Begin the recipe by preheating the oven to 350 degrees F. Grab a 9x5-inch loaf pan and line it with parchment paper or spray with cooking spray. Set aside.
In a small mixing bowl, whisk together the 2 cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt.
In a separate large mixing bowl, with a hand or stand mixer on medium speed, add the ⅓ cup butter and mix until creamy.
Add the ¾ cup granulated sugar and continue mixing until combined and fluffy. Adjust the mixer speed to low and slowly add in the 2 large eggs, ½ teaspoon vanilla extract, and ¼ cup buttermilk. Mix until combined.
Add the flour mixture into the egg mixture and continue mixing until combined, careful not to overmix. Turn off the mixture and use a rubber spatula or wooden spoon to fold in the 1 cup drained and diced cling peaches until incorporated evenly throughout the mixture. Pour into the prepared loaf pan and prepare the topping.
In a small bowl, add the 4 tablespoons butter, ½ cup brown sugar, and 1 teaspoon ground cinnamon. Using a fork, mash together the ingredients until combined. Evenly sprinkle the mixture on top of the bread mixture in the loaf pan.
Place into the oven to bake for 45 to 50 minutes, until a cake tester comes out with a few crumbs. Carefully remove from the oven and allow the bread to cool in the pan on a rack for about 10 minutes before removing it from the pan to cool completely. Slice, serve, and enjoy!