Preheat the oven to 350 degrees.
Line a standard sized loaf pan (9" x 5") with parchment paper or spray liberally with nonstick cooking spray. Set aside.
Next, you will create a peach puree. You will need 1 cup of peach puree for this recipe. Depending on the size of the peaches, you will likely need 1-2 medium sized peaches for this. Peaches should be ripe. Wash the peaches well. Split in half and remove and discard the pit. Place the peaches (skin on) into a blender and puree until completely smooth. Reserve 1 tablespoon of the puree to a small bowl. Cover the bowl and store it in the refrigerator. This will be used to create a peach drizzle later. Place the remaining puree into the bowl of a stand mixer fitted with a paddle attachment.
Melt the butter over low heat or in the microwave. Allow to cool.
Add the eggs, sugar, and cinnamon into the puree. Mix until smooth.
Add in the cooled butter and mix until smooth.
Add in the gluten free flour and baking powder. Mix until combined and smooth.
In a small bowl mix together 2 tablespoons of granulated sugar, 1 teaspoon of cinnamon, and 1 teaspoon of ground ginger. Set aside.
Wash 1-2 fresh peaches. You will need 1 & 1/2 cups of diced peaches. The number of peaches needed to yield this amount will vary depending upon size. Place the diced peaches onto a clean dish cloth. Fold the cloth over the top of the peaches also. Very gently press down to absorb moisture. Allow to sit for 2-3 minutes.
Remove the diced peaches from the dish cloth and place into a small bowl. Stir in one teaspoon of gluten free flour to coat.
Spread 1/3 of the batter into the bottom of the prepared loaf pan. Sprinkle 1 tablespoon of the spiced granulated sugar over the surface. Scatter half of the diced peaches over the surface.
Repeat by spreading another 1/3 of the batter over the top (I find it best to drop the batter in by the spoonfuls to allow the first layer to stay intact). Scatter with 1 tablespoon of the sugar mixture and the remaining diced peaches. Place the last of the batter over the top. Sprinkle the remaining spiced sugar over the top.
Bake for 50-55 minutes until golden brown and a cake tester inserted into the middle of the cake comes out clean.
Allow the cake to sit in the pan for 30 minutes.
Transfer the cake to a cooling rack and allow to cool completely for at least 2 hours. I prefer to allow the bread to cool, then wrap it in plastic wrap and pace it in the fridge to completely chill.
In a small bowl stir together the reserved 1 tablespoon of peach puree and 1/3 cup sifted powdered sugar until smooth. Drizzle or brush the glaze over the top of the quick bread before serving.