Peach Quick Bread

I received some organic peaches from friend's tree and found this recipe to try. Quick breads are bread recipes made without yeast, but this tasted more like a cake than bread. It was perfect to go with a cup of coffee.

Ingredients

[CRUMB TOPPING]
Light or dark brown sugar - 2 TBSP, packed
All-purpose flour - 3 TBSP
Ground cinnamon - 1/4 tsp
Unsalted butter - 2 TBSP, cold and cubed
[BREAD]

All-purpose flour - 2 cups
Baking powder - 1 tsp
Baking soda - 1/2 tsp
Salt - 1/2 tsp
Large Egg - 1, at room temperature
Granulated sugar - 3/4 cup
Vegetable oil - 1/3 cup 
Sour cream (or plain yogurt/Greek yogurt) - 1/2 cup, at room temperature

Whole milk, 1/2 cup, at room temperature

Pure vanilla extract - 1 tsp
Almond extract - 1/2 tsp (I did not put in for allergy reason)
[PEACH LAYER]

Peeled and chopped peaches - 1 and 1/2 cups, about 2 medium-large peaches, 3/4 inch pieces

Granulated sugar -1 TBSP
Ground cinnamon - 1/2 tsp

Steps

1. Preheat oven to 350°F. Spray a 9×5 inch loaf pan with nonstick spray.
2. Crumb Topping: Make the crumb topping first. Mix the brown sugar, flour, and cinnamon together. Add the cold butter and using a pastry cutter or fork, cut butter into the brown sugar mixture until pea-size crumbles form. You can also use your hands to mix it together. Freeze until ready to use in step 5. (The colder it is, the less likely it will sink down into the bread and lose its crumbly texture.)
3. Bread: Whisk the flour, baking powder, baking soda, and salt together in a large bowl. In a medium bowl, whisk the egg and granulated sugar together until combined. Whisk in the oil, sour cream, milk, vanilla extract, and almond extract. Pour the wet ingredients into the dry ingredients, then whisk to completely combine. Avoid over-mixing. You will have about 3 cups of batter.
4. Peaches: Mix the peach layer ingredients together.
5. Pour/spread half of the batter into prepared loaf pan. Spoon/spread the peaches (and any juices) evenly on top. Carefully pour/spread remaining batter evenly on top. Using a knife, swirl the batter down the center of the loaf pan. Evenly sprinkle crumb topping on top.

6. Bake the bread for 60-65 minutes, covering loosely with foil about halfway through to prevent the top from over-browning. Poke the center of the bread with a toothpick. If it comes out clean, the bread is done. Cool bread completely in the pan set on a wire rack.

7. Once completely cooled, slice and serve. Cover and store leftover bread at room temperature for 1 day or in the refrigerator for up to 1 week. Baked and cooled bread freezes well up to 3 months. Thaw at room temperature or in the refrigerator.

Note:

You can do the same with apricot. First blanch the apricot in boiling water and then immerse in cold water so that it is easier to remove the skin.