Apple Pull-Apart Bread
Pull-apart bread goes by many names, like monkey bread, bubble loaf, sticky bread, and a few more. But, whatever you call this bread, it’s so delicious! It is meant to be shareable, but once you ‘pull apart’😉 your own piece, it will be hard not to eat the entire loaf yourself!
What Kind of Apples is Best?
The first thing you will want to do for this recipe is peel, core, and dice your apples. I used Granny Smith apples for the recipe because they remain firm when baking. They won’t turn to mush and they tend to retain their shape when baked. A few other options you could try would be Honeycrisp apples, Braeburn, or Pink Lady apples.
What Kind of Pan Should I Use?
You may see a lot of pull-apart bread made in a bundt cake pan, but I made this Apple Pull-Apart Bread in a loaf pan. You can really use any pan you have on hand, just be sure to watch the bake time to make sure the center is completely cooked.
Rolling Out the Dough
After the dough has had time to rise to double its size, it’s time to roll it out. Gently deflate the dough and place it on a floured work surface. Roll the dough out to about a 12×20-inch rectangle. Spread the apple filling over the entire top of the dough, making sure to get it all the way to the edges.
Can I Make Apple Pull-Apart Bread 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.
Can I Freeze Apple Pull Apart Bread?
Yes! Prepare and bake the bread as instructed, but leave off the glaze. 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.
Apple Pull-Apart Bread
- 3 medium Granny Smith apples, peeled, cored, and diced
- 2 tablespoons butter, melted
- ½ cup (100 g) packed brown sugar
- 2 teaspoons ground cinnamon
- 3 cups (375 g) all-purpose flour
- ¼ cup (50 g) granulated sugar
- ½ teaspoon kosher salt
- 2¼ teaspoons instant yeast
- 4 tablespoons unsalted butter, melted
- ⅓ cup lukewarm milk
- ¼ cup lukewarm water
- 1 teaspoon vanilla extract
- 2 large eggs, room temperature
- 1 cup (125 g) confectioners' sugar
- 3-5 teaspoons water
- In a medium bowl, combine the apples, melted butter, brown sugar, and cinnamon. Stir to combine, set aside.
- 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 1/4 cup.
- Place the dough in a lightly greased bowl, cover, and allow to rest until doubled in size, about 1 hour.
- Grease a 12 x 4½-inch loaf pan. (You can also use an 8×5-inch pan or smaller; you will just need to equally divide the dough between the pans.)
- Gently deflate the dough and turn it out onto a lightly floured surface.
- Roll the dough into a 12 x 20-inch rectangle.
- Spread the apple filling over the entire top on the dough.
- Cut the dough crosswise into six 3½ x 12-inch strips.
- Stack the strips on top of one another.
- Cut the stack into six pieces, about 2-inches x 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. I sprinkled any pieces of apple that had fallen off over the top of the dough after I put it into the pan.
- Cover the pan and allow the loaf to rise for 30 to 60 minutes until it’s almost doubled in size. While the loaf is rising, preheat the oven to 350°F.
- Bake the loaf for 45 to 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 to 20 minutes before turning it out of the pan to cool completely.
- As the bread is cooling, make the glaze.
- Make the glaze by combining the confectioners' sugar and 3 teaspoons of water. Add more water, 1 teaspoon at a time, until a pourable consistency is reached. Pour the glaze over the cooled bread.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.