Preheat the oven to 325°F convection or 350°F regular. Spray a loaf pan (9 x 5 inches) with nonstick cooking spray.

Peel and pit the peaches. Peel peaches using one of three methods. For overripe peaches, it is best to peel by pulling the skin off with a paring knife. For perfectly ripe peaches, slice an “x” in the bottom of each peach and drop it in boiling water for 30 seconds. Pull out with a slotted spoon or spider and place in ice water. Use a paring knife to remove skin, starting at the “x”. The last way to peel peaches is with a fruit peeler. This is best for medium-firm peaches. For more detailed instructions, watch my YouTube video How to peel a peach 3 ways!

Using a hand-held immersion blender or in a blender or food processor, pulse the peaches so that you have some small and medium pieces.

In a medium bowl, whisk together flour, cinnamon, soda, and salt. Set aside.

In a large bowl, whisk eggs until smooth and there are no visible whites.

Add sugar and whisk until smooth and incorporated.

Slowly whisk the oil to emulsify it into the egg mixture. Continue until all the oil has been incorporated and none is visible.

Whisk or fold in the dry ingredients into the wet ingredients until just incorporated. Then fold in the peaches. Scoop or pour into the prepared cake dish and level out with a small offset spatula.

Bake in the preheated oven until a cake tester inserted in the center comes out clean or with only a few clinging crumbs. This will take about an hour, but I will start checking around 45 minutes in.

Allow to cool 10 minutes in the tins and then remove to cool completely on a wire rack.

In a medium bowl, whisk together all ingredients until smooth. If the powdered sugar is particularly lumpy, sift it. Cover the surface directly with plastic wrap until ready to use.

Glaze your loaf cake once cooled, and enjoy!