Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Peach Pull-Apart Bread with Caramel Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 30 reviews
  • Author: admin
  • 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

Scale

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

  1. 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.
  2. Prepare Butter Mixture: In a small bowl, melt 4 tablespoons of butter in the microwave. Add the milk and vanilla extract, then set aside.
  3. Mix Dry Ingredients: Add 2 cups of the flour, sugar, and salt to the yeast mixture and stir until combined.
  4. Add Eggs: Incorporate the eggs into the mixture, stirring on low speed.
  5. 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.
  6. 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.
  7. Prepare Filling: In a small bowl, combine the brown sugar, cinnamon, and salt, then set aside.
  8. Grease Loaf Pan: Thoroughly grease a 9×5 inch loaf pan and set it aside.
  9. 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.
  10. 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.
  11. 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.
  12. Cut Dough Strips: Using a pizza cutter, slice the dough into 6 long strips, each about 24 inches long.
  13. 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.
  14. Cut Into Segments: Using a sharp knife, cut the stacked dough into segments sized to fit the loaf pan widthwise.
  15. Arrange in Pan: Stand the cut segments vertically in the greased loaf pan, stacking them like files in a filing cabinet. Pack them snugly.
  16. 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).
  17. Preheat Oven: Preheat the oven to 350°F (175°C).
  18. 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.
  19. Cool Bread: Remove the bread from the oven and let it cool on a wire rack for 10 minutes.
  20. 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.
  21. 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.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://everydaykitchenmeals.com/peach-pull-apart-bread-with-caramel-sauce-recipe/