Peach Pecan Quick Bread

Makes 2 (9.5 inch) loaves

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3 cups (375 grams) all-purpose flour
2½ cups (500 grams) granulated sugar
2 teaspoons (10 grams) baking powder
1½ teaspoons (4.5 grams) kosher salt
½ teaspoon (2.5 grams) baking soda
1½ cups (360 grams) whole buttermilk, room temperature
1 cup (224 grams) vegetable oil
3 large eggs (150 grams), room temperature
1 teaspoon (4 grams) vanilla extract
1½ cups (336 grams) puréed peeled fresh peaches (1 to 2 large peaches)
1 cup (113 grams) plus 2 tablespoons (14 grams) toasted chopped Schermer Pecans, divided
1 large fresh peach (225 grams), halved, pitted, and sliced ¼ inch thick (peeled if desired)

Preheat oven to 350° (170°C). Spray 2 (9x5-inch) loaf pans with cooking spray. Line pans with parchment paper, letting excess extend over all sides of pan.
In a large bowl, whisk together flour, sugar, baking powder, salt, and baking soda.
In a medium bowl, whisk together buttermilk, oil, eggs, and vanilla. Fold buttermilk mixture into flour mixture just until dry ingredients are moistened. Fold in puréed peaches and 1 cup (113 grams) pecans. Divide batter between prepared pans (about 3¾ cups or 1,006 grams each), spreading smooth.
Bake for 30 minutes. Place peach slices on top of batter, and sprinkle with remaining 2 tablespoons (14 grams) pecans. Bake until a wooden pick inserted in center comes out with a few moist crumbs, 45 minutes to 1 hour more, loosely covering with foil to prevent excess browning, if necessary. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks. Store in an airtight container for up to 3 days, or tightly wrap in plastic wrap, and freeze for up to 1 month.