Pull-Apart Apple Bread Recipe
This Apple Bread Recipe is filled with all the cozy Autumn flavors. The soft pull-apart bread has a butter spread, apples, cinnamon, and an amazing glaze. If you love the warm rich taste of Baked Apples, this apple bread is sure to become a new favorite.
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Hey, hey! Valentina with Valentina’s Corner sharing a wonderful homemade Apple Bread Recipe.
Apple Bread Recipe
Pull-apart apple bread is everything you can ask for in a sweet bread recipe. A soft and fluffy bread loaf that’s rolled out like cinnamon buns and topped with a generous portion of a vanilla butter spread, chunks or grated fresh apple and finished off with cinnamon sugar. The dough is cut and stacked like a pull-apart bread and topped with the best glaze.
Your house is going to smell wonderful as the aromas of the apple bread fill the home. This smells just like Homemade Apple Pie!
The Best Apples for Apple Bread?
Most crisp-tart apples will work in this recipe. Granny Smith apples are our favorite for baking. Gala and Golden Delicious are also great choices. Avoid apples that soften easily, like McIntosh apples or Red Delicious.
Tips for How to Make Apple Bread:
- Be sure the flour is measured out correctly.
- The milk should be warm for the yeast to activate and become foamy. Milk should be just warm to the touch.
- The dough should feel soft and not stick to your hands or mixing bowl. If your dough sticks to the bowl, add a few more tablespoons of flour, mixing well after the added flour.
- Mix the dough using a Kitchen Aid mixer with a dough hook or by hand.
- Butter MUST be room temp for easy spreading.
- When stacking the bread, stack loosely (it doesn’t have to look pretty)! The dough will rise again and fill in the extra space.
- Glaze Tip: For a glaze that penetrates into the bread, add glaze while the loaf is still warm. For a thicker glaze that will spread, add glaze once the loaf is completely cool.
How to Form Pull-Apart Bread:
Once the dough is made, forming the apple bread is as simple as making Cinnamon Rolls.
- Roll out dough into a rectangle
- Generously spread the vanilla butter over the dough
- Add the apples (cubed or grated) over the butter and sprinkle with the cinnamon sugar
- Cut dough into 5 long uniform strips
- Cut the strips into equal squares for easy stacking
- Stack dough and transfer to pan and bake bread
2 Ways to Layer Pull-Apart Bread:
- When adding the stacked dough to the pan, for a pull-apart bread loaf, stack the bread loosely in a single layer.
- For a bread loaf that you will cut into slices, stack the pieces unevenly and intertwined so you can cut the bread with a knife and it won’t fall apart.
The Best Pan for Apple Bread:
Your bread pans should be at least a 1 lb pan with dimensions of 9″x5″ and deep so the dough doesn’t overflow.
More Sweet Bread Recipes:
There’s nothing like pulling a warm sweet bread from the oven on a cool morning. The aroma of sweet bread recipes will fill your kitchen better than any scented candle.
- Classic Pumpkin Bread – A favorite during the fall season
- Chocolate Chip Banana Bread – with melty morsels of chocolate
- Twisted Sweet Bread – with raspberry jam cream cheese filling
- Banana Bread – A classic that is moist and loaded
- Lemon Blueberry Loaf– So much flavor
What is your favorite way to enjoy apples? Let me know in a comment below! We are always looking for new ways to incorporate apples into recipes. 🙂
Pull-Apart Apple Bread Recipe
Ingredients
Bread Dough Ingredients:
- 3 ½ cups all-purpose flour, sifted
- 3/4 cup whole milk
- 1/4 cup water
- 5 Tbsp unsalted butter, cubed
- 1/4 cup granulated sugar
- 2 large eggs
- 1 Tbsp active dry yeast
Apple Filling Ingredients:
- 8 Tbsp unsalted butter, 1/2 cup
- ½ tsp vanilla extract
- 4 cups apples, peeled and grated
- 2 tsp cinnamon
- 1/3 cup granulated sugar
Glaze Ingredients:
- 3 Tbsp unsalted butter, cubed
- 1/4 cup brown sugar, lightly packed
- ¼ tsp vanilla extract
- 2 Tbsp heavy whipping cream
- 1/3 cup powdered sugar
Instructions
To Make the Apple Bread:
- Cover two bread pans with parchment paper, butter sides or spray with baking spray. Preheat oven to 350°F at step 6. In a small saucepan, add butter, milk, water and sugar. Stirring frequently, cook until milk becomes warm and butter melts. (If milk gets too hot, let it cool until just warm to the touch.)
