Apple Pull-Apart Bread

Recipe

Dessert
Apple Pull-Apart Bread

Primary Media

Apple pull apart bread topped with pecans and icing on parchment paper

User Rating

5 out of 5 stars
Rate it:
2 ratings

Recipe Data

36
Servings
50min
Total

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    Description

    Use refrigerated French loaf dough to create sweet and sour layers packed with Fall’s staple flavors. Just 25 minutes in the oven and you’ll have two perfectly baked pull-apart loaves.

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 36
    QuantityIngredientAdd
    Bread
    1Hy-Vee nonstick cooking spray
    1 c.Hy-Vee granulated sugar
    2 ½ tsp.Hy-Vee ground cinnamon, divided
    3tart apples, such as Granny Smith, thinly sliced with a mandoline
    3(11-oz) cans refrigerated crusty French loaf bread dough
    6 tbsp.Hy-Vee salted butter, divided
    ¾ c.Hy-Vee chopped pecans, toasted
    ¼ c.packed Hy-Vee brown sugar
    1 tbsp.Hy-Vee all-purpose flour
    Icing
    1 c.Hy-Vee powdered sugar
    2 tbsp.cinnamon-flavored whiskey or Hy-Vee Select 100% pure maple syrup
    1 tsp.water

    Things To Grab

    • Two 9x5-inch loaf pans
    • Large bowl
    • Small bowl
    • Wire cooling rack

    Directions

    1. Preheat oven to 350°F.

    2. Line two 9×5-in. loaf pans with parchment paper, extending parchment 1 in. over long edges of pan. Spray parchment with cooking spray; set pans aside.

    3. Combine granulated sugar, 2 tsp. cinnamon and apple slices in a large bowl; set aside.

      Hyvee Culinary Expert Tip
      With a pleasantly tart bite, Granny Smith apples pair well with the buttery crisp crust and the whiskey glaze. Try other baking apples too, such as Braeburn, Jonathan or Rome Beauty.
      Hy-Vee Test Kitchen
    4. Carefully unroll one can of dough into a 14×10-in. rectangle on a lightly floured surface.
      Cut into two 14×5-inch strips; set aside. Repeat with remaining two cans of dough.

    5. Melt 4 Tbsp. butter in the microwave in a small microwave-safe bowl. Brush some of the melted butter onto one dough strip. Add a thin layer of apple mixture and sprinkle with 2 rounded Tbsp. of pecans. Top with a second dough strip, layering with butter, apple mixture and pecans. Repeat three more times. Top with remaining dough strip. Cut the stack crosswise into six sections. Carefully transfer three of the sections to one of the prepared pans, placing cut sides down and allowing space between sections so the dough can rise while baking. Place remaining sections in second pan. 

    6. Combine brown sugar, flour and remaining
      ½ tsp. cinnamon in a small bowl. Cut 2 Tbsp. of butter into the brown sugar mixture until coarse crumbs form. Sprinkle the mixture evenly over sections in pans.

    7. Bake loaves for 25 to 30 minutes or until golden brown and cooked through. If necessary, cover loaves loosely with foil the last 15 minutes of baking to prevent overbrowning. Cool loaves in pans on a wire rack for
      10 minutes. Remove loaves from pans; cool completely.

    8. Meanwhile, for icing, whisk together powdered sugar, whiskey and water in a medium bowl until smooth. Add more water, if needed, to reach drizzling consistency. Drizzle icing over bread loaves.

    Nutrition facts

    Servings

    150 Calories per serving
    1 slice

    Amounts Per Serving

    • Total Fat: 4.5g
    • Cholesterol: 5mg
    • Sodium: 170mg
    • Total Carbohydrates: 26g
    • Protein: 3g

    Daily Values

    0%
    Vitamin A 2%
    0%
    Vitamin C 0%
    0%
    Iron 4%
    0%
    Calcium 2%

    Recipe Source:

    Seasons, October 2017