Use ripe peaches for best moisture and flavor, overripe peaches add natural sweetness., Mix the batter gently to avoid tough bread., Start checking doneness at 60 minutes using a toothpick test., Let bread cool in the pan before removing to keep slices moist., Canned peaches in juice (not syrup) or thawed frozen peaches can be used; drain well to reduce moisture., For gluten-free, swap all-purpose flour with 1:1 gluten-free blend containing xanthan gum or add xanthan gum separately., Dairy-free or vegan versions can use dairy-free yogurt, vegan butter, and egg replacers like flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg)., Add mix-ins like up to 1/2 cup chopped nuts (walnuts or pecans) or swap some peaches for berries while maintaining batter balance., Leftover bread stores up to 3 days at room temperature in airtight container or freezes up to 3 months wrapped tightly., Bake muffins at 350°F for 18-25 minutes, mini loaves for 35-45 minutes using toothpick to check doneness., Reheat slices in microwave for 10-20 seconds or toaster oven; serve with butter or cream cheese if desired.