- Sprinkle yeast over the warm milk and stir. Cover the bowl and allow yeast to activate and become foamy, about 5 minutes. Stir in 2 beaten eggs.
- Add flour to a large mixing bowl, form a well in the center, and add the warm milk mixture. Fold until the flour until the dough is soft, pliable and no longer sticks to your hands or the bowl. (Tip: Add additional flour 1 Tbsp at a time as needed until dough no longer sticks to the bowl.) Cover the dough with plastic wrap and let rise 1 hour at room temperature.
- Transfer dough to a generously floured work surface. Lightly sprinkle top with flour and use a rolling pin to roll it into an 18”x20” rectangle.
- In a small bowl, use a fork to combine butter and vanilla. Spread the butter evenly over the rolled dough. Spread grated or diced apples evenly over the top. Combine the cinnamon and sugar, sprinkle evenly over the dough.
- Cut the dough into 5 long uniform strips. Cut the strips into squares. Stack dough and transfer to bread pans dividing dough between the two pans, loosely stacking the squares on their sides. Cover pans with a towel or plastic wrap, rise 30 minutes. Bake uncovered at 350˚F for 25-30 minutes until bread is golden in color. Allow bread to cool completely before applying glaze.
How to Make the Sweet Bread Glaze:
- In a saucepan, on med/high heat, combine butter, sugar and vanilla. Bring to a light boil. Add heavy whipping cream, stir to combine and remove from heat. Set aside to cool.
- Once the glaze is cooled, add the powdered sugar. Set glaze aside to thicken then drizzle or spread over the cooled apple bread.
Notes
Nutrition Per Serving
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Valentina Ablaev
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Thanks for your beautiful and easy recipes… You’re Amazing.
You’re welcome! I’m so happy you’re enjoying my recipes, Estelita!
Hi Natasha, is it ok to use instant yeast? How much should be added? Thanks.
Hi Donna! I haven’t experimented with instant yeast in this recipe therefore, it’s difficult to make that recommendation but if you test it out, please let us know how you liked it. Enjoy!
I made this recipe. It was difficult and not as “pretty” as it could be. I think the dough was a little chewy. I thought it appeared undercooked. I baked it for 30 minutes at 350. Tasted ok. What did I do wrong?
Hi Sharon, a couple of things that can make the dough tough are – adding too much flour. See our post on how to measure ingredients. Also, overloading with apple or over or under proofing can cause the dough to be tough.
Really delicious!!! Some others noted having to bake 35 to 40 minutes, they are correct. I had to pull mine at 35 because I was in a hurry, it was slightly under. Other than that, I did not need any modifications. Apple flavor was delicious and plentiful.
I loved this recipe. I did lay out my grated apples on a towel because there would be too much moisture and I will add the 1/2 tsp of salt the next time but other than that it was perfect.
Glad you love this recipe, Leisa and sounds good! Feel free to make some changes next time according to your personal preference.
I cut the ingredients in half and made just one loaf. No modifications or substitutions. This apple bread is fantastic! Great texture and perfect amount of sweetness. It took 45 minutes to bake.
Thank you for sharing, Jason! So glad you loved this apple bread. 🙂
Love this recipe! I used 2% milk, had to add a bit more to be able to work with the dough! NO extra flour! Other than that I followed the recipe! Baked for 35-40 min, PERFECT! Thank you Natasha!
So glad you loved it! Thank you for the review.
Natasha, this recipe really doesn’t work as written. I usually follow a recipe exactly on the first try. The bread just doesn’t get done in 30 min at 350deg. It has a “biscuity” texture instead of bread-like. Also, I agree with other comments about the flavor being “flat.” All the ingredients sound good, the end result is not that good. Please work your magic and modify this recipe to make it worthwhile.
Hi Tulsi, I’m sorry to hear it didn’t work well for you. Did you change anything or make any substitutions? I’m not sure why it would be biscuit-like unless maybe a fresh leavening was needed? Sometimes expired leavening can cause issues like that.
