Tinned Peach Melba Loaf

There’s something irresistibly cozy about the aroma of a freshly baked loaf wafting through the kitchen, especially when it carries notes of soft peaches and tart raspberries. This Tinned Peach Melba Loaf is a perfect blend of sweet, fruity brightness and comforting vanilla sponge. Whether you serve it warm with a dollop of cream or enjoy it cool with your afternoon tea, this recipe is all about turning simple ingredients into a slice of homemade joy.

Behind the Recipe

The inspiration for this loaf came one rainy afternoon, flipping through an old cookbook tucked behind jars of jam and tins of fruit. I stumbled across Peach Melba, that nostalgic dessert of peaches, raspberry sauce, and vanilla ice cream. It instantly made me think of how lovely those flavors would taste swirled into a soft, buttery loaf. And just like that, the idea of this Tinned Peach Melba Loaf was born.

Recipe Origin or Trivia

Peach Melba was created in the late 1800s by French chef Auguste Escoffier in honor of Australian soprano Nellie Melba. Traditionally, it featured poached peaches, raspberry sauce, and vanilla ice cream. While the original is served chilled, transforming those flavors into a bake like this loaf brings a warm, nostalgic twist. It’s proof that some classics never fade, they just evolve.

Why You’ll Love Tinned Peach Melba Loaf

This loaf has all the makings of a go-to bake. Let’s break down why:

Versatile: Serve it for brunch, afternoon tea, dessert, or even breakfast with coffee.

Budget-Friendly: Made with pantry staples and tinned fruit, it’s affordable without cutting corners on flavor.

Quick and Easy: No complicated techniques, just mix, layer, and bake.

Customizable: Swap raspberries for strawberries, or peaches for nectarines depending on what you have.

Crowd-Pleasing: It’s fruity, moist, and just sweet enough. Everyone loves it.

Make-Ahead Friendly: Bake it the day before and it’s even better the next day.

Great for Leftovers: Slice and toast it with a bit of butter for a delightful snack.

Chef’s Pro Tips for Perfect Results

Here’s how to make sure every bite is tender and flavorful:

• Drain the peaches well so the batter doesn’t get soggy.
• Use room temperature butter and eggs to help everything blend smoothly.
• Gently fold in the raspberries to avoid crushing them too much.
• Swirl, don’t stir, the fruit into the batter so you get lovely ripples in each slice.
• Let the loaf cool before slicing so it holds together beautifully.

Kitchen Tools You’ll Need

You won’t need much to whip this up. Just these basics:

Mixing Bowls: For blending your wet and dry ingredients.

Hand Mixer or Whisk: To cream the butter and sugar until fluffy.

Loaf Tin (approx. 2lb): Greased and lined for easy release.

Rubber Spatula: Great for folding and scraping every bit of batter.

Sieve: For draining the peaches and dusting with icing sugar if you fancy.

Ingredients in Tinned Peach Melba Loaf

This loaf leans on harmony. Each element brings something wonderful to the mix:

1. Tinned Peach Slices: 1 can (around 400g), drained and chopped. They bring juicy sweetness and a soft bite.
2. Fresh or Frozen Raspberries: 100g. Their tartness balances the peaches and gives beautiful color.
3. Unsalted Butter: 175g, softened. Makes the loaf rich and tender.
4. Caster Sugar: 175g. Sweetens everything just right.
5. Large Eggs: 3. Bind the batter and add moisture.
6. Vanilla Extract: 1 tsp. Brings warmth and depth.
7. Self-Raising Flour: 200g. Gives the loaf a lovely rise.
8. Milk: 2 tbsp. Loosens the batter slightly for a soft crumb.

Ingredient Substitutions

Don’t worry if you’re missing something. Here are a few easy swaps:

Self-Raising Flour: Plain flour + 2 tsp baking powder.

Caster Sugar: Granulated sugar.

Fresh Raspberries: Frozen raspberries (use straight from the freezer).

Tinned Peaches: Fresh or frozen peach slices.

Milk: Plant-based milk works well too.

Ingredient Spotlight

Tinned Peach Slices: These bring consistent sweetness and texture, making the loaf moist without overpowering the batter.

Raspberries: Their tartness cuts through the sweetness, and their bright hue adds visual charm in every slice.

