Step 1

Preheat oven to 325° F.

Step 2

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.

Step 3

In large mixing bowl, whisk the flour, baking powder, cinnamon, and salt.

Step 4

In a medium mixing bowl, beat the eggs. Stir in sugar, oil, and vanilla.

Step 5

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.

Step 6

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.

Step 7

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.