Peach Quick Bread

This cakelike and moist peach quick bread comes together with a simple batter juicy peaches and a brown sugar crumb topping. Feel free to turn this recipe into muffins or mini loaves. See recipe notes below.
Ingredients
Crumb Topping
2 Tablespoons 25g packed light or dark brown sugar
3 Tablespoons 24g allpurpose flour
14 teaspoon ground cinnamon
2 Tablespoons 28g unsalted butter cold and cubed
Bread
2 cups 250g allpurpose flour spooned leveled
1 teaspoon baking powder
12 teaspoon baking soda

12 teaspoon salt
1 large egg at room temperature
34 cup 150g granulated sugar
13 cup 80ml vegetable oil
12 cup 120g sour cream or plain yogurtGreek yogurt at room temperature
12 cup 120ml whole milk at room temperature
1 teaspoon pure vanilla extract
12 teaspoon almond extract
Peach Layer
1 and 12 cups about 230g peeled and chopped peaches about 2 mediumlarge peaches
1 Tablespoon 12g granulated sugar
12 teaspoon ground cinnamon
Instructions
Preheat oven to 350F 177C. Spray a 95inch loaf pan with nonstick spray.
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 peasize crumbles form. You can also use your hands to mix it together. Refrigerate or 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.
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