Preheat oven to 350 degrees. Dice the peaches into small bite-size pieces.

In a large bowl, beat the softened butter and 1/2 cup of turbinado sugar until combined.

Add the eggs one at a time, beating in until combined. Add the whole milk and vanilla extract and beat until combined.

Gently stir in the diced peaches.

Sift in the all-purpose flour, cinnamon, baking powder, baking soda, and salt. Mix gently to combine without overmixing.

Grease a 9x5 loaf pan or line it with parchment paper. Add the bread mixture into the loaf pan and sprinkle generously with turbinado sugar.

Bake at 350 for 50-55 minutes or until a toothpick comes mostly clean. Let cool in the pan for 3-5 minutes, then remove and place on a wire cooling rack.

To make the glaze, mix 1/4 cup powdered sugar with 1 tsp milk (or more if needed) to achieve the desired consistency. Drizzle the glaze on top of the cooled bread.