Pull-Apart Apple Bread Recipe

Pull-Apart Apple Bread is a warm, sweet, and sticky loaf made of layers of soft dough filled with cinnamon-sugar apples. It’s designed to be pulled apart piece by piece, making it perfect for sharing at breakfast, brunch, or dessert time.

Why You’ll Love This Recipe

• Loaded with warm apple-cinnamon flavor
• Fun, interactive way to enjoy bread—no slicing needed
• Great for gatherings or family breakfasts
• Easy to customize with your favorite fruits or spices

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour
• Granulated sugar
• Instant yeast
• Salt
• Whole milk
• Unsalted butter
• Vanilla extract
• Eggs
• Firm apples (such as Granny Smith)
• Light brown sugar
• Ground cinnamon
• Powdered sugar
• Water or milk (for glaze)

directions

1. In a bowl, mix diced apples with brown sugar, cinnamon, and melted butter. Set aside.
2. In a large bowl, combine flour, sugar, yeast, and salt. Mix in warm milk, melted butter, vanilla, and eggs. Knead until smooth. Let rise for 1 hour.
3. Roll out the dough into a rectangle. Spread apple mixture on top. Cut into strips, then stack and slice into squares.
4. Layer the stacks upright in a greased loaf pan. Cover and let rise again for 30 to 60 minutes.
5. Preheat oven to 350°F (175°C). Bake for 45–55 minutes until golden and cooked through.
6. Let cool for 15–20 minutes, then drizzle with a glaze made of powdered sugar and milk or water.

Servings and timing

• Servings: 8
• Prep time: 30 minutes
• First rise: 1 hour
• Second rise: 30–60 minutes
• Bake time: 45–55 minutes
• Total time: About 2.5 hours

Variations

• Use honeycrisp or pink lady apples for different flavor profiles
• Add chopped nuts or raisins to the filling
• Swap glaze for a cream cheese frosting
• Use pre-made biscuit dough for a shortcut version

storage/reheating

• Store leftovers in an airtight container at room temperature for up to 2 days
• Refrigerate for up to 3 days; microwave slices for 15–20 seconds to reheat
• Freeze unglazed bread for up to 3 weeks; thaw and reheat before glazing

FAQs

What type of apples work best?

Granny Smith apples hold up well and provide a nice tart balance to the sweetness.

Can I use store-bought dough?

Yes, pre-made biscuit or roll dough works well if you’re short on time.

How do I know when the bread is done baking?

It should be golden brown on top and reach an internal temperature of about 200°F.

Can I make this bread ahead of time?

Yes, you can assemble the bread and refrigerate it overnight before baking.

What kind of glaze should I use?

A simple powdered sugar and milk glaze works best, but cream cheese glaze is also delicious.

Is this the same as monkey bread?

Not exactly—monkey bread is made with dough balls, while pull-apart bread uses stacked layers.

Can I add other fruits?

Yes, try adding pears or dried cranberries for variety.

Can I make it gluten-free?

Use a 1:1 gluten-free flour blend suitable for yeast doughs.

Why did my bread turn out soggy?

Too much apple filling or underbaking can make it soggy. Make sure to drain excess juice from the apples.

Can I freeze the baked bread?

Yes, freeze unglazed bread tightly wrapped. Thaw and reheat before glazing and serving.

Conclusion

Pull-Apart Apple Bread is the perfect cozy bake for sharing. Its cinnamon-spiced apple layers and sweet glaze make it irresistible for breakfast or dessert. Whether you’re baking it for a holiday or a lazy weekend, this recipe is sure to please.

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