Preheat oven to 350 degrees F. Line a 8 x 4 (or 9 x 5) inch loaf pan with a sheet of parchment paper and grease it well (preferably with extra virgin olive oil).

In a medium bowl combine coconut flour, spelt flour, baking powder and salt. Stir and set aside.

In a large mixing bowl, using an electric mixer beat eggs with honey and sugar for about 5 minutes, until the volume of the mixture doubles or triples.

Add olive oil and vanilla and beat until absorbed. Add milk and beat just for few seconds.

Using a rubber spatula gradually fold in the dry ingredients until completely absorbed.

At the end fold in also the peaches and the walnuts, until evenly distributed in the batter.

Transfer the batter to the prepared loaf pan. Bake about 45 minutes, or until a tester inserted in the centre of the loaf comes out clean and the top of the bread becomes golden brown.

Let cool for 10-15 minutes before serving it.

Keep leftovers in the fridge for 2-3 days.