Preheat your oven to 350°F (175°C).
Grease and flour a 9×5-inch loaf pan, or line it with parchment paper for easy removal.
2. Mix Dry Ingredients
In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
3. Cream Butter and Sugar
In a large mixing bowl, beat the butter and sugar together until light and fluffy (about 2–3 minutes).
4. Add Eggs and Yogurt
Beat in the eggs one at a time, then stir in the Greek yogurt and vanilla until smooth.
5. Combine Wet and Dry
Gradually stir the dry mixture into the wet ingredients until just combined. Do not overmix.
6. Fold in Peaches and Pecans
Gently fold in the peaches and pecans using a spatula. Be careful not to crush the fruit.
7. Pour and Bake
Transfer the batter to the prepared pan. Smooth the top and sprinkle with turbinado sugar if desired.
Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool and Slice
Let the bread cool in the pan for 10 minutes, then remove and place on a wire rack to cool completely before slicing.
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