If you’re looking for a show-stopping dessert that tastes as good as it looks, you have to try this Peach Pull-Apart Bread with Caramel Sauce Recipe. Imagine tender, cinnamon-spiced layers of fluffy bread full of juicy peaches that pull apart effortlessly, all drizzled with rich, buttery caramel sauce. This treat perfectly blends warm, comforting flavors with the irresistible appeal of fresh fruit and gooey sweetness. Whether it’s for a cozy weekend brunch or a sweet indulgence after dinner, this recipe will quickly become one of your favorite go-to desserts to share with friends and family.
Ingredients You’ll Need
The magic of this Peach Pull-Apart Bread with Caramel Sauce Recipe lies in its straightforward and comforting ingredients. Each one plays an essential role in building up the texture, sweetness, and depth of flavor that make this bread utterly irresistible.
- 1/4 cup warm water: Activates the yeast for that perfect rise.
- 2 & 3/4 teaspoons active dry yeast: The secret behind the soft, airy bread texture.
- 4 tablespoons melted butter: Adds richness and moisture to the dough.
- 1/3 cup milk: Helps keep the dough tender and enhances browning.
- 1 teaspoon vanilla extract: Brings warm, sweet complexity to the dough.
- 2 & 3/4 cups all-purpose flour: Forms the sturdy yet soft foundation of the bread.
- 1/4 cup sugar: Sweetens the dough just perfectly without overpowering the peaches.
- 1/2 teaspoon salt: Enhances all the flavors and balances sweetness.
- 2 eggs: Provides richness and structure to the dough.
- 3/4 cup packed brown sugar (I prefer dark): Gives the filling a warm, caramel-like flavor.
- 2 teaspoons cinnamon: Infuses the filling with that cozy, aromatic spice.
- 3 dashes salt: Balances the sweetness within the filling perfectly.
- 3 tablespoons melted butter: For brushing the dough layers and keeping everything moist.
- 3-4 ripe peaches (finely chopped, about 2 1/2 or 3 cups): Fresh peaches add juicy bursts of flavor and vibrant color.
- 2 tablespoons butter: For the luscious caramel sauce base.
- 1/2 cup brown sugar: Gives the caramel sauce its deep sweetness.
- 2 tablespoons milk: Makes the caramel sauce irresistibly smooth.
How to Make Peach Pull-Apart Bread with Caramel Sauce Recipe
Step 1: Activate the Yeast
Start by stirring the warm water and yeast together in a large bowl or stand mixer base. Let it sit for a few minutes until you see a bit of foam forming on top. This step assures your yeast is alive and kicking, which is essential for a soft and fluffy bread rise.
Step 2: Prepare the Wet Ingredients
While the yeast wakes up, melt 4 tablespoons of butter in the microwave. Mix in the milk and vanilla extract, then set this buttery mixture aside. These wet ingredients will bring decadent flavor and velvety softness to your dough.
Step 3: Mix Dry Ingredients and Begin Dough Formation
Add 2 cups of flour, sugar, and salt to the yeast mixture, stirring to combine. This blend of dry ingredients gives the dough a lightly sweet base and essential seasoning.
Step 4: Add Eggs for Structure
Incorporate the eggs into your dough mixture, continuing to stir on a low setting if using a mixer. Eggs enrich the dough, contribute to its tender crumb, and help bind everything perfectly.
Step 5: Combine Wet Mixture and More Flour
Slowly add the butter, milk, and vanilla mixture in a thin stream to the dough. Begin adding the remaining flour, little by little, until the dough forms a cohesive ball and pulls away from the bowl’s sides. Knead the dough on medium speed for 3 to 5 minutes until it becomes smooth and elastic.
Step 6: First Rise
Transfer the dough to a large greased bowl, cover it with a cloth, and let it rise in a warm spot for about an hour and a half. A warm oven set to 170 degrees Fahrenheit for a minute, then turned off, makes a cozy rising environment that encourages a wonderful rise.
Step 7: Prepare the Filling Mixture
While the dough rises, create the filling by mixing the brown sugar, cinnamon, and salt in a small bowl. This mixture will melt into the bread and peaches, creating those addictive layers of sweet spice.
Step 8: Ready the Loaf Pan
Grease a 9 by 5-inch loaf pan well, so your finished bread can slide right out after baking without a hitch.
Step 9: Prep the Peaches and Butter for the Layers
Peel the peaches and chop them finely; aim for about 2 1/2 to 3 cups. Melt the additional 3 tablespoons of butter to brush on the dough before layering with filling and peaches.
Step 10: Roll Out the Dough
Once the dough has doubled in size, turn it out onto a well-floured work surface and roll it into a large rectangle approximately 12 by 24 inches. Don’t worry if it’s not precise — the rustic shape adds to the charm.
Step 11: Layer Butter and Filling
Generously brush the entire dough rectangle with the melted butter. Then sprinkle the cinnamon-brown sugar mix evenly over the top, making sure every bite will have that sweet, spiced goodness.