Instructions for Making Tinned Peach Melba Loaf

This recipe is as relaxing as it is rewarding. Here’s how to make it step-by-step:

1. Preheat Your Equipment:
   Set your oven to 180°C (160°C fan) or 350°F. Grease and line your loaf tin.
2. Combine Ingredients:
   In a bowl, cream together the softened butter and caster sugar until pale and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
3. Prepare Your Cooking Vessel:
   Sift in the self-raising flour and fold it gently into the mixture. Add the milk to loosen the batter.
4. Assemble the Dish:
   Fold in most of the chopped peaches and a handful of raspberries, reserving some for the top. Pour the batter into the tin and dot the remaining fruit on top.
5. Cook to Perfection:
   Bake for 55 to 65 minutes, or until a skewer inserted comes out clean. If it’s browning too fast, cover loosely with foil.
6. Finishing Touches:
   Let the loaf cool in the tin for 10 minutes, then transfer to a wire rack. Optional: dust with icing sugar.
7. Serve and Enjoy:
   Slice thick and serve with whipped cream, Greek yogurt, or just as it is. Every bite is fruity, moist, and full of comfort.

Texture & Flavor Secrets

This loaf is a lovely contrast of soft crumb, juicy fruit, and subtle tang. The peaches give it mellow sweetness, while the raspberries offer little bursts of zing. Together with the buttery sponge, it’s a bite that feels both light and indulgent.

Cooking Tips & Tricks

• Add a pinch of salt to the batter to enhance sweetness.
• Toss raspberries in flour before folding in to prevent sinking.
• Test doneness with a skewer in the center of the loaf.
• Don’t overmix once the flour is added to keep it tender.

What to Avoid

Even a simple recipe needs a few gentle reminders:

• Overmixing the batter can make the loaf dense.
• Adding fruit straight from the tin or freezer without draining can make it soggy.
• Underbaking will leave the center gummy, so always check with a skewer.

Nutrition Facts

Servings: 10
Calories per serving: 285
Note: These are approximate values.

Preparation Time

Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 1 hour 15 minutes

Make-Ahead and Storage Tips

This loaf is perfect for making a day in advance, as the flavors deepen overnight. Store it in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. It also freezes beautifully. Wrap slices individually and freeze for up to a month. To reheat, toast or microwave gently.

How to Serve Tinned Peach Melba Loaf

Here are a few fun ways to elevate your slice:

• Warm it up and top with vanilla ice cream.
• Serve with whipped cream and extra raspberries.
• Toast slices and spread with butter for a cozy breakfast.

Creative Leftover Transformations

Don’t let any slice go to waste:

• Turn it into French toast for a fruity twist.
• Layer cubes in a trifle with cream and more fruit.
• Crumble it over yogurt for a breakfast parfait.

Additional Tips

• Add a touch of almond extract to complement the peaches.
• Dust the top with demerara sugar before baking for a crunchy finish.
• A drizzle of raspberry glaze makes it extra special for guests.

Make It a Showstopper

Presentation matters. Serve on a rustic board with a scattering of fresh raspberries and mint leaves. A light dusting of icing sugar just before serving adds a touch of elegance without fuss.

Variations to Try

• Peach and Almond Loaf: Add 50g ground almonds to the batter and top with flaked almonds.
• Strawberry Swirl Loaf: Use strawberries instead of raspberries for a softer flavor.
• Coconut Peach Loaf: Replace 50g flour with desiccated coconut for a tropical twist.
• Gluten-Free Version: Use your favorite gluten-free self-raising flour blend.
• Peach Melba Muffins: Divide the batter into muffin cases for individual treats.

FAQ’s

Q1: Can I use frozen peaches?
A1: Yes, just thaw and drain them well before using.

Q2: Can I skip raspberries?
A2: You can, but they add a lovely tartness. Try swapping with strawberries or blackberries.

Q3: What kind of loaf tin works best?
A3: A standard 2lb (900g) loaf tin gives the perfect height and bake.

Q4: Can I double the recipe?
A4: Yes, you can make two loaves. Just bake them side by side and check for doneness.

Q5: How do I know it’s fully baked?
A5: A skewer should come out clean with no wet batter.

Q6: Can I use a stand mixer?
A6: Absolutely, just mix on low speed to avoid overworking the batter.

Q7: Is it better warm or cold?
A7: Honestly, both ways are delicious. Try a warm slice with ice cream.

Q8: Can I freeze it whole?
A8: Yes, wrap tightly in cling film and foil, then freeze for up to a month.

Q9: Can I make this dairy-free?
A9: Use plant-based butter and milk alternatives. It works wonderfully.

Q10: What’s the best way to reheat it?
A10: A few seconds in the microwave or a light toasting brings it right back to life.

Conclusion

If you’re looking for a bake that feels like a hug from the inside, this Tinned Peach Melba Loaf is the answer. It’s fruity, soft, and rich with flavor, and it’s just the thing to bring comfort and joy to your table. Trust me, you’re going to love this one.

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