Peach Loaf Cake

Preheat oven to 350°F. Coat a 9×5 inch loaf pan with cooking spray. Line the bottom and up the short sides with parchment paper. Spray again. Set aside.
Dice up peach, mix in a small bowl with brown sugar cinnamon and nutmeg. Set aside.
In the bowl of your stand mixer fitted with the paddle attachment combine the butter and sugar on medium speed until combined. Add in the eggs one at a time and vanilla and mix about 2 minutes or until light and airy.
Mix in the baking powder, salt and half the flour. Mix in the sour cream, followed by the remaining flour.
Pour half of the batter into the prepared pan. Spoon half of the peach mixture on top of the batter, trying not to get the juices. Pour remaining batter on top followed by remaining peaches without the juices. You will use the leftover sugary juice for the glaze.
Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in the pan for 10-15 minutes, then gently run a knife around the edges of the pan to loosen the loaf. Remove the bread from the pan onto a wire rack to cool completely glazing.
While the bread is cooling you can make the glaze by combining the leftover peach cinnamon juice and one cup of powdered sugar. If needed add a bit of water or extra powdered sugar to get your desired consistency. Drizzle over bread when cooled.