Preheat oven to 325 F. Grease and flour an 8x5 loaf pan, place loaf pan on cookie sheet.
Beat together first 6 ingredients until blended. Stir in the remaining ingredients together in a bowl then add to wet ingredients until just moistened. Do not overmix.
In a separate bowl, combine the topping ingredients, blend in a mini food processor or coffee grinder.
Scrape batter into loaf pan and sprinkle with topping. Bake 45 to 50 minutes or until cake tester inserted in center comes out clean.
Allow to cool 15 minutes in pan, and then remove and continue to cool on a rack.
As with any quick bread, be sure you do not overmix the batter. Using a mixer for the first 6 ingredients is fine, but a sturdy rubber spatula or wooden spoon should be used to add in the dry ingredients.
Cinnamon butter smeared on a slice of peach bread is fall season heaven!