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Preheat oven to 425ºF. Line a 9 by 5 pan with parchment paper and set aside.
To a large mixing bowl, whisk together the flour, brown sugar, baking powder and salt until combined.
Peel and chop the peaches about ½-inch in size. Pour the peaches on top of the flour mixture and lightly coat the peaches in the flour mixture until dispersed throughout.
To a liquid measuring cup add melted butter, milk, egg, sourdough discard, vanilla extract and almond extract. Whisk together until completely combined.
Pour the liquid mixture over the peach and flour mixture, then gently stir until a batter forms.
Make the crumb topping by mixing the softened butter, brown sugar, flour, and spices with a spoon or your fingers until crumbly. Set aside.
Pour the peach batter into the reserved parchment-lined baking pan. Sprinkle the crumb topping evenly over the peach bread.
Bake for 10 minutes at 425ºF. After 10 minutes, reduce the temperature to 350ºF and bake for another 45-55 minutes until a toothpick is inserted in the middle and comes out clean.
Let rest for 5 minutes in the pan and then pull out to cool on a cooling rack. Let the peach bread cool completely, then slice and enjoy!