Adjust the oven rack to the middle position, pre-heat the oven to 350ºF (180ºC) and line a 9x5-inch (23x13cm) loaf pan with parchment/baking paper.

In a large bowl, mix together the sugar, melted butter, oil, yoghurt, eggs and vanilla until well combined.

In a separate bowl, whisk together the gluten free flour blend, baking powder, baking soda, xanthan gum and salt.

Add the dry ingredients and the chopped peaches to the wet ingredients, and use a rubber spatula or a wooden spoon to mix everything together into a fairly thick batter. Make sure that there are no flour clumps and that the peaches are evenly distributed throughout the batter.

In a bowl, mix together the cream cheese, sugar, egg and vanilla until well combined and smooth. Don't whisk or aerate the mixture, you don't want to incorporate too much air into it.

Spread about ⅓ of the peach bread batter on the bottom of the lined loaf pan, creating an even layer.

Spoon over half of the cheesecake filling, and spread it out into a fairly even layer.

Dollop on ⅓ of the batter, and carefully spread it out into an even layer so it completely covers the cheesecake filling.

Spoon over the remaining cheesecake filling and spread it out into an even layer.

Dollop on the remaining batter and spread it out, so that it covers the cheesecake filling as much as possible. Smooth out the top.

Cut cold butter (straight from the fridge) into very thin strips (about 1-2mm or less than ⅛ inch thin) and arrange them in a line on top of the batter, along the middle.

Bake at 350ºF (180ºC) for about 1 hour 5 minutes to 1 hour 15 minutes or until the peach bread is well risen, cracked down the centre, golden brown on top and an inserted toothpick or cake tester comes out without any cake batter on it.

Allow the peach bread to cool in the loaf pan for about 10-15 minutes, then transfer it out of the pan onto a wire rack to cool completely.