Description
This Peach Pull Apart Bread is a soft, fluffy treat filled with sweet cinnamon-spiced peaches and finished with a smooth vanilla glaze. Perfect for breakfast or dessert, this bread combines a tender yeast dough with a luscious peach filling and a cinnamon sugar coating, baked to golden perfection and served warm for maximum flavor and comfort.
Ingredients
Dough:
- 3 cups all-purpose flour
- 1/4 cup sugar
- 1 packet (2 1/4 tsp) active dry yeast
- 1 tsp salt
- 1/2 cup whole milk, warm
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1 tsp vanilla extract
Peach Filling:
- 2 large peaches, peeled and diced
- 1/4 cup sugar
- 1/2 tsp cinnamon
- 1 tbsp cornstarch (optional, to thicken)
Cinnamon Sugar Coating:
- 1/2 cup sugar
- 1 tsp ground cinnamon
- 1/4 cup unsalted butter, melted
Vanilla Glaze:
- 1/2 cup powdered sugar
- 1 tbsp milk
- 1/2 tsp vanilla extract
Instructions
- Prepare the Dough: In a large bowl, combine the flour, sugar, yeast, and salt. In a separate small bowl, mix the warm milk, melted butter, egg, and vanilla extract. Add the wet ingredients to the dry ingredients and mix until a dough forms. Knead the dough for about 5-7 minutes, until it becomes smooth and elastic. If the dough is too sticky, add a little more flour.
- First Rise: Shape the dough into a ball and place it in a greased bowl. Cover with a clean kitchen towel and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
- Make the Peach Filling: While the dough is rising, prepare the peach filling. In a medium saucepan, combine the diced peaches, sugar, cinnamon, and cornstarch (if using). Cook over medium heat, stirring occasionally, until the peaches soften and the mixture thickens, about 5-7 minutes. Remove from heat and let it cool slightly.
- Prepare Cinnamon Sugar: In a small bowl, combine the sugar and cinnamon for the coating. Set aside.
- Assemble the Bread: Once the dough has risen, punch it down and transfer it to a floured surface. Roll the dough out into a large rectangle, about 12×18 inches. Brush the melted butter over the dough, then sprinkle evenly with the cinnamon sugar mixture. Spread the peach filling over the dough in an even layer.
- Form the Layers: Slice the dough into 6-8 strips lengthwise. Stack the strips on top of each other, then cut the stack into smaller squares (about 6-8 squares). Arrange the squares in a greased 9×9-inch baking pan, stacking them so they form layers. Cover the pan with a towel and let it rise for another 30 minutes.
- Bake: Preheