Preheat the oven to 350 degrees Fahrenheit. Spray two 8x4-inch loaf pans with nonstick cooking spray.
Dice 1 cup of peaches (about ½ of 1 can of peaches) and set aside for now.
In a food processor or blender add the remaining 1 and ½ can of peaches, brown sugar, yogurt, eggs, vegetable oil, egg and vanilla and puree together until it forms a well-mixed, slightly thick liquid.
In a large mixing bowl, mix together the flour, baking powder, cinnamon, nutmeg and salt.
Add the wet ingredient mixture to the dry ingredients and mix just until moist. Do not overmix.
Fold in the diced peaches and chopped pecans.
Spoon the batter into the prepared pans.
To make the cinnamon sugar topping, mix together the sugar and cinnamon until combined. Sprinkle evenly on top of the batter.
Bake for 45-55 minutes or until a tester comes out clean. Take the bread out of the oven and let cool for 10 minutes.
Remove bread from the loaf pans and transfer to a wire cooling rack to finish cooling.
The calories shown are based on each loaf cake being cut into 10 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**