Preheat your oven to 350°F and grease a 9x5 inch loaf pan or 8x8 inch square baking dish thoroughly with oil or cooking spray. Set aside while you prepare the batter.

In a medium bowl, whisk together the flour, baking powder, sugar, salt, and cinnamon. This ensures the leavening agent and salt are evenly distributed throughout the batter, which prevents dense pockets in the finished bread.

In a separate large bowl, whisk together the eggs, oil, buttermilk, and 1 teaspoon almond extract until well combined and slightly fluffy, about 1-2 minutes of whisking. The room temperature eggs will incorporate more smoothly and create a lighter crumb structure.

Pour the dry ingredient mixture from Step 2 into the wet ingredients and stir gently with a spatula until just combined—do not overmix, as this can lead to a tough crumb. Fold in the diced fresh peaches until evenly distributed throughout the batter. I like to reserve a few peach pieces to scatter on top of the batter before baking for extra texture and visual appeal.

Pour the batter into your prepared pan and smooth the top gently. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The bread is done when the top is golden brown and springs back when lightly touched. Remove from the oven and allow to cool for 10-15 minutes in the pan before turning out onto a wire rack.

While the bread cools, heat the heavy cream in a small saucepan over medium heat until it just begins to steam (do not boil). Pour the hot cream over the chopped white chocolate and let it sit for 1 minute to soften, then whisk until completely smooth and glossy. This gentle melting method prevents the white chocolate from seizing.

In a small bowl, combine the pureed peaches, 1/8 teaspoon almond extract, and sifted powdered sugar, stirring until smooth and pourable. Once the bread has cooled slightly, drizzle or brush the peach glaze over the top, then drizzle the white chocolate glaze in a decorative pattern. Allow the glazes to set for 15-20 minutes before serving. I find that letting the glazes partially set before slicing keeps them from running everywhere and creates a beautiful presentation.