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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.

Sliced apple bread loaf.

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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!

Apple bread loaf on a platter with a few fresh apples on the side.

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.

Step-by-step images how to make a sweet apple bread loaf.

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

Step-by-step photo instructions how to make an apple bread loaf.

2 Ways to Layer Pull-Apart Bread:

  1. When adding the stacked dough to the pan, for a pull-apart bread loaf, stack the bread loosely in a single layer.
  2. 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.

How to stack bread loaf.

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.

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

4.33 from 31 votes
Prep Time: 1 hour 50 minutes
Cook Time: 25 minutes
Total Time: 2 hours 15 minutes
Apple bread sliced and glazed

An amazing Apple Bread Recipe. Soft pull-apart bread loaded with a butter spread, apples, cinnamon and a tasty glaze that you'll want to bake over and over again. 

Author: Valentina Ablaev
Skill Level: Medium
Cost to Make: $6-$8
Keyword: Apple Bread, pull apart bread
Cuisine: American
Course: Bread, Breakfast
Calories: 390 kcal
Servings: 12 servings

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:

Instructions

To Make the Apple Bread:

  1. 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.)

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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:

  1. 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.

  2. Once the glaze is cooled, add the powdered sugar. Set glaze aside to thicken then drizzle or spread over the cooled apple bread. 

Recipe Notes

This recipe makes 2 apple bread loaves.

Nutrition Facts
Pull-Apart Apple Bread Recipe
Amount Per Serving (10 g)
Calories 390 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 11g69%
Cholesterol 72mg24%
Sodium 23mg1%
Potassium 129mg4%
Carbohydrates 53g18%
Fiber 2g8%
Sugar 23g26%
Protein 6g12%
Vitamin A 590IU12%
Vitamin C 2mg2%
Calcium 44mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

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Valentina Ablaev

I am Valentina, the creator behind the food blog Valentina’s Corner where I share our family’s favorite recipes. When I am not in the kitchen, I enjoy spending quality time with my husband and 5 children. We invite you to join us on our blogging journey!

Read more posts by Valentina

Read comments/reviewsAdd comment/review

  • Schola
    March 9, 2021

    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.

    Reply

    • March 15, 2021

      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.)

      Reply

  • Dusty Smith
    March 6, 2021

    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!

    Reply

    • Dusty Smith
      March 6, 2021

      I forgot to mention that I did add a teensy less than 1/2 tsp of salt and it came out perfect.

      Reply

    • Natashas Kitchen
      March 6, 2021

      That’s just awesome! Thank you for sharing your wonderful review!

      Reply

  • Susan Hekstra
    March 4, 2021

    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?

    Reply

    • Dusty Smith
      March 6, 2021

      I added 1/2 tsp of salt and it was perfect.

      Reply

  • Evelyn
    February 5, 2021

    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!

    Reply

    • Natashas Kitchen
      February 5, 2021

      Hi Evelyn! I’m glad you enjoyed that! Thank you for the video tutorial suggestion.

      Reply

  • BoyNam3dSue
    January 25, 2021

    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.

    Reply

  • Mikmian
    December 24, 2020

    I was wondering what step 15 meant when it said to preheat the oven to ____ at step 15… what did you mean by that?

    Reply

    • Natasha
      December 25, 2020

      Hi Mikmian, I apologize that should say in step 6. I fixed that and thank you for asking.

      Reply

  • C
    December 18, 2020

    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.

    Reply

    • Natasha
      December 18, 2020

      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!

      Reply

    • Larisa
      December 23, 2020

      Same, Im currently baking it and its been over 30 min am has not finished baking, looks uncooked. :/

      Reply

      • December 23, 2020

        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.

        Reply

  • Maria
    November 18, 2020

    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!

    Reply

    • Natasha's Kitchen
      November 19, 2020

      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!

      Reply

  • Yelena S
    October 10, 2020

    Also any suggestions on where I went wrong. Mine came out doughy and not bread like at all

    Reply

    • October 11, 2020

      Perhaps you removed the bread too early?

      Reply

      • Summer
        October 24, 2020

        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.

        Reply

  • Anna
    October 10, 2020

    This recipe was delicious! Thank you!

    Reply

    • Natashas Kitchen
      October 10, 2020

      I’m so glad you enjoyed this recipe, Anna!

      Reply

  • Haley
    October 9, 2020

    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.

    Reply

  • Laurie
    October 3, 2020

    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

    Reply

    • Natashas Kitchen
      October 3, 2020

      Hi Laurie, 2% may work although I haven’t tested that to advise.

      Reply

  • Ann
    October 1, 2020

    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

    Reply

  • Albertha matthews
    September 26, 2020

    You’re the best I LOVE ALL your recipe they are LIKE TONY TIGER would say GREAT!,!,

    Reply

    • Natashas Kitchen
      September 26, 2020

      You’re so nice! Thank you for that wonderful compliment!

      Reply

  • Lilly
    September 17, 2020

    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!

