Peach & Almond Bread

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2 cups all-purpose flour (see Notes)

3/4 cup sugar

3/4 teaspoon baking soda

1 teaspoon kosher salt

4 ripe peaches (about 1 1/4 to 1 1/2 pounds)

6 tablespoons unsalted butter, melted then cooled

2 large eggs, at room temperature

1/4 cup sour cream (regular or low-fat)

1 teaspoon vanilla extract

1/3 cup chopped dried peach or nectarine (see Note)

2 ounces toasted almonds (slivered, blanched or Marcona) or cashews, coarsely chopped to make about 1/2 cup (optional)

-- Whipped cream or creme fraiche lightened with cream (optional garnish)

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