In a medium bowl, dice the fresh peaches and combine them with 1 tablespoon of peach schnapps, gently stirring to coat the fruit. Set this mixture aside.

Preheat your oven to 300°F (150°C).

Butter two 9x5 inch bread pans and sprinkle a thin layer of granulated sugar over the butter.

In a large mixing bowl, cream together 1 cup of softened unsalted butter and 2 cups of granulated sugar until light and fluffy.

Beat in the 4 large eggs one by one, ensuring fully incorporated.

Mix in 1 tablespoon of peach schnapps, 1 teaspoon of vanilla extract, and 1/2 teaspoon of almond extract.

Whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of salt, 1 teaspoon of cinnamon, and 1/2 teaspoon of nutmeg in a separate bowl.

Coat the diced peaches in 1/4 cup of the flour mixture.

Gradually mix the dry ingredients into the wet ingredients and fold in the peach mixture.

Spread the batter into the prepared pans and bake for 60-70 minutes, or until a toothpick comes out clean.

Let the pans cool for about 10 minutes before transferring to a wire rack.

Slice and serve with brown sugar caramel sauce and whipped cream if desired.