Begin by dicing two cups of fresh peaches and tossing them with one tablespoon of granulated sugar, half a teaspoon of ground cinnamon, and one teaspoon of lemon juice. Allow to sit for about 10 minutes.

In a large mixing bowl, whisk together two cups of all-purpose flour, three-quarters of a cup of granulated sugar, one tablespoon of baking powder, and half a teaspoon of salt until well combined.

Create a well in the center of the dry mixture. Add one large egg, one cup of whole milk, half a cup of melted unsalted butter, and one teaspoon of vanilla extract. Stir until just combined.

Gently fold in the prepared peaches into the batter, using a spatula to avoid overworking the batter.

Preheat the oven to 350°F (175°C) and grease a 9x5 inch loaf pan or line with parchment paper.

Pour the batter into the prepared loaf pan and smooth the top. Bake for 55 to 65 minutes until golden brown and a toothpick inserted comes out with moist crumbs.

Allow the bread to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.