Choose peaches that are very soft, ripe and feel like the skin will come off easily when cut open. Peel and chop the peaches until you have 2 cups worth. I like using a liquid measuring cup (affiliate link) to measure the chopped peaches and later to whisk my liquid ingredients together.
To a mixing bowl, add the flour, brown sugar, baking powder and salt. Whisk together to combine.
Pour the peaches on top of this flour mixture and lightly coat the peaches in the flour mixture until dispersed throughout.
To a liquid measuring cup (affiliate link), add the oil, milk, egg, vanilla and almond. Use a fork or whisk to mix it all together.
Add the liquid ingredients to the peach/flour mixture and stir gently to combine until a thick batter is formed.
Make the crumb topping by mixing together with a spoon or your fingers, the softened butter, brown sugar, flour and spices. Set aside.
Line a 9 by 5 loaf pan with parchment paper. This recipe is perfect for a 9 by 5 pan. If you use a smaller bread pan it may be a little too much batter and you'll want to leave some out or have an overflowing pan.
Pour the batter into the parchment-lined pan. Top with chunks of the crumb topping.
Bake for about 60-70 minutes until a toothpick is inserted in the middle and comes out clean. Let rest for 5 minutes in the pan and then pull out and cool on a cooling rack. Let the bread cool to room temperature. Slice and enjoy!
Canned Peaches: I haven't tried this recipe with canned peaches, though I think it would work well. To substitute them, drain as much juice as possible, chop and use in the recipe.