Step 12: Slice the Dough Into Strips
Using a pizza cutter or sharp knife, slice the dough lengthwise into six equal strips around 24 inches each. These strips will form the layers of your pull-apart bread.
Step 13: Begin Stacking Layers with Peaches
Take the first strip and sprinkle about one-sixth of the chopped peaches on top. Then carefully lay the next strip over the peaches, lifting with your arm underneath if needed to keep the dough intact.
Step 14: Continue Layering
Repeat the process—sprinkle peaches, add another dough strip—until all six strips and peaches are stacked. This layered effect creates the pull-apart magic and juicy pockets of fruit throughout.
Step 15: Slice and Stack Into Pan
Use a sharp knife to cut the stacked layers into segments that fit your loaf pan’s width. Then place the segments upright into the greased pan, stacking them like files in a cabinet. Don’t hesitate to pack them in snugly to create that tall, luscious loaf.
Step 16: Preheat Oven
Set your oven to 350 degrees Fahrenheit to get it ready for baking.
Step 17: Second Rise
Cover the pan with a towel and let the dough rise again in a warm place for 30 to 45 minutes. This step ensures the bread will bake up soft and fluffy with beautiful layers.
Step 18: Bake the Bread
Bake the bread for 40 to 45 minutes, checking around 30 minutes to see if the top is browning too quickly; cover with foil if necessary. Use a toothpick to test doneness by inserting it in the center between layers—it should come out clean or with just a few moist crumbs.
Step 19: Cool
Remove the bread from the oven and cool on a wire rack for about 10 minutes. This resting time lets the layers settle perfectly before serving.
Step 20: Make the Caramel Sauce
While the bread cools, combine butter, brown sugar, and milk in a small saucepan and bring to a boil. Let it boil for one minute, then remove from heat. This smooth, velvety caramel sauce adds the perfect finishing touch of indulgence.
Step 21: Serve with Warm Caramel Drizzle
Carefully turn the bread out onto a cooling rack with parchment or wax paper underneath. Drizzle generously with warm caramel sauce, saving some on the side for dipping. Serve immediately for the most heavenly experience!
How to Serve Peach Pull-Apart Bread with Caramel Sauce Recipe
Garnishes
To elevate your Peach Pull-Apart Bread with Caramel Sauce Recipe, sprinkle freshly chopped pecans or toasted almonds on top for a delightful crunch. A light dusting of powdered sugar or a dollop of whipped cream also complements the richness and makes each slice look as delightful as it tastes.
Side Dishes
Serve a warm slice alongside a creamy vanilla ice cream or a scoop of Greek yogurt for some tangy contrast. If you’re enjoying it at brunch, pair it with fresh berries and a cup of strong coffee or chai tea — the flavors balance beautifully.
Creative Ways to Present
For parties, cut the peach bread into individual squares and place them on a wooden board with small bowls of caramel sauce for dipping. Another fun twist is to serve it as a layered dessert by peeling off pulled-apart pieces and layering them with mascarpone and peach compote in glasses.
Make Ahead and Storage
Storing Leftovers
Once cooled, wrap your Peach Pull-Apart Bread with Caramel Sauce Recipe tightly in plastic wrap or store in an airtight container. It will stay fresh at room temperature for up to two days, allowing you to enjoy slices that remain soft and flavorful.
Freezing
You can also freeze this bread to savor later! Wrap it well in plastic wrap and then foil, and place in the freezer for up to three months. When you’re ready to enjoy, thaw overnight in the fridge and warm gently before serving.
Reheating
To enjoy your bread warm again, heat individual slices in a toaster oven or microwave for 20 to 30 seconds. Rewarm some caramel sauce as well and drizzle on top just before serving to bring back that fresh bakery appeal.
FAQs
Can I use frozen peaches instead of fresh for this Peach Pull-Apart Bread with Caramel Sauce Recipe?
Yes, frozen peaches can work well! Just be sure to thaw them and drain any excess liquid before using to prevent soggy dough layers.
How long does this peach pull-apart bread stay fresh?
Stored in an airtight container at room temperature, it stays delicious for about two days. Beyond that, refrigeration or freezing is your best bet to maintain freshness.
Can I prepare the dough the night before?
Absolutely! After kneading, cover the dough tightly and refrigerate overnight. Just allow it to come to room temperature before proceeding with the rest of the recipe.
Is the caramel sauce difficult to make?
Not at all! The caramel sauce in this recipe is quick and straightforward, made by boiling butter, brown sugar, and milk together. It delivers rich flavor without any complicated steps.
Can this bread be made gluten-free?
This recipe relies on all-purpose flour for structure, but with gluten-free flour blends designed for baking, you could experiment. Keep in mind the texture may vary, so start with a blend suited for yeasted bread.
Final Thoughts
This Peach Pull-Apart Bread with Caramel Sauce Recipe is such a joy to make and even more joyful to eat. Its tender, fruity layers combined with warm spices and indulgent caramel make it a perfect treat to share or keep all to yourself. Don’t wait for a special occasion—bake this beautiful bread soon and savor every delightful pull-apart bite!
