Preheat the oven to 350°F and grease and flour a 9×5-inch loaf pan.
In a large bowl, whisk together the flour, baking powder, sugar, and salt.
Whisk the eggs until light and slightly foamy, then whisk in the oil, buttermilk, and almond extract.
Fold the wet ingredients into the dry ingredients until almost combined, then gently fold in the peaches without overmixing.
Pour the batter into the prepared loaf pan and spread evenly.
Bake for 45 to 50 minutes until a toothpick inserted in the center comes out with dry crumbs.
Cool the bread in the pan for 15 minutes before transferring to a wire rack.
For the white chocolate glaze, heat the heavy cream until warm and pour over the candy melts. Whisk until smooth.
For the peach glaze, whisk together pureed peaches, almond extract, and powdered sugar. Add cream or milk as needed for consistency.
Let the bread cool completely before adding glaze and slicing.
