, this way all that characteristic humidity that the fruit contributes to any recipe is taken advantage of. And more being of the whole wheat type!

Do you have any questions or suggestions? Write me a comment at the end of this recipe 👇

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Visit my exclusive whole grain recipes website Integralisimo. For sweets recipes, Locos Por Los Dulces and for vegan recipes, Veganisimos.

Peach Loaf Cake With Whole Wheat Flour Recipe

Serves: 6 Prep Time: Cooking Time:
Rating 5.0/5
( 1 voted )


  • Peaches 400 g / 14.10 oz / 0.88 lb
  • Whole cane sugar 250 g / 8.81 oz / 1 ¼ cup
  • Butter 150 g / 5.29 oz / 3 ¾ tbsp
  • Whole wheat flour 350 g / 12.34 oz / 3 cups
  • Baking powder 16 g / 0.56 oz / 1 tbsp
  • Eggs 3
  • Water or milk 150 cc / ¾ cup / 10 tbsp
  • Vanilla Essence / Cinnamon


  1. In a food processor or blender place the peaches (I used fresh peaches but you can use canned or preserved peaches). Process until the peaches are pureed.
  2. Add the milk or water, whole cane sugar. Process until dissolved (whole cane sugar tends to harden). Once dissolved, add the eggs, the soft butter and the vanilla essence or cinnamon. Process until all the ingredients are combined.
  3. Place the preparation in a bowl. Add the whole wheat flour little by little with the baking powder in batches.
  4. Place the mixture in a large loaf mold. Bake in a preheated oven at 160-180 °C / 71.11 - 82.22 °F for approximately 30-40 minutes or when inserting a toothpick comes out dry. Unmold once cold. Cool and unmold. Budín Integral de Durazno


  • White sugar can be used.
  • Can be used butter, margarine or any other type of cooking oil.
  • Replacement of butter by sunflower oil: 100 cc / ½ cup / 6 ½ tbsp.
  • Milk can be replaced by water or vegetable milk.
  • Consume preferably before 3 days.
  • Can be frozen (3 months).
  • Whole wheat flours depending on their brand can absorb more or less amount of liquid. Be sure to incorporate liquids gradually.
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