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Pull-Apart Apple Bread Recipe

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A soft, fluffy pull-apart apple bread filled with cinnamon-sugar apples and drizzled with sweet glaze. Perfect for breakfast, brunch, or a cozy fall treat.

Ingredients

Scale
  • For the Dough:
  • 2 3/4 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 2 1/4 teaspoons active dry yeast
  • 1/2 teaspoon salt
  • 1/2 cup whole milk
  • 1/4 cup unsalted butter
  • 1/4 cup water
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • For the Filling:
  • 2 cups apples, peeled and finely diced
  • 1/2 cup brown sugar
  • 2 teaspoons ground cinnamon
  • 2 tablespoons unsalted butter, melted
  • For the Glaze:
  • 1 cup powdered sugar
  • 2–3 tablespoons milk
  • 1/2 teaspoon vanilla extract

Instructions

  1. In a small saucepan, heat milk and butter until butter is melted. Remove from heat and stir in water and vanilla. Let cool to lukewarm.
  2. In a large bowl, whisk together 2 cups flour, sugar, yeast, and salt. Add milk mixture and eggs. Stir until combined, then add remaining flour to form a soft dough.
  3. Knead dough for about 5–7 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place until doubled, about 1 hour.
  4. In a small bowl, mix diced apples, brown sugar, and cinnamon.
  5. Punch down dough and roll out into a large rectangle. Brush with melted butter and sprinkle apple mixture evenly on top.
  6. Cut dough into strips, stack strips, then cut into squares. Stack squares upright in a greased loaf pan. Cover and let rise again for 30–45 minutes.
  7. Preheat oven to 350°F (175°C). Bake for 35–40 minutes, covering with foil if the top browns too quickly.
  8. Cool slightly, then whisk glaze ingredients and drizzle over warm bread. Serve pull-apart style.

Notes

  • Use firm apples like Granny Smith for best texture.
  • Best served warm but can be reheated.
  • Leftovers keep well wrapped at room temperature for up to 2 days.

Nutrition

Find it online: https://ukfinda.com/pull-apart-apple-bread-recipe/