Sort ingredients
pinokuo
QR Code
Listen
Pdf
Make the cheesecake swirl by beating the cream cheese and powdered sugar until smooth.
In a separate bowl, mix the gluten-free flour, baking powder, baking soda and salt.
In another bowl, cream the butter and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition, then stir in the vanilla.
Fold the dry ingredients into the wet ingredients until just combined, being careful not to overmix.
Gently fold in the peach chunks.
Spread half the batter into a greased loaf pan, then dollop the cheesecake mixture on top and swirl it through with a knife.
Top with the remaining batter.
Bake at 350°F for 55-65 minutes, until a toothpick inserted in the center comes out clean.
Allow to cool completely before slicing and serving.