Preheat your oven to 350°F (175°C). Grease a 9×5 loaf pan with cooking spray or butter.

In a large mixing bowl, whisk together the sugar and milk until fully dissolved. Gradually add canola oil and eggs, mixing until smooth.

In a separate bowl, sift together flour, salt, and baking powder. Fold the dry mixture into the wet ingredients until just combined.

Gently fold in the diced peach and pecans with a spatula.

Transfer the batter into the prepared loaf pan and smooth the top with a spatula.

Bake for 50-60 minutes until golden brown. Check for doneness with a toothpick.

Let the bread cool in the pan for 20 minutes before transferring to a wire rack to cool completely.