RECIPE UPDATE!  This continues to be a VERY popular recipe here on the blog, yet feedback is still split. So many of you love this recipe as-is, and I believe those people are using the very ripest, juiciest peaches they can find - because that DOES make a difference. And for those of you who say this recipe is a bit dry, I am assuming that the peaches are not as juicy. So I've played around with the recipe and provided an alternative with a bit more moisture - which also results in a lighter texture. You'll find BOTH options here on the recipe card, as I simply cannot get rid of the original recipe that I know so many of you have grown to rely on (It's the only way I make peach bread!). Go to the bottom of this recipe card for the alternate instructions!

• Preheat oven to 325° F.
• Lightly spray the insides of two 8" x 4" loaf pans. (These loaf pans with 3/4-pound capacity, which are slightly smaller than regular 8" x 4" loaf pans with a 1-pound capacity, are my favorite!) Set prepared pans aside.
• In large mixing bowl, whisk the flour, baking powder, cinnamon, and salt.
• In a medium mixing bowl, beat the eggs. Stir in sugar, oil, and vanilla.
• Add egg mixture to dry ingredients, stirring until just moistened, taking care to not over mix. The batter will be very thick. Fold in nuts and 2 cups of the peaches. Spoon batter into the prepared pans. Then add remaining 1/4 cup peaches to the top of the batter, pressing them in just a bit. Sprinkle with some more chopped nuts, if desired.
• Bake for about 60 minutes, or until a wooden toothpick inserted near the center of each loaf comes out clean. My 3/4-pound capacity pans are slightly smaller than a regular 8" x 4" size with a 1-pound capacity, so you may need to adjust baking time according to your own pan size.
• Cool in the pans on wire racks for 10 minutes. Then loosen edges with a bread knife and remove loaves from pans. Cool completely on wire racks.
• ALTERNATE INSTRUCTIONS: Delete vegetable oil from Ingredients list and add 1/2 cup unsalted butter. When you start this recipe, gently melt the butter first and let it sit to cool to room temperature while you prepare the recipe. Add the melted butter (cooled to room temperature) along with the sugar and vanilla, and then stir in 1 cup whole milk plain Greek yogurt. Proceed with original recipe instructions. You will need to bake this alternate recipe a little longer, for 65 to 70 minutes.