Preheat the oven to 350 degrees. Spray a loaf pan with cooking spray and then set aside.

Prepare the peaches. Wash and dry the peaches, peel the peeling off, then slice the peaches into thin slices.

In a medium-size mixing bowl, add the egg, cane sugar, and avocado oil. Stir together until nice and creamy. Add the dairy-free milk and stir.

Add the cassava flour, gluten-free flour blend, and baking soda. Stir until a thick dough forms.

Add the sliced peaches and fold into the dough. Transfer into the prepared loaf pan, smoothing the top of the bread with the back of the spoon. Bake for 50-55 minutes or until a toothpick inserted into the center comes out clean.

Remove from the oven and cool completely.

Sift the powdered sugar into a medium-size mixing bowl. Squeeze a fresh peach for about 1-2 tablespoons worth of peach juice. Stir together.

If the glaze is too thick, add more peach juice. If the glaze is too thin, add more powdered sugar.

Once the peach bread is completely cooled, drizzle the glaze on top. Cut into 1" - 1 1/2" thick slices and serve.