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1
Preheat oven to 350F; spray 4 mini loaf pans with a light spray of nonstick cooking spray (or use 1 9x5 loaf pan, if you wish, but you'll need to bake the one loaf longer, likely about 50 minutes) and set aside.
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2
Sift, through a sieve, the flour, baking powder, baking soda and salt into a mixing bowl; set aside.
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3
In another mixing bowl, blend together the brown sugar, ricotta, oil, eggs and vanilla; set aside.
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4
Open tin of peaches and drain very well; set aside 8 slices (which you will need to garnish top of loaves).
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5
Dice remaining peach slices to make one cup; if using fresh peaches, you will need one cup diced peaches (peel peaches first) plus the slices for garnish.
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6
If your diced peaches seem wet (they likely will), pat dry with paper towel.
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7
Add flour mixture to ricotta mixture all at once and stir just until flour is incorporated; do not overstir.
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8
Stir diced peaches into mixture.
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9
Divide mixture between the 4 mini loaf pans and smooth tops.
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10
Place two peach slices atop each, then sprinkle top of each with turbinado sugar, approximately 1/2 tsp per loaf pan.
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11
Bake in preheated oven for 35-40 minutes, until tops are golden brown and a tester inserted in centre of loaves comes out clean.
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12
Let cool in pans for 20 minutes, then remove loaves from pans and let cool completely on a rack.
