Preheat your oven to 350°F (175°C). Prepare two 8x4 inch loaf pans by greasing them or lining them with parchment paper.

Chop your ripe peaches into small pieces (about 1 cup). Toast 1/2 cup of pecans in a dry skillet over medium heat for about 5 minutes.

In a large mixing bowl, cream together 1/2 cup softened unsalted butter and 1 cup granulated sugar until light and fluffy.

Add 2 large eggs, one at a time, mixing well after each addition until the batter is smooth.

In a separate bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of ground cinnamon, and 1/4 teaspoon of salt. Gradually add to the wet mixture.

Fold in the diced peaches and toasted pecans gently into the batter.

Divide the batter between the prepared loaf pans and bake for 50-60 minutes until a toothpick comes out clean.

Allow the loaves to cool in the pans for about 10 minutes, then transfer to a wire rack to cool completely.