• Preheat oven to 350°F. Spray a 9×5-inch loaf pan with nonstick spray and line with parchment paper.
• In a large bowl, whisk together granulated sugar, brown sugar, milk, oil, egg, and vanilla until smooth.
• In a separate bowl, whisk together flour, baking powder, salt, and cinnamon.
• Add the dry ingredients to the wet ingredients and stir until just combined.
• Fold in the diced peaches.
• Pour the batter into the prepared loaf pan. Set aside.

Cobbler Crumble

• In a medium bowl combine flour, brown sugar, cinnamon, and salt.
• Add the cold cubed butter.
• Using a fork or your fingers, work the butter into the flour mixture until crumbs form that range from pea-sized to marble-sized. Some larger pieces are good.
• Place the crumble in the refrigerator for 10 minutes to keep the butter cold.
• Sprinkle crumble evenly over the batter. Lightly press it into the surface so it adheres during baking.
• Bake 60 to 70 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
• If the crumble begins browning too quickly, loosely tent with foil for the final 10 to 15 minutes of baking.
• Allow the bread to cool in the pan for 10 to 15 minutes, then transfer to a wire rack to cool completely.

Glaze

• In a small bowl, whisk together confectioners’ sugar and peach syrup (or milk) until smooth.
• Drizzle the glaze over the cooled bread.