    Reply

    • Natashas Kitchen
      September 18, 2020

      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

      Reply

  • Sharon S
    September 6, 2020

    Can this be made in a regular loaf instead of pull apart.

    Reply

    • Natasha
      September 7, 2020

      Hi Sharon, I will have to post a classic apple bread recipe. I will put it on my list.

      Reply

  • Pam
    September 6, 2020

    Just tried this recipe. Still too hot to eat, but it smells delicious!!

    Reply

    • Natasha's Kitchen
      September 6, 2020

      I’m sure it is so delicious! Enjoy and I hope you love it.

      Reply

  • Zoe
    September 5, 2020

    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.

    Reply

    • Natashas Kitchen
      September 5, 2020

      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?

      Reply

  • Shirley Ruszkowski
    September 5, 2020

    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.

    Reply

    • Natasha
      September 5, 2020

      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.

      Reply

      • Monica
        September 12, 2020

        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

        Reply

        • Natashas Kitchen
          September 12, 2020

          Thank you for that suggestion, Monica!

          Reply

  • Lisalia
    September 3, 2020

    Yummy! The perfect bread for apple season. I’m ready to move beyond apple pie lol. This was delicious!

    Reply

    • Natasha's Kitchen
      September 4, 2020

      I hope you love this too! The apple pie is irreplaceable but this one is so yummy too!

      Reply

  • Betsy
    September 3, 2020

    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!

    Reply

    • Natasha's Kitchen
      September 4, 2020

      Thanks for your great feedback, Betsy! I’m so glad you enjoyed this!

      Reply

  • Sara Welch
    September 3, 2020

    Gave this a try today and it was a hit! Such a great recipe for fall! Looking forward to enjoying this all season long!

    Reply

    • Natashas Kitchen
      September 3, 2020

      I’m so happy you enjoeyd this recipe, Sara! Isn’t it so great!

      Reply

      • Susanne
        September 6, 2020

        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.

        Reply

        • Natasha's Kitchen
          September 6, 2020

          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.

          Reply

        • Donna O'Neill
          October 10, 2020

          the recipe called for 1 Tbls. yeast, not 1-1/2

          Reply

  • Irina
    June 13, 2020

    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.

    Reply

  • Kristine Zielinski
    March 30, 2020

    Grating the apples, you get a lot of liquid. Do you have to squeeze out the excess?

    Reply

  • L2
    March 29, 2020

    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.

    Reply

    • Natasha
      March 29, 2020

      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!

      Reply

      • L2
        March 29, 2020

        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.

        Reply

        • Natasha
          September 3, 2020

          You’re right – that wasn’t super clear. I updated the recipe which should make it more clear.

          Reply

        • Alison S.
          September 11, 2020

          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.

          Reply

          • Natashas Kitchen
            September 12, 2020

            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.

  • Susan Armstrong
    February 12, 2020

    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.

    Reply

    • Deb
      March 29, 2020

      I had the same thing happen to me. I finally dumped it out into a cookie sheet until it was done.
      Delicious, tho

      Reply

  • kalai
    December 21, 2019

    Hi, can I omit the eggs ?

    Reply

    • Natasha
      December 21, 2019

      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!

      Reply

  • Debbie
    October 21, 2019

    Can this be frozen? I have tons of apples right now and am thinking about freezing to give at Christmas time.

    Reply

    • Natashas Kitchen
      October 21, 2019

      Hi Debbie, we have always enjoyed this fresh & have not tester freezing this. If you experiment please let me know how you like that.

      Reply

  • Country Chick
    October 18, 2019

    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.

    Reply

    • Natashas Kitchen
      October 18, 2019

      Thank you for sharing that with all of us!

      Reply

  • Galya
    October 15, 2019

    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.

    Reply

    • Natashas Kitchen
      October 15, 2019

      Thank you for that feedback, Galya!

      Reply

  • Sharon
    October 6, 2019

    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.

    Reply

    • Natashas Kitchen
      October 7, 2019

      Thank you so much for sharing that with me. If you experiment, let me know how you liked the recipe.

      Reply

  • Theresa
    September 11, 2019

    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!

    Reply

    • Natashas Kitchen
      September 12, 2019

      I’m so happy to hear that! Thank you for sharing your great review!

      Reply

  • Ipsita
    August 24, 2019

    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.

    Reply

    • Natashas Kitchen
      August 24, 2019

      Thank you for that suggestion Ipsita.

      Reply

  • Erica
    March 21, 2019

    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

    Reply

  • Cyn
    February 12, 2019

    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.

    Reply

    • Natashas Kitchen
      February 12, 2019

      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

      Reply

  • Dasme
    October 28, 2018

    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?

    Reply

  • Diana
    October 15, 2018

    Are steps 2 and 3 mixed up? And do the apples need to be peeled?

    Reply

  • Cindy
    October 11, 2018

    Can this bread be made and then frozen? I’m thinking for Christmas gifts, but need to start now.

    Reply

    • October 15, 2018

      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.

      Reply

  • Alena
    October 10, 2018

    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?

    Reply

    • October 10, 2018

      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.

      Reply

  • Z
    October 9, 2018

    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?🤔

    Reply

    • October 10, 2018

      Hi, Z. Can you please tell me how large your bread pan was and how tall the sides were?

      Reply

      • Rosanna
        September 13, 2019

        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.

        Reply

        • L
          September 19, 2019

          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

          Reply

          • Natashas Kitchen
            September 19, 2019

            Thank you for that suggestion.

          • Shirley Ruszkowski
            September 5, 2020

            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 .

          • Natasha
            September 5, 2020

            Hi Shirley, we have specifics for the pan in the notes above and a link to one that would work. I hope that helps!

  • Alena
    October 8, 2018

    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.

    Reply

    • Natashas Kitchen
      October 8, 2018

      That’s so great Thank you for sharing that with us, Alena!

      Reply

  • Liya
    September 26, 2018

    Somehow ended up with enough dough for two full loafs. But not complaining. So very delicious 😋
    Thank you for the recipe.

    Reply

    • Natasha
      September 26, 2018

      Hi Liya! I’m so glad you enjoyed the recipe! I’m curious, what size bread pan were you using?

      Reply

      • Liya
        September 27, 2018

        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.

        Reply

  • Nancy Bakker
    September 26, 2018

    Hi. Can i make the dough one day in front and safe it in the fridge before rising it?

    Reply

    • September 26, 2018

      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. 🙂

      Reply

  • Zoryanna
    September 25, 2018

    How are you stacking the layers into the pan?? Right side up or are you putting them on their side?

    Reply

    • September 26, 2018

      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.

      Reply

  • Nastya
    September 25, 2018

    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.

    Reply

    • Natashas Kitchen
      September 25, 2018

      We are so happy you enjoyed that, Nastya!! Thank you for the wonderful review!

      Reply

  • Olga
    September 22, 2018

    It turned out super good and my family really ejoyed it. It is the recipe to remember. Thanks, Valentina.

    Reply

  • Olga
    September 22, 2018

    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.

    Reply

    • September 23, 2018

      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.:)

      Reply

      • Mban
        September 25, 2018

        I think what she meant was that steps 2 and 3 should be switched, they’re in the wrong order.

        Reply

      • Rosanna
        September 13, 2019

        When I click where you say”HERE” it takes me to a cherry dough recipe.

        Reply

  • Ann Harmon
    September 20, 2018

    If using instant yeast, when would you add that? I love making bread, and this looks like it’s going to be a favorite.

    Reply

    • September 21, 2018

      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!

      Reply

      • Ann Harmon
        September 27, 2018

        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.

        Reply

  • Jozi Qamar
    September 20, 2018

    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!

    Reply

    • Natashas Kitchen
      September 20, 2018

      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.

      Reply

      • Jozi Qamar
        September 23, 2018

        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!!!!

        Reply

        • Natashas Kitchen
          September 23, 2018

          Thank you for sharing that with me, Jozi!

          Reply

      • Jozi Qamar
        September 23, 2018

        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! 🙂

        Reply

  • Irina
    September 20, 2018

    I bet this dough can be made in the bread machine while I do laundry 😉

    Reply

    • Natashas Kitchen
      September 20, 2018

      That sounds like a good bet, Irina! 🙂

      Reply

    • Susan
      September 24, 2018

      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!

      Reply

      • Natasha
        September 25, 2018

        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.

        Reply

  • deborah
    September 20, 2018

    love it love it loooooooooooooove it i just made it i am already in love with thanks for posting this awesome recipe Natasha

    Reply

    • Natashas Kitchen
      September 20, 2018

      You’re so welcome, Deborah! Thank you for the great review!

      Reply

  • JANEL N HASSELL
    September 20, 2018

    Looking forward to trying this.

    Reply

    • Natashas Kitchen
      September 20, 2018

      & I look forward to hearing how you like it, Janel!

      Reply

  • Lisa D Wightman
    September 20, 2018

    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?

    Reply

  • Sheetal Woods
    September 20, 2018

    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!

    Reply

    • Natashas Kitchen
      September 20, 2018

      Hi Sheetal! That’s correct! Enjoy!

      Reply

  • Laura ~ Raise Your Garden
    September 20, 2018

    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.

    Reply

    • Natashas Kitchen
      September 20, 2018

      haha I love that Laura!

      Reply

  • Zina
    September 19, 2018

    This looks BOOOOMB! Trying this over the weekend.

    Reply

    • Natashas Kitchen
      September 19, 2018

      I hope you love it, Zina!

      Reply

  • Mom's Dish
    September 19, 2018

    Such an awesome post. I love that this dough can be used in many different ways.

    Reply

    • Natashas Kitchen
      September 19, 2018

      Thanks Natalya!

      Reply

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