Preheat the oven to 180°C and line a 9×5” loaf tin with baking paper.
Beat together the butter and sugar using an electric whisk until light and fluffy – about 4 minutes. Beat in the vanilla extract. Add the eggs one at a time, waiting until each is well incorporated until adding the next.
Fold through the flour and bicarbonate of soda, stir through the chopped peaches then pour into the prepared baking tin.
Bake the oven for 1 hour, or until a skewer inserted comes out clean. Cool on a wire rack.
For the glaze, place the cream cheese, softened butter, vanilla extract and peach syrup into a large bowl. Sift in the icing sugar, then whisk together until the mixture is smooth and no lumps remain.
Pour over the cooled loaf, decorate with thyme if you like, then slice to serve.