Preheat oven to 350°F (177°C). Spray a 9×5-inch loaf pan with nonstick spray.

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 pea-size 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.)

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 wet ingredients into the dry ingredients, then whisk to completely combine. Avoid over-mixing. You will have about 3 cups of batter.

Mix the peach layer ingredients together.

Pour/spread half of the batter into prepared loaf pan. Spoon/spread the peaches (and any juices) evenly on top. Carefully pour/spread remaining batter evenly on top. Using a knife, swirl the batter down the center of the loaf pan. Evenly sprinkle crumb topping on top.

Bake the bread for 60-65 minutes, covering loosely with foil about halfway through to prevent the top from over-browning. Poke the center of the bread with a toothpick. If it comes out clean, the bread is done. Oven times will vary between ovens. My bread usually takes 1 hour. Cool bread completely in the pan set on a wire rack.

Once completely cooled, slice and serve. The portions of bread around the peaches can taste gummy since peaches are so wet, but warming a slice up in the microwave for 10 seconds helps. Cover and store leftover bread at room temperature for 1 day or in the refrigerator for up to 1 week.