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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 loaded with a butter spread, apples, cinnamon and a tasty glaze is phenomenal.

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

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This Apple bread is a winner not only during apple season but can be enjoyed all year round. Your house is going to smell wonderful as the aromas of the apple bread fill the home!

Hey, hey! Valentina with Valentina’s Corner sharing a wonderful homemade Apple Bread Recipe.

Apple Bread Recipe

This homemade 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 most heavenly glaze.

This sweet bread is a great idea to make around the holidays as gifts for your neighbors, friends and school teachers.

Sliced bread bread loaf.

Pull-apart bread (2 ways):

  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.

What kind of Apple is best for Apple Bread?

Most crisp apples will work in this recipe; Granny Smith, Gala and Golden Delicious are all great choices. Stay away from apples that soften easily, like the McIntosh.

Tips for How to Make Apple Bread:

  • Be sure the flour is measured out correctly (see tips HERE).
  • 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 dough hook or by hand.
  • Butter MUST be room temp for easy spreading.
  • When stacking the bread, stack loosely! The dough will rise again and fill in the extra space.
  • Glaze Tip: For a glaze that penetrates into the bread, add glaze while loaf is still warm. For a thicker glaze that will spread, add glaze once loaf is completely cool.

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

How to Make Pull-Apart Bread-

  • Roll out dough into a rectangle.
  • Generously spread the vanilla butter over 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.
  • Bake bread.

NOTE: Your pan should 9″x5″ and deep so the dough doesn’t overflow. If you don’t have a deep bread pan, cut triangles smaller and use 2 bread loaves.

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

How to stack bread loaf.

Bread Recipes To Explore:

Pull-Apart Apple Bread Recipe

4.7 from 13 votes
Prep Time: 1 hour 50 minutes
Cook Time: 25 minutes
Total Time: 2 hours 15 minutes

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
Calories: 465 kcal
Servings: 10 servings


Bread Dough Ingredients:

Apple Filling Ingredients:

Glaze Ingredients:



  1. Cover bread pan with parchment paper, butter sides or spray with baking spray. Preheat oven to 350°F at step 15.

How to Make the Apple Bread:

  1. 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. 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. 

  3. Sprinkle yeast over milk. Cover bowl and allow the yeast to activate and become foamy, about 5 minutes.

  4. Fold the flour over the milk mixture and mix until dough is soft and pliable. The dough should not stick to the hands or bowl. Add more flour 1 Tbsp at a time as needed until dough is no longer sticking to the bowl. Cover the bowl with a towel or plastic wrap and allow it to rise at room temperature 1 hour.

  5. Transfer dough to a generously floured work surface. Lightly sprinkle top of dough with flour and use a rolling pin to roll it into an 18”x20” rectangle.

  6. In a small bowl, beat the 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.

  7. Cut the dough into 5 long uniform strips. Cut the strips into equal-sized squares. Stack dough and transfer to the bread pan, loosely stacking the squares on their sides. Cover pan with a towel or plastic wrap, rise 30 minutes. Bake uncovered at 350˚F for 25-30 minutes until bread loaf is golden in color then remove from pan and transfer to a rack to cool. 

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

Nutrition Facts
Pull-Apart Apple Bread Recipe
Amount Per Serving (10 g)
Calories 465 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 13g81%
Cholesterol 87mg29%
Sodium 28mg1%
Potassium 147mg4%
Carbohydrates 61g20%
Fiber 2g8%
Sugar 25g28%
Protein 7g14%
Vitamin A 710IU14%
Vitamin C 1.7mg2%
Calcium 52mg5%
Iron 2.4mg13%
* 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

Q: 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 in recipes. 🙂

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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

  • 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

  • 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.

  • 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

    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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