Apple Pull Apart Bread

A delicious pull apart bread, with a cinnamony apple filling… Apt for sharing…




You can understand with the way I am trying to push posts onto the blog that I am trying to get consistent on the blog. All of them tell me that I am very consistent with posting on the blog but this year has been otherwise. I have taken more breaks that I had wished for and my posting has been erratic. Having said that, sometimes sadness comes creaping into me, when thinking about how much work I have been putting into the blog when compared to how much it has been moving. 2020 showed a surge, which was likely because of the lockdown, but from the start of the year, it has been a very slow downward moving line. It has been very discouraging, but then I think, maybe this is what is meant for my blog. I can’t say I have a lot of time, I have been quite occupied with lot of things going on most of the time. Darn, how much patient can I be… πŸ˜€


From now on, you will see a lot more baking recipes. When the cool season comes around, the interest for baking goes up. I haven’t started baking as such for now, since all of us at home are in more of a weight loss mode, due to all the weight the vacation has piled up on us. πŸ˜€ But thankfully, I have some very lovely ones in the drafts, which I will be releasing one by one onto the blog. πŸ˜‰ Even though I am not baking much as of now, I am already determined to do at least once in two weeks, some small bakes with interesting ingredients, to give myself a kick. I love baking and miss it a lot. I had done so much at my sister’s place, that I can take a break. Otherwise, I would have really missed it even more…




If you feel I am going on a more ying-yang mode, let me get straight to today’s recipe.Β  Baking with yeast is a little problematic, most of the time. I have had mixed success, but that doesn’t mean I would stop doing it. Whether it is making rolls like this chicken curry ones, or making some cinnamon rolls for the girls, I always enjoy the process of kneading and waiting till the final product is done. But since patience is not my virtue, I just don’t do it as frequently as I would do with regular bakes. Hehe… Now this apple bake caught my eye from an early issue of the Malayalam cookery magazine, Vanitha Pachakam. I always have apples in my pantry and love them in my cakes – this one is a favorite! – so naturally the bread piqued my interest.


The bread base is a regular yeasted dough while the apple filling is an easy pie style, spiced filling. The whole difference comes from the layering into the pan, so that when you flip the pan, you can pull each portion apart and enjoy it. This pull apart bread tastes best when warm. We enjoyed it as is, while if you are feeling indulgent, you can have it with some caramel sauce and ice cream. πŸ˜‰ While I post this, I wish I could have enjoyed some apple picking, which we narrowly missed when we were in US, thanks to being a little laid back. But I must say that drive towards the farm was one of the best that I have had in my life – so much beauty! Without me going back into memories, let’s get into this recipe, which is surely to be added to your fall baking list… πŸ™‚





Apple Pull Apart Bread

Course Bread
Cuisine American
Author Rafeeda AR


  • 500 gm all purpose flour
  • 50 gm butter melted
  • 1 egg large, room temperature
  • 2 tsp instant yeast
  • 1/2 tsp salt
  • 3 tbsp sugar
  • 1 cup lukewarm milk add more as needed


  • 3 apples crispy, chopped
  • 1/4 cup brown sugar
  • 1 tsp cinnamon powder
  • 30 gm butter melted


  • Add all ingredients for the dough into a bowl and start kneading till the dough is soft and non-sticky. Adjust on the flour and milk to get the consistency.
  • Keep the dough in a greased bowl and allow it to double in size, around 2 hours.
  • Mix together all the ingredients from the filling and set aside.
  • Grease a large loaf pan for lining the bread.
  • Punch down the dough and divide into 10 equal balls. On a greased surface, roll out into circle. Add some filling and fold into a crescent. Place the center side down into the side of the pan.
  • Do for the second ball. Now face the pinched side down and place it close to the other dough placed already in pan. Repeat the process till finished.
  • Cover and keep for 30 minutes. Meanwhile, preheat the oven to 220 degrees.
  • Bake for 30 minutes or till the top is browned and sounds hollow. Flip onto a cooling rack.
  • Enjoy warm as is, or with ice cream and caramel sauce.

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