I agree. It was bland. One thing is there should be salt in the mixture for the warm milk/yeast. I bake sweet rolls all the time and you always need some salt in the base dough. Also needs longer to cook. Too much work for a poor outcome.
Like the recipe states continue adding flour until it doesn’t stick to bowl and I needed to add 3 more TBSP. Other than that the recipe was spot on. My husband actually really liked it because he doesn’t like super sweet desserts. If you do like super sweet than double cinnamon sugar. My dough rose perfectly. I followed the recipe to a T except didn’t have enough apples so I had about 2.5 cups. On one of the pans I added pecans and that was good.
Thank you so much for sharing your great review with us, Evelina! I’m so glad you enjoyed it!
I followed reciepe on the dough but my dough never raised. yeast was just bought expires in 22. dough was nice and soft not sticky at all. just chucked it. will start all over tomarrow. was so disapointed.
Hi Laurie, I wonder if maybe you used the liquid that was too hot or proofed in an oven that was too hot (which would deactivate the yeast) or tried proofing where it’s too cold which would hinder yeast
This was so good.. I thin sliced my apples and coated them with a little lemon and white sugar.. also used brown sugar, chopped walnuts with a pinch of salt on the bread.. I put the whole recipe in a deep lasagna pan. Used vanilla bean in the the glaze. Turned out really well.. almost like apple turnovers. Would have posted a pic but not much left lol 😂
I made this as written and it is seriously missing salt. Has potential but the lack so salt makes it very bland. May try again with the 1/2 tsp people recommend in the comments. Wish I had read those first….and probably also more cinnamon and sugar.
Terrible recipe, as written; guaranteed to fail without tweaks on your part. Here’s why. Right off the bat, the flour amount is wrong. I had to add another cup of flour to get a workable dough. It looks like batter with the amount of flour called for. Second, the dough as written is bland and tasteless, like white Wonder bread. Add at least one teaspoon of vanilla and half teaspoon of at to get some flavor. Third, and it sounds bad to butter snobs, but substitute an equal amount of margarine for the butter in the filling. Why? The butter melts into the dough whereas the margarine does not. It blends with the cinnamon and sugar to create a gooey filling, like a Cinnabon. It gives the grated apple something to hold on to so it doesn’t fall off the bread. Double the cinnamon and sugar and add some ground cloves and nutmeg to add some depth to the flavor. Lastly, like someone else mentioned, squeeze the grated apple to get the juice out. Otherwise, like an apple pie, you’ll end up with a lot of juice in the bottom of the pan and in the dough.
Super involved recipe this very disappointed when after 3 minutes of baking mine must not have been fine in the middle (difficult to tell due to texture) and it fell while cooling.
Saved the outside and frosting was fabulous…but bread not as good tasting the next day. Needs to be eaten warm.
Hi Natasha, can I use wheat flour to make this instead of all purpose flour? Thanks!
Hi, I haven’t tested this with wheat flour to advise.
Isn’t all-purpose flour wheat flour?
It’s not the same but in most cases, you may substitute whole wheat for all-purpose flour without issue.
I struggled with this bread, the dough was incredibly sticky! no matter how much flour I added, after a short while it was sticking to the counter again. I ended up rolling the stripes instead of cutting them into squares and the bread ended up looking really nice too this way.
I added twice as much cinnamon and next time will add twice as much sugar – since the bread was a bit tasteless. Just like others I had to bake it for longer than the recommended 25-30; it was 40 in my oven (but I have a fan one so lowered temp to 160 C). Also – how do you incorporate butter with vanilla extract? it didn’t want to mix together.
Overall a nice bread, I will definitely make it again, just will try to get a bit more flavour out of it.
I’m so sorry you were having so much trouble, Shcola.
I’d love to troubleshoot. What kind of flour did you use?
If your butter was room temp, the vanilla will just incorporate if you mix it with a fork.
You are more than welcome to add more sugar if you like your bread really sweet.
(I loved your idea of rolling the bread instead of stacking it.)
This bread came out amazing! I will definitely be baking it on a regular basis. Your raspberry cream cheese sweet bread recipe was great too. Thank you, Valentina!
I forgot to mention that I did add a teensy less than 1/2 tsp of salt and it came out perfect.
That’s just awesome! Thank you for sharing your wonderful review!
I just made for the second time your Pull apart Apple bread posted by Natasha’s kitchen. It’s a great recipe, however it’s a bit bland. Shouldn’t salt be added?
I added 1/2 tsp of salt and it was perfect.
I must say, this bread is pretty delicious!! I tweaked it a bit: doubled on cinnamon and vanilla, added salt, and baked it for about 50 minutes like some of the comments said. It came out really good! My family loved it. I would prefer to have a video tutorial on how to layer it in the pan, it took me a bit of time to figure out. But I felt like either way you put in the pan, it will still come out smelling delicious and taste wonderful on a chilly day. I’ll be making this bread again!
Hi Evelyn! I’m glad you enjoyed that! Thank you for the video tutorial suggestion.
The dough recipe is amazing, BUT I found directions for filling and icing very fussy. Also, I’m trying to figure out why is there whole milk AND water in dough ingredients, when using 2% milk instead would do as well (worked just fine for me.)
Adding vanilla extract to soft butter for filling was tricky, and vanilla sugar would be easier to use instead. To simply, I melted filling butter and mixed it with cinnamon sugar and vanilla, then applied it on dough. I also used a simple icing made of icing sugar, vanilla and milk.
The dough is a keeper and I’ll be using it in my monkey bread, but I won’t be making this recipe as is again.
I was wondering what step 15 meant when it said to preheat the oven to ____ at step 15… what did you mean by that?
Hi Mikmian, I apologize that should say in step 6. I fixed that and thank you for asking.
I’m not sure what I did wrong. I followed the recipe to the “T.” The bread did not come out like bread at all. It came out like uncooked dough you’d find in the freezer at the store. I had to bake it 1 hour for it not to be gooey on the inside. The taste is delicious, just wish it came out correctly.
I’m sorry to hear that. I am always happy to troubleshoot. Did your dough rise adequately before baking? If not, you might check that your yeast is still active. Also, if the dough gets too warm in the proofing stage, you can deactivate the yeast which can cause the dough not to rise and bake up properly. I hope that helps!
Same, Im currently baking it and its been over 30 min am has not finished baking, looks uncooked. :/
Let me know how it finishes, if you feel like it needs a bit more time, go with your gut and maybe give it 5-10 extra min.
I have been looking at this recipe for a while now, but was hesitant to try it due to the wide range of mixed reviews… but I will honestly say, I 100% loved this recipe exactly as is! I didn’t have any issues with over-flowing from pan, or under baked in the time specified, etc.
Just a few pointers of what I think may have gone wrong for some people. There’s a chance that some people may have over crowded their pans. I ended up using one 9×5 loaf pan, and one 9inch round pan (since I don’t own 2 loaf pans). The squares of dough were loosely placed, and I allowed the dough to rise again before placing the pans in the oven. I also squeezed out some (maybe 1/2) of the juice from the apples after grating them before spreading over the dough. I think this could possibly be why some peoples breads seemed to be raw inside. The other point often discussed was salt content in the dough… I didn’t feel it needed it. The dough very much reminded me of my moms recipe for pierogi, and I thought it was delicious!
I’m so glad I tried this recipe! My husband and I thoroughly enjoyed the apple bread! Thanks Natasha for another great one!! This one is going into our book as one of our favorites!
Hi Maria, I’m so glad you enjoyed this recipe! Thank you so much for your tips and suggestions, this is so helpful for everyone. We appreciate it!
Also any suggestions on where I went wrong. Mine came out doughy and not bread like at all
Perhaps you removed the bread too early?
A few suggestions cause this recipe isn’t quite right.
1. I used 4 to 4 ¼c of flour. It took a lot to get it where it wasn’t sticky.
2. I used twice as much vanilla extract everytime it was called for.
3. I used twice as much cinnamon.
4. I cubed my apples very small. There is no way you can stack and lay these as shown if you cube. But it still is tasty.
5. When I proofed my dough, I first microwaved a cup of water for 2 minutes to get the microwave warm and steamy. Then I covered my dough and let if proof in the microwave.