Print
Peach Pull-Apart Bread with Caramel Sauce Recipe
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes active plus 2 hours total including rises
- Yield: 8 servings
- Category: Bread
- Method: Baking
- Cuisine: American
Description
Delight in a warm, gooey Peach Pull-Apart Bread layered with cinnamon-spiced brown sugar and fresh peaches, baked to golden perfection and drizzled with a luscious homemade caramel sauce. This irresistible treat combines fluffy yeast bread with the juicy sweetness of ripe peaches and rich caramel, making it perfect for brunch or a comforting dessert.
Ingredients
Dough Ingredients
- 1/4 cup warm water
- 2 3/4 teaspoons active dry yeast
- 4 tablespoons butter, melted
- 1/3 cup milk
- 1 teaspoon vanilla extract
- 2 3/4 cups all-purpose flour (plus 1/4 cup more if necessary)
- 1/4 cup sugar
- 1/2 teaspoon salt
- 2 eggs
Filling Ingredients
- 3/4 cup packed dark brown sugar
- 2 teaspoons cinnamon
- 3 dashes salt
- 3 tablespoons butter, melted
- 3–4 ripe peaches (about 2 1/2 to 3 cups), peeled and finely chopped
Caramel Sauce Ingredients
- 2 tablespoons butter
- 1/2 cup brown sugar
- 2 tablespoons milk
Instructions
- Activate the Yeast: In a stand mixer bowl or large mixing bowl, combine the warm water and active dry yeast. Let it sit for a few minutes until it becomes foamy to ensure the yeast is active.
- Prepare Butter Mixture: In a small bowl, melt 4 tablespoons of butter in the microwave. Add the milk and vanilla extract, then set aside.
- Mix Dry Ingredients: Add 2 cups of the flour, sugar, and salt to the yeast mixture and stir until combined.
- Add Eggs: Incorporate the eggs into the mixture, stirring on low speed.
- Add Butter-Milk Mixture and Flour: Gradually pour the butter-milk mixture into the dough while stirring. Slowly add the remaining flour (and the extra 1/4 cup if needed) until the dough forms a ball and cleans the sides of the bowl. Knead on medium speed for 3 to 5 minutes until smooth and elastic.
- First Rise: Transfer the dough to a large greased bowl, cover with a cloth, and let it rise in a warm place (such as inside a turned-off oven pre-warmed to 170°F) for about 1.5 hours, until doubled in size.
- Prepare Filling: In a small bowl, combine the brown sugar, cinnamon, and salt, then set aside.
- Grease Loaf Pan: Thoroughly grease a 9×5 inch loaf pan and set it aside.
- Prepare Peaches and Butter: Peel and finely chop the peaches into small pieces (about 2 1/2 to 3 cups). Melt 3 tablespoons of butter for brushing later.
- Roll Out Dough: Once the dough has risen, turn it onto a well-floured surface and roll into a rectangle approximately 12×24 inches; the dough will be thin.
- Apply Butter and Sugar Mixture: Brush the rolled dough completely with the melted butter, then evenly sprinkle the cinnamon-brown sugar mixture over the top.
- Cut Dough Strips: Using a pizza cutter, slice the dough into 6 long strips, each about 24 inches long.
- Layer With Peaches: Sprinkle about one-sixth of the chopped peaches over the first strip. Carefully place the next strip on top, then add more peaches. Continue stacking strips and peaches alternately until all are used.
- Cut Into Segments: Using a sharp knife, cut the stacked dough into segments sized to fit the loaf pan widthwise.
- Arrange in Pan: Stand the cut segments vertically in the greased loaf pan, stacking them like files in a filing cabinet. Pack them snugly.
- Second Rise: Cover the pan with a towel and let the dough rise in a warm place for 30 to 45 minutes (avoid placing it in the hot oven during this time).
- Preheat Oven: Preheat the oven to 350°F (175°C).
- Bake: Bake the bread for 40 to 45 minutes, checking around 30 minutes to avoid over-browning. If the top browns too quickly, cover with foil. Bake until a toothpick inserted in the center comes out clean and the bread is golden brown.
- Cool Bread: Remove the bread from the oven and let it cool on a wire rack for 10 minutes.
- Make Caramel Sauce: In a small saucepan, combine 2 tablespoons butter, 1/2 cup brown sugar, and 2 tablespoons milk. Bring to a boil, then boil for 1 minute. Remove from heat.
- Serve: Turn the bread out onto a wire rack placed over parchment or wax paper. Drizzle generously with the warm caramel sauce. Serve warm, saving some sauce for dipping if desired.
Notes
- Allow the dough to rise in a warm, draft-free place for best results.
- Use ripe, juicy peaches for optimal flavor and moisture in the bread.
- If the bread browns too quickly during baking, tent with foil to prevent burning.
- The caramel sauce can be stored in the refrigerator and reheated gently before serving.
- For extra flavor, you can add chopped nuts such as pecans or walnuts to the filling layers.
- This bread is best enjoyed warm but can be refrigerated and reheated in a toaster oven or microwave.
