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5 from 6 votes

Apple Pull-Apart Bread

Apple Pull-Apart Bread is an ooey-gooey homemade bread that is filled with spiced apples and topped with a sweet glaze.
Prep Time30 minutes
Cook Time55 minutes
cool20 minutes
Total Time1 hour 45 minutes
Course: Breakfast
Cuisine: American
Keyword: Apple Pull-Apart Bread, Zucchini Pull-Apart Bread
Servings: 8 servings
Calories: 439kcal
Author: Amanda Rettke--iambaker.net



  • 3 medium Granny Smith apples, peeled, cored, and diced
  • ½ cup (100 g) light brown sugar, packed
  • 2 tablespoons unsalted butter, melted
  • 2 teaspoons ground cinnamon


  • 3 cups (375 g) all-purpose flour
  • ¼ cup (50 g) granulated sugar
  • ½ teaspoon kosher salt
  • teaspoons instant yeast
  • ¼ cup (½ stick / 57 g) unsalted butter, melted
  • cup (82 g) whole milk, warmed (about 110°F)
  • ¼ cup (62.5 g) water, warmed (about 110°F)
  • 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, brown sugar, melted butter, and cinnamon. Stir to combine, set aside.


  • In the bowl of a stand mixer with the dough hook attachment, mix together the flour, sugar, yeast, and salt.
  • With the mixer on low, slowly add butter, milk, water, eggs, and vanilla. 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.
  • Spray a 12 x 4½-inch loaf pan with nonstick cooking spray. (You can also use two 8x5-inch pan or smaller; you will just need to equally divide the dough between the pans.)
  • Punch down the dough and turn it out onto a lightly floured surface.
  • Roll the dough into a 12x20-inch rectangle.
  • Spread the apple filling over the entire top on the dough.
  • Cut the dough crosswise into 6, 3½x12-inch strips.
  • Stack the strips on top of one another.
  • Cut the stack into 6 pieces, about 2x3½-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 30-60 minutes, or until almost doubled in size. While the loaf is rising, preheat the oven to 350°F.
  • Bake 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.
  • While the bread is cooling, prepare the glaze.


  • Make the glaze by whisking together the confectioners' sugar and 3 teaspoons of water. Add more water, 1 teaspoon at a time, until a pourable consistency is reached. Drizzle the glaze over the cooled bread.



Calories: 439kcal