In a medium bowl, mix together the melted butter, granulated sugar, brown sugar, and cinnamon. Stir until well combined.

Add the cake flour and stir until mixture is well combined. Set aside.

Preheat oven to 350°F.

In a medium bowl, combine the flour, salt, baking soda and baking powder. Stir until well combined; set aside.

In a large bowl, cream together the butter, sugar and brown sugar until light and fluffy (~3-4 minutes on medium speed).

Add the eggs one at a time, mixing well after each addition.

Add the milk and vanilla; stir until fully combined.

Add the flour mixture in several additions, mixing well after each addition.

Fold in the diced peaches.

Transfer batter into a greased 9” x 5” loaf pan.

Using your fingers, crumble the Crumb Topping into pieces about the size of blueberries. Sprinkle Crumb Topping evenly over the top of the batter, and press Crumb Topping gently into the batter.

Bake at 350°F for 50 minutes, or until a toothpick inserted into bread comes out clean. (Tip: Check the bread after about 35 minutes and tent the top with a piece of aluminum foil is it is getting too dark.)

Allow loaf to cool for 20 minutes; transfer loaf onto a wire rack to finish cooling.

In a small bowl, whisk together the powdered sugar and milk until smooth.

Once the bread has fully cooled, transfer the Glaze into a piping bag or a sandwich bag with one corner snipped off. Drizzle Glaze over the top of the bread.