Peach Bread

Preheat oven to 350° F, and generously butter and flour a 9 X 5 loaf pan. Place a rectangular piece of parchment into the pan, so that you can easily lift it out after baking. This will also allow the crumb topping to remain somewhat intact.
In a mixing bowl, cream butter and sugar until light and fluffy for about 3 minutes. Scrape down the sides of the bowl. Add the egg and vanilla and mix completely.
In a small bowl, whisk together the flour, baking powder, cinnamon, baking soda, and salt.
Alternately add the flour mixture and sour cream to the creamed butter, beginning and ending with the flour. Mix the final bit of flour in until just combined.
Fold peaches into batter, and pour into the prepared pan.

In a medium bowl, whisk together the sugar, flour, cinnamon and nutmeg. Using a pastry cutter or two knives, add the butter and mix until it resembles coarse meal. Sprinkle over the top of the bread.
Bake for 55 - 65 minutes or until a cake tester inserted into the middle comes out clean. If the top of the bread is browning too quickly, lightly cover it with a tent of aluminum foil.
Cool bread in pan for 20 minutes. Carefully run a butter knife around the edges of the bread to loosen before lifting it out with the parchment. Allow bread to cool completely on a wire rack. Bread will slice better if the completely cooled loaf has been wrapped in aluminum foil or plastic overnight.