Apple Butter Pull-Apart Bread is an ooey-gooey homemade bread made with homemade apple butter spread and topped with a sweet caramel glaze. For a pull-apart bread with fresh apples, be sure to try my Apple Pull-Apart Bread.

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Apple Butter Pull-Apart Bread

The apple flavor in this bread comes from the apple butter. There are no apples in this recipe. And, it’s a pull-apart bread, but made in a loaf pan as opposed to a bundt pan. Either way you cut it, I mean ‘pull it’, this bread is a soft and flavorful bread with a caramel glaze that you will want to be sure to get in each bite.

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Apple Butter Pull-Apart Bread Ingredients

Apple Butter: You can use either storebought or homemade apple butter in this recipe.

Butter: I used unsalted butter in both the dough and the glaze for this recipe.

Sugars: I used granulated sugar in the dough, and light brown sugar in the glaze. I really love the flavor the brown sugar adds to the glaze in this recipe.

Can I Make This Without Glaze?

Absolutely! I loved the caramel flavor and extra sweetness that the glaze added to this apple butter bread. However, if you prefer to leave it out that is completely up to you!

Can I Make This Ahead of Time?

Yes! You can make this the night before. Well, some of it! Right after you make the dough you can place it in the fridge overnight. Just remove it and allow it to come to room temperature in the morning, then continue the recipe as directed.

How to Freeze

Bake the bread according to the recipe below, but do not add the icing on top. Let the loaf cool completely in the pan, then wrap it tightly in aluminum foil. (Do not use plastic wrap here; it could trap in condensation and make the loaf soggy.) Place the loaf in a freezer bag or storage container and freeze for 2-3 weeks. Be sure to label and date the packaging.

5 from 3 votes

Apple Butter Pull-Apart Bread

Prep Time 15 minutes
Cook Time 55 minutes
Rising Time 2 hours
Total Time 3 hours 10 minutes
Apple Butter Pull-Apart Bread is an ooey-gooey homemade bread made with apple butter spread and topped with a sweet caramel glaze.



  • 3 cups (375 g) all-purpose flour
  • ¼ cup (50 g) granulated sugar
  • ½ teaspoon kosher salt
  • teaspoons (1 packet) instant yeast
  • ¼ cup (½ stick / 57 g) unsalted butter, melted
  • cup (82 g) whole milk, warm (about 105-115°F)
  • ¼ cup (62.5 g) water, warm (about 105-115°F)
  • 1 teaspoon vanilla extract
  • 2 large eggs, room temperature
  • ½ cup (120 g) apple butter


  • ½ cup (1 stick / 113 g) unsalted butter
  • 2 teaspoons heavy cream
  • ½ cup light brown sugar, packed
  • 1 teaspoon vanilla extract



  • In the bowl of a stand mixer with the dough hook attachment, mix together the flour, sugar, salt, and yeast.
  • With the mixer on low, slowly add butter, milk, water, vanilla, and then eggs. Turn the mixer on medium-low and knead until the dough is soft and smooth (about 2 minutes). If it seems too dry add a little water, if it seems too sticky add just a little flour, up to a ¼ cup.
  • Place the dough in a lightly greased bowl, cover, and allow to rest until doubled in size, about 1 hour.
  • Grease an 8×5-inch loaf pan.
  • Gently deflate the dough and turn it out onto a lightly floured surface.
  • Roll the dough into a 12×20-inch rectangle.
  • Spread the apple butter over the entire top of the dough.
  • Cut the dough crosswise into six 3½x12-inch strips.
  • Stack the strips on top of one another.
  • Cut the stack into six pieces, about 2×3½-inches each.
  • Turn the pieces on edge, and place them in the loaf pan one in front of the other from one end of the pan to the other, squeezing them in tight.
  • Cover the pan and allow the loaf to rise for 30-60 minutes, or until it's almost doubled in size. While the loaf is rising, preheat the oven to 350°F.
  • Bake the loaf for 45-55 minutes in the center of the oven, tenting it with foil after 30 minutes. Remove the loaf from the oven, and transfer it to a rack to cool for 15-20 minutes before turning it out of the pan to cool completely. (The bread is done when the internal temperature is 190°F.)
  • As the bread is cooling, make the glaze.


  • Heat the butter, heavy cream, and brown sugar in a small saucepan over medium heat.
  • Bring to a boil, stirring to dissolve the sugar, then remove from the heat.
  • Add in vanilla and stir until combined. Let sit 5-10 minutes to thicken.
  • Drizzle over the warm bread.

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. Made it last night – delicious! I usually skip glazes, but for this recipe it isn’t too sweet at all. I added a tablespoon of apple pie spice to the dough to amp up the flavor.

  2. My mom once told somebody they didn’t know beans from apple butter. I am so glad we know the difference! Haha
    Thanks for another delicious recipe!

  3. Hi Amanda!
    I took down your recipe for the
    Apple butter pull apart bread. I know it is delicious and I want to make it as well as some of your other recipes. All so wonderful I’m
    sure and perfect for any occasion as well as “just every day”
    Thank you so much Amanda.

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