Preheat oven to 350 degrees F. In a medium bowl, combine flour, oats, baking powder, spices and salt, set aside. In a separate bowl, whisk until well combined, coarse sugar, brown sugar, Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract, butter, eggs, yogurt and peach puree. Using a wooden spoon, stir the flour mixture into the peach mixture, just until moistened. Fold in walnuts. Place mixture into 9 inches-by-5 inches loaf pan coated with nonstick spray. Before baking, sprinkle top with coarse sugar. Bake for 1 hour, or until a cake tester inserted into the center of the bread comes out clean.
Preheat oven to 180 degrees C. In a medium bowl, combine flour, oats, baking powder, spices and salt, set aside. In a separate bowl, whisk until well combined, coarse sugar, brown sugar, Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract, butter, eggs, yogurt and peach puree. Using a wooden spoon, stir the flour mixture into the peach mixture, just until moistened. Fold in walnuts. Place mixture into 23 cm-by-13 cm loaf pan coated with nonstick spray. Before baking, sprinkle top with coarse sugar. Bake for 1 hour, or until a cake tester inserted into the center of the bread comes out clean.