Delicious Yellow Peach Crumb Bread Recipe: Homemade Soft Bread with Custard and Crumb Topping

Let me tell you about this amazing yellow peach crumb bread I baked last week—my first time making it, and wow, did it hit the spot! My son took one bite and said, “Mom, this has so much flavor but isn’t heavy at all. Everything’s just perfect.” Honestly, nothing makes me happier than seeing my family love what I cook. This bread is exactly that: rich, sweet, and full of that cozy, happy feeling.

What You’ll Need

First, let’s gather all the ingredients. I split them into three parts: the bread dough, the custard filling, and the crumb topping. Let’s dive in!

Bread Dough Ingredients

• 250g high-gluten flour
• 120g water
• 10g milk powder
• 40g egg liquid
• 2g salt
• 40g sugar
• 3g yeast
• 20g butter (softened)

Custard Filling Ingredients

• 90g milk
• 20g sugar
• 8g low-gluten flour
• 1 egg yolk
• 5g butter (softened)

Crumb Topping Ingredients

• 20g butter (cold, cut into small cubes)
• 20g low-gluten flour
• 15g powdered sugar
• 20g almond flour

Additional Ingredient

• Yellow peaches (fresh or canned, cut into small pieces, patted dry)

Step-by-Step Instructions

Okay, let’s get baking! I used my Donlim 1352 bread machine for the dough, which made things way easier. Here’s how it went:

1. Make the Bread Dough

First, throw all the dough ingredients (except the butter) into the bread machine bucket. Set it to knead for 10 minutes. When it’s done, let the dough rest for 5 minutes—this helps the gluten relax. Then add the softened butter and knead for another 15 minutes.

After kneading, check if you can pull a “glove membrane” (a thin, elastic film that doesn’t break easily). If yes, great! If not, maybe knead a little longer. But mine turned out perfect—yay!

Shape the dough into a smooth ball and put it back in the bread machine. Use the fermentation setting for 35 minutes (this is the first rise, or “first proofing”).

2. Make the Crumb Topping & Custard Filling (While Dough Rises)

While the dough is rising, let’s make the crumb topping and custard. Let’s start with the crumb topping—it’s super easy!

Crumb Topping Steps

Take the cold butter cubes, low-gluten flour, powdered sugar, and almond flour. Mix them all together with your hands until they form small crumbs. Don’t overmix—you want it to be crumbly, not a paste. Pop it in the fridge to chill while you make the custard.

Now for the custard filling. This is the creamy, sweet part that makes the bread extra special!

Custard Filling Steps

First, mix 10g of sugar with 45g of milk in a small pot. Heat it over low heat until it starts to bubble (don’t let it boil too much!). Then turn off the heat.

In a separate bowl, mix the remaining 10g of sugar with the egg yolk. Whisk until the sugar dissolves and the mixture turns pale yellow.

Add the low-gluten flour to the egg yolk mixture and stir until smooth. Then slowly pour in the remaining 45g of milk, stirring as you go.

Now, slowly pour the warm milk (from the pot) into the egg yolk mixture, stirring constantly. This prevents the egg from curdling.

Pour the mixture back into the pot and heat over low heat, stirring nonstop, until it thickens into a custard. Once it’s thick (like pudding), turn off the heat and add the softened butter. Stir until the butter melts and mixes in smoothly. Let it cool, then put it in a piping bag—this makes it easy to pipe onto the bread later.

3. Shape & Second Rise

After 35 minutes, the dough should have doubled in size (first rise done!). Take it out, punch down to release the air, and divide it into 5 equal pieces. Roll each piece into a smooth ball, cover with plastic wrap, and let them rest for 15 minutes (this is “bench rest”—it makes shaping easier).

Take one rested dough ball and roll it into a rectangle. Fold the top third down and the bottom third up (like folding a letter). Then place it in a loaf pan or on a baking sheet (I used a pan that fits 5 pieces). Repeat with the other dough balls.

Put the pan in a warm place for the second rise (I used my Donlim oven’s fermentation setting for 30 minutes). The dough should rise to about 3 times its original size—nice and puffy!

4. Assemble & Bake

Once the second rise is done, brush the top of the dough with egg liquid. Then pipe the custard filling in a diamond pattern (or any pattern you like) on top.

Place the yellow peach pieces in the center of each diamond. Then sprinkle the chilled crumb topping all over—don’t be shy, more crumbs mean more crunch!

Preheat your oven to 160°C (top heat) and 150°C (bottom heat). Bake for about 25 minutes. Keep an eye on it—if the top gets too dark, cover it with aluminum foil halfway through.

When it’s done, take it out of the oven. Let it cool for a few minutes before slicing—trust me, the smell will make you want to dig in right away, but waiting a bit makes it easier to cut!

Pro Tips for Success

• Pat the yellow peaches dry before using—this prevents the bread from getting soggy.
• If the custard gets too thick after cooling, warm it slightly (or add a tiny bit of milk) and stir until it’s pipeable.
• Every oven is different! Adjust the baking time/temperature if needed—my oven runs a bit hot, so I lowered the temperature.

Final Thoughts

This yellow peach crumb bread is a hit in my house! The soft, fluffy bread pairs perfectly with the creamy custard, sweet yellow peaches, and crunchy crumb topping. It’s not too sweet, so it’s great for breakfast, a snack, or even dessert. Give it a try—your family will love it too!