1. Preheat the oven to 350 F. Prepare a 9-inch-by-5-inch loaf pan with baking spray.

2. Sift together the flour, baking powder, baking soda, salt and cinnamon into a medium bowl.

3. Cream the butter and sugar together with an electric mixer in a medium bowl. Add the eggs, one at a time, until blended in and the mixture is smooth. Add the flour mixture alternately with the diced peaches, mixing to combine. Add the peach nectar and vanilla and make sure the peaches are evenly mixed into the batter.

4. Transfer the mixture into the prepared pan and smooth out with a spatula. Carefully place the sliced peaches, overlapping, in the middle of the pan all the way across. Sprinkle the turbinado or cane sugar evenly over the top.

5. Bake for 1 hour, or until a wooden skewer comes out clean from the center of the loaf.

6. Cool in the pan for 30 minutes. Turn out onto a wire rack. Reverse it onto a rectangular serving platter. Cut a few slices for a pretty presentation and serve.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including “Seriously Simple Parties,” and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)

©2022 Diane Rossen Worthington. Distributed by Tribune Content Agency, LLC.