Step-by-Step Instructions

Prepare the Batter:

Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment paper.

Combine dry ingredients in a medium bowl: flour, baking powder, baking soda, salt, and cinnamon. Whisk together and set aside.

In a large bowl, cream together the butter and both sugars until light and fluffy, about 3-4 minutes. This creates air pockets for a tender crumb.

Add eggs one at a time, beating well after each addition. Stir in vanilla extract.

Alternate adding dry ingredients and buttermilk to the butter mixture, beginning and ending with dry ingredients (3 additions of dry, 2 of buttermilk). Mix just until combined after each addition. Overmixing leads to tough bread!

Toss diced peaches with 2 tablespoons of flour until evenly coated.

Gently fold the floured peaches into the batter using a rubber spatula. Be gentle to avoid crushing the fruit.

Pour the batter into the prepared loaf pan, smoothing the top with your spatula.

For the Streusel Topping:

Combine flour, brown sugar, and cinnamon in a small bowl.

Cut in cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.

Stir in chopped pecans if using.

Sprinkle the streusel evenly over the batter in the loaf pan.

Baking Instructions:

Bake in the middle rack of your preheated oven for 60-70 minutes. After 45 minutes, check if the top is browning too quickly—if so, tent loosely with foil.

Test for doneness by inserting a toothpick into the center of the loaf. It should come out clean or with a few moist crumbs (no wet batter).

Cool in the pan for 15 minutes before removing to a wire rack to cool completely—at least 1 hour before slicing for the best texture.