6. Make sure you roll it out enough. It makes a large square, bigger than you think.
7. You may be better off just making cinnamon rolls. The loaf won’t come out as pictured.
8. You’re going to make a gigantic mess. Try cutting the squares with a pizza cutter and use the edge to lift them off the counter. They will stick with all the butter you put on.
9. That pan isn’t big enough. Just use a casserole dish and line it with foil to make it smaller.
10. It makes too much for a small family, I’ll half it next time.
11. I used all the icing on one loaf. Suggest doubling.
This recipe was delicious! Thank you!
I’m so glad you enjoyed this recipe, Anna!
This bread was so much fun to make and ended up looking so beautiful and intricate, but in the end I wasn’t much of a fan. I think this has been mentioned in other reviews, but the bread part itself did not have the best flavor. I expected the bread would be sweet and flavorful throughout. But really, the fillings and topping were the only flavorful part–the actual bread tasted exactly like plain white bread to me, which was not what I was anticipating. I also had problems with the dough overflowing, same as other reviewers. Overall I’m glad I tried it, because it looked so fun and intriguing, but don’t think I’ll be coming back to it in the future.
Hi, I have a question, Tha apple bread recipe, it calls for whole milk, can I use 2 percent? I have just made your apple pie with filling, it’s in the oven. Looking forward to trying it. Thanks for any help you can give me.
Laurie
Hi Laurie, 2% may work although I haven’t tested that to advise.
I loved this recipe! I added some salt to the filling. As well I macerated the apples and used the juice in the glaze along with a hit of meyer lemon zest that I had on hand, and a little salt. the glaze was excellent!!
Hi Jenn! I’m so glad to hear that you loved the recipe. Thank you for the feedback.
Similar to what Alison said, this recipe needs a lot more flour. I added half a cup but probably needed a full cup of extra flour. Wouldn’t recommend this recipe unfortunately
You’re the best I LOVE ALL your recipe they are LIKE TONY TIGER would say GREAT!,!,
You’re so nice! Thank you for that wonderful compliment!
Hi Natasha, I have guests coming over for dessert tomorrow. But they don’t eat dairy, so I need a couple of dairy free desserts for them. Please please let me know with any suggestions.
Thanks!
Hi Lilly, we haven’t labeled any dairy-free specifically but many of our recipes can be substituted with dairy-free options. I recommend reading through the comments of recipes you like
Can this be made in a regular loaf instead of pull apart.
Hi Sharon, I will have to post a classic apple bread recipe. I will put it on my list.
Just tried this recipe. Still too hot to eat, but it smells delicious!!
I’m sure it is so delicious! Enjoy and I hope you love it.
Tasty, but agree with others that the baking time is much longer and the dough overflowed from the bread pan. I ended up baking it closer to 50min.
Thank you so much for sharing that feedback with us Zoe! I’m haven’t had that experience to advise but I’m happy to troubleshoot. Was anything altered by chance?
is there a vdeo showing the Pull-Apart Apple Bread Recipe? I’m having a problem understanding the stacking/placement of the dough pieces after cutting into squares.
Hi Shirley, there is not since this was a guest post. See the last photo in the post just before the recipe card which should help.
Didn’t you try to make it yourself yet, Natasha. I would love to watch the video as well, easier to follow.
Thank you both for sharing the recipe. It looks delish
Thank you for that suggestion, Monica!
Yummy! The perfect bread for apple season. I’m ready to move beyond apple pie lol. This was delicious!
I hope you love this too! The apple pie is irreplaceable but this one is so yummy too!
The layers and flavors in this remind me, in so many ways, of apple fritters. But this is baked and so much more wonderful because of it!
Thanks for your great feedback, Betsy! I’m so glad you enjoyed this!
Gave this a try today and it was a hit! Such a great recipe for fall! Looking forward to enjoying this all season long!
I’m so happy you enjoeyd this recipe, Sara! Isn’t it so great!
I think the 1 1/2 Tbsp of yeast is incorrect. I have mine in the oven and it is also overflowing, but smells wonderful.
