Preheat your oven to 350°F (175°C) and lightly butter and flour a 9 x 5-inch loaf pan, tapping out excess flour.

In a large mixing bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg until evenly combined.

In a medium bowl, whisk 2 large eggs, 1/3 cup melted unsalted butter, 1/2 cup sour cream or Greek yogurt, 1 teaspoon vanilla extract, and 2 tablespoons peach juice or water until smooth.

Dice 1 and 1/2 cups fresh peaches into 1/2-inch pieces, removing any pit fragments. If using canned or frozen peaches, drain thoroughly.

Pour the wet ingredients into the dry ingredients and stir gently with a wooden spoon or spatula just until the flour is incorporated, avoiding overmixing.

Fold the diced peaches into the batter carefully to distribute them without crushing.

Transfer the batter to the prepared loaf pan, smoothing the top and tapping the pan on the counter to release air bubbles.

Bake for 55 to 60 minutes at 350°F (175°C), until a toothpick inserted in the center comes out with a few moist crumbs and the top is golden brown.

Let the bread cool in the pan for 10 minutes, then invert onto a wire rack and cool completely before slicing.