Peach Cobbler Bread

2 (15 ounce) cans sliced peaches, drained
4 ounces (1 stick) butter, melted and cooled
3 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
Cinnamon-sugar, for topping

Heat oven to 350 degrees F. Grease and flour a 9 x 5 x 3-inch loaf pan.

Save 10 to 12 of the peach slices from the drained peaches and set aside for garnish. Process the remaining slices until almost pureed. You should have about 1 cup or just slightly more.

In a large mixing bowl, beat the processed peaches with the melted butter, eggs, and vanilla until well blended.

Combine flour, sugar, baking powder, baking soda, salt and the 1 teaspoon of cinnamon. Add the flour mixture to the first mixture, mixing until blended.

Pour the batter into the prepared loaf pan. Slice each peach slice lengthwise into two thinner slices and arrange them, overlapping, on the top of the batter. Sprinkle with a little cinnamon sugar and bake for about 55 to 60 minutes, or until a wooden pick inserted in center comes out clean. Cool in pan on rack for about 15 minutes. Remove from the pan to cool completely.