Hi Susanne, that’s what I used and it always worked well. Did you use active dry yeast? Please update us and let us know how it goes.
the recipe called for 1 Tbls. yeast, not 1-1/2
It tasted a little bit off. My guess is the big amount of yeast. 1.5 tbsp are 2 pkg. of yeast. I’ve never seen a recipe using that much yeast for that amount of flour. I would also add some salt next time. My baking time was about 50 minutes and I had to cover the bread with foil towards the end. I still had to cut off the top, because it was too crispy to eat. I used a 9×5 inch loaf pan and it fit just fine. The glaze was great though.
Grating the apples, you get a lot of liquid. Do you have to squeeze out the excess?
Hi Kristine, I would strain off excess liquid.
The recipe was very confusing when I got to step 3. The milk was already mixed with the flour. I used two bread loaf pans (8×4″) for the entire recipe which worked out pretty good. The bread is very tender and baked up very nice, despite the confusion of step 3 adding yeast to the warm milk for 15 minutes. I ended up putting some add’l warmed milk in a cup to let the yeast bloom before adding it to the already combined mixture.
Hi, can you clarify what was confusing – I’m not seeing anywhere in the instructions to mix flour and yeast together, but rather in step 3, it says to add the yeast to the milk. If I missed something, please let me know so I can clarify the instructions and thanks!
The confusion is that in step 2 “Stir a few times for eggs and milk to combine.”, I read this as combining the flour with the eggs and the milk.
You’re right – that wasn’t super clear. I updated the recipe which should make it more clear.
I made this today. I ended up adding a lot (probably a cup) more flour to get the dough to the
proper consistency. That could be due to using White Lily flour. I read that it has less protein than other all purpose flour. I had two loaf pans full. The pans are 9×5. I added toasted chopped pecans to the apple filling. I baked it probably an additional 15-20 minutes over the recommended time. The texture is good and the bread is beautiful! But, I just tasted it, unglazed, and it’s very bland. The apple/cinnamon flavor does not come through at all. The first bite I could tell it needed salt. I’ve started making the glaze and did add a pinch of salt. I’m hoping the glaze will improve the taste of the bread.
Thank you so much for sharing that with us Alison. It’s hard to say exactly what caused it with changes being made to the recipe including using lily four but I hope with what you mentioned above you see better results next time.
I made this in a 9×5 loaf pan and it did indeed flow over and break off at the ends. Next time I would definitely use a 9” springform pan. I baked it for 45 minutes and it was still raw in the middle. The crispy ends do taste good though.
I had the same thing happen to me. I finally dumped it out into a cookie sheet until it was done.
Delicious, tho
Hi, can I omit the eggs ?
I Kalai, I haven’t tried substituting eggs with anything else so I can’t make that recommendation. If anyone else has tried a substitution here, please let us know!
Can this be frozen? I have tons of apples right now and am thinking about freezing to give at Christmas time.
Hi Debbie, we have always enjoyed this fresh & have not tester freezing this. If you experiment please let me know how you like that.
For the DOUGH part and to simplify the process I did this:
1)Warmed up milk in the microwave for 30 sec, added yeast and 1 Tbsp sugar (that I took out from 1/4 cup from the recipe ingredients). Waited 15 min for yeast to proof.
2)Warmed up water for 20 sec. Added water, room temp eggs, 1 tsp vanilla and melted butter to the yeast mixture.
3)Added the rest of the sugar, pinch of salt and sifted flour (1/2cup at a time) to the yeast mixture.
4)Mixed everything in the electric mixer on speed 2 with dough hook attachment until dough was pliable and not sticking to the bowl.
P.S. Vanilla and salt are not in the original recipe. Just my take on it.
Thank you for sharing that with all of us!
This recipe is amazing. Followed it and baked 25 minutes and was done. So fluffy. Not sure where everyone said the dough was tasteless. It is delicious. I will say I did substitute with what I had on hand. I used real salted butter. Only had skim milk for dough and evaporated for glaze. Thank you. Look forward to checking out more recipes when my sweet tooth begs me.
Thank you so much for sharing your experience. I’m glad you loved it!
I’m planning on making this with fresh picked apples tomorrow for a church get-together, looks delicious! One thing I’d recommend/request is leaving more directions or at least pictures of the “stacking”. It’s a bit confusing in the directions, and at the same time way less pictures than most of your recipes. I feel a bit at loss of how to assemble it.
Thank you for that feedback, Galya!
Really liked the recipe! Surprised though by the lack of any salt in the bread. Next time I will definitely add some – it tasted a little bit “flat” without any.
Thank you so much for sharing that with me. If you experiment, let me know how you liked the recipe.
Yum! Super easy and delicious. I couldn’t wait for the bread to cool before putting the glaze on it. OMG! My new bread recipe!
I’m so happy to hear that! Thank you for sharing your great review!
Hi Natasha, I made this amazing bread for breakfast this mornng and it turned out great! My son and husband thoroughly enjoyed it. Just one thing, maybe it would be better to add the yeast just to the milk, butter and sugar mixture rather than when mixed with the egg and the flour…. if the yeast is a bit old, it may not bloom and ruin the entire batch of ingedients.
Thank you for that suggestion Ipsita.
This bread turned out alright… needed to bake it for a lot longer than 25-30 minutes. But can I suggest to update your nutrition facts servicing size from 10g? Feels a little misleading regarding the impact of this bread. It’s delicious but wow
This reminds me of apple-cinnamon babka. YUM!
Have you or any of your fans figured a way to make this gluten free?
It looks sooo good but I hate to make it and torture family members who can’t have gluten.
Hi Cyn, we have not experimented with this recipe so I can’t advise. I took a quick look through the comments and couldn’t find anyone trying that. If you experiment, let me know how you liked the recipe
I am having a hard time picturing how the 5 stacks are arranged in the pan, especially after seeing how the pan looks after the dough has risen. Do you have one stack on the top going widthwise, another going widthwise, 2 going lengthwise, and then the last one going widthwise?
Are steps 2 and 3 mixed up? And do the apples need to be peeled?
Apples do need to be peeled, Diana. Enjoy!
Can this bread be made and then frozen? I’m thinking for Christmas gifts, but need to start now.
Cindy, I’ve not tried freezing the bread, therefore, cannot be sure how it will taste. Please let us know if you try it, we’d love your feedback.
I like McIntosh apples, their sweet and tangy taste. Do you know if they don’t work for any sort of baking, or just this recipe?
Alena, McIntosh are my favorite apples as well! 🙂
You can still use it in this recipe, just will be a little mushier than the rest but not too big of a deal. McIntosh apples are great for sauces or pies.
I also had the issue with too much dough. It oozed out of the loaf pan and chunks were falling off throughout the baking process. It might work better if it was divided into 2 bread pans?🤔
Hi, Z. Can you please tell me how large your bread pan was and how tall the sides were?
It would be good if the size of pan used was stated in the recipe. My bread pans are either 8×4 or 9×5.
Hi Natasha,
It would really help if there was a video tutorial to help us stack the dough
It’s a bit confusing
Would you be able to put up a video to help the rest of us please
Thanks
Thank you for that suggestion.
Yes ..please..video. This recipe is confusing. Also, Have read conflicting problems regarding size of pan and time to bake. Be specific and detailed as to pan size and length of baking time when using an ordinary stove .
Hi Shirley, we have specifics for the pan in the notes above and a link to one that would work. I hope that helps!
I made this today, but I felt like it was too much dough for one bread pan, so I used a 9 in round spring form pan. It came out beautiful, layered like a rose. My bake time was 1 hr., and for last 10 min I put a foil over the bread so that it wouldn’t scorch. I kept testing with a toothpick and it was coming out with dough stuck to it, so hence the longer bake time. I would prob double the glaze next time for this size bread.
That’s so great Thank you for sharing that with us, Alena!
Somehow ended up with enough dough for two full loafs. But not complaining. So very delicious 😋
Thank you for the recipe.
Hi Liya! I’m so glad you enjoyed the recipe! I’m curious, what size bread pan were you using?
Same one as on pictures… Regular size bread pan. I did leave dough rise for 3 hours instead of 1… not sure if that made a difference or not.
Hi. Can i make the dough one day in front and safe it in the fridge before rising it?
Nancy, we have not experimented with preparing the dough one day in advance, therefore, cannot be sure how that would affect the recipe.
If you try it, please let us know what you think. 🙂
How are you stacking the layers into the pan?? Right side up or are you putting them on their side?
Hi, Zoryanna, you want to loosely stack them on their side. I’ll note that in the recipe card. Thank you and I hope you love the recipe. 🙂
We’d love your feedback.
I’ve made it twice already this weekend. We could not get enough of the bread. I let my Kitchen Aid mix the dough and it was perfect, I will use it for other fillings.
Thank you Natasha and Valentina.
We are so happy you enjoyed that, Nastya!! Thank you for the wonderful review!
It turned out super good and my family really ejoyed it. It is the recipe to remember. Thanks, Valentina.
Thank you, Olga! So glad you enjoyed the recipe. 🙂
Valentina, it step 2 it says “In a large mixing bowl, add flour and create well in the center. Into the well, add 2 beaten eggs and warm milk mixture. Stir a few times for the eggs and milk to combine.” and then in step 3 to add yeast to the milk. We have already incorporated milk into dough. It is a little confusing. Thanks in advance for your explanation.
You sprinkle the yeast over the milk that’s added to the flour and allow it to foam and activate. Watch a video method of preparing the dough HERE.:)
I think what she meant was that steps 2 and 3 should be switched, they’re in the wrong order.
When I click where you say”HERE” it takes me to a cherry dough recipe.
If using instant yeast, when would you add that? I love making bread, and this looks like it’s going to be a favorite.
Hi, Ann. I haven’t experimented this recipe with instant yeast, therefore, it’s difficult to make that recommendation but if you test it out, please let us know how you liked it. Enjoy!
Valentina, I made the trip to the store and bought active dry yeast. The bread was delicious. After rising in the bread pan (9×5), I put it in the oven and after about 20 minutes, I peeked through the window. The bread had grown up about 4 inches and over the sides of the pan. I took it out and quickly scraped the top into another pan, so I ended up with two loaves, not as pretty as yours, but so very delicious.
I just put all of the ingredients on my grocery list.I can’t wait to make it on Sunday. Could you add cream cheese to the middle of this? Not that it doesn’t look fabulous as is!
Hey Jozi! I haven’t tried it with cream cheese but it may work. I’d love to know how it works if you experiment.
I made both yesterday. I did like the one without the cream cheese better but I think if I add the cream cheese to the butter and sugar and make it part of the spread, it will turn out better. I just basically dropped diced pieces of cream cheese on top of the apples before I started cutting. Lesson learned. Can’t wait to try again! 🙂 They were both DELISH!!!!
Thank you for sharing that with me, Jozi!
I made both kinds yesterday! Both turned out yummy. I did prefer the original but I think I know how to tweak the cream cheese version to work better. I think if I work it into the butter and sugar instead of just dropping it on plain, it will turn out even better. I can’t wait to try again! 🙂
I bet this dough can be made in the bread machine while I do laundry 😉
That sounds like a good bet, Irina! 🙂
Well, I tried that.. It raised so much it nearly lifted the lid! Not sure what I did wrong, but this recipe was maybe not an epic fail, but certainly wasn’t a success.. I shredded the apples in my food processor, and it was just so much! Didn’t know how I’d get it all in the bread pan after stacking. Flowed over, after cooking for 45 mins. Turned it out, and cooked it even longer as it was still doughy.. Again. I’m sure operator error.The buttery Glaze is delicious though!
Hi Susan, can you share what size of bread maker you were using. That could be helpful to others who are considering using a bread machine, to know which size to avoid.
love it love it loooooooooooooove it i just made it i am already in love with thanks for posting this awesome recipe Natasha
You’re so welcome, Deborah! Thank you for the great review!
Looking forward to trying this.
& I look forward to hearing how you like it, Janel!
I have 2 questions about this recipe. The first one is would it work to make this using frozen bread dough? Second could you make these into sweet roll form?
Natasha, after you stack the squares, it looks like you put them in the pan on their ends, rather than flat like stacking lasagna noodles. Is that correct? I want to try this recipe soon!
Hi Sheetal! That’s correct! Enjoy!
I saw Rick Steves eat something like this in Vienna on one of his free spirited Rick Steves Tours. Isn’t PBS fun? Never occurred I could make this at home and not have to watch the video again! But I guess that saved me calories, hehe.
haha I love that Laura!
This looks BOOOOMB! Trying this over the weekend.
I hope you love it, Zina!
Such an awesome post. I love that this dough can be used in many different ways.
Thanks Natalya!