Green Apple Pull Apart Bread chipped pieces of apple between layers of slightly sweet cinnamon dough. Fun to make and worth all the effort.
By now, I think almost everyone knows about Pull Apart Bread on Pinterest. I don't think I have opened up my Pinterest and run through my follower's pins without someone pinning a recipe for pull apart bread in a loaf pan.
I decided I needed to find out what all the fuss was about, so I made my own spin on it, Green Apple Pull Apart Bread. I decided to follow with the ingredients I use in my Apple Cinnamon Rolls.
Now I clearly see why some people are saying you need to call the law when people make this. Ha! Ha! You have not lived until you make some of this amazing pull apart bread.
Hope you get to make some real soon.
Enjoy!
- 1 loaf frozen Rhodes White Bread, thawed out but still cool to the touch
- 3/4 cup butter, melted (divided)
- 2 cups sugar
- 1/4 cup cinnamon
- 2 green Granny Smith apples, peeled, cored and grated
- 1 cup powdered sugar
- 3 tablespoon half and half
- 1/2 teaspoon vanilla paste (or vanilla extract)
Preheat oven to 350 degrees F. In a bowl, mix sugar and cinnamon together and grated apple (see note); set aside. Butter a loaf pan. Any loaf pan will work (my loaf pan is a 9 x5); set aside.
On a well floured surface, roll thawed bread dough in a 12x16 inch rectangle.
Smear 1/2 cup melted butter evenly over prepared dough all the way to the edge of the dough.
Sprinkle cinnamon apple mixture evenly on top of the butter all the way to the edge of the dough.
There have been some comments on the difficulty to understand the instructions: I am going to rewrite them for better clarity.
1. Using a sharp knife or pizza cutter, cut 8 strips from the rectangle 2" wide starting at the long end, You will end up with about 8 strips 2" wide.
2. Using a spatula to lift dough strips if the dough is too sticky; take one strip and lay on top of another, and then another strip and lay on top of the two strips and another one on top of the three. Now you have 4 strips stacked all together. You do this two times. Now you have 2 stacks of 4 layers of strips = 8 individual layers. Don't try to stack too many at one time they will not cut evenly. Only stack 4 strips together at a time.
2. Using a spatula to lift dough strips if the dough is too sticky; take one strip and lay on top of another, and then another strip and lay on top of the two strips and another one on top of the three. Now you have 4 strips stacked all together. You do this two times. Now you have 2 stacks of 4 layers of strips = 8 individual layers. Don't try to stack too many at one time they will not cut evenly. Only stack 4 strips together at a time.
3. Remember the strips are 12 inches long and 2 inches wide. Now cut the layered (4 strips) into squares about 2 inches wide (my loaf pan is about 5 inches wide). They need to be smaller than the loaf pan to have room to rise. Now you will have 6 squares stacks of 4 layers (that are 2 inch squares) = 24 individual (2 inch) layers
Now to load or place them in the loaf pan follow from here:
1. Grease the loaf pan with butter.
2. Pick up a stack of 4 layers (2 inch squares) and lay them sideways in the loaf pan with the layers showing on top. Continue until all the stacks of 4 layers are in the loaf pan. You should see 24 layers across the top.
The dough will rise and expand (This is why they need to be smaller than the loaf pan). When I got all of the stacks in the loaf pan I had 24 layers across the pan, but if for some reason you have more layers than 24 do not try to cram a lot in the loaf pan and crowd the layers. This will cause them not to cook right if you have. 28 layers are the most you need to have in the loaf pan.
Now to load or place them in the loaf pan follow from here:
1. Grease the loaf pan with butter.
2. Pick up a stack of 4 layers (2 inch squares) and lay them sideways in the loaf pan with the layers showing on top. Continue until all the stacks of 4 layers are in the loaf pan. You should see 24 layers across the top.
The dough will rise and expand (This is why they need to be smaller than the loaf pan). When I got all of the stacks in the loaf pan I had 24 layers across the pan, but if for some reason you have more layers than 24 do not try to cram a lot in the loaf pan and crowd the layers. This will cause them not to cook right if you have. 28 layers are the most you need to have in the loaf pan.
Cover the loaf pan with a towel and let rise until almost doubled. Bake for 30-45 minutes or until golden brown or until the center dough is done. If dough begins to brown too much, place aluminum foil over the dough. Be sure and not take it out too soon. It will not come out of the pan successfully if the dough is not cooked all the way through.
Remove from oven and let cool 15 minutes on a cooling rack. While cooling prepare the glaze.
Mix in a bowl, using the reserved 1/4 cup melted butter, add powdered sugar, vanilla and half and half. Using a wire whisk, cream thoroughly.
After bread is cooled slightly, drizzle with glaze. Serve warm.
Note: You may substitute red apples for the green. If apples are juicy, strain in colander.
Note: You may substitute red apples for the green. If apples are juicy, strain in colander.
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This recipe first published August 2014. Updated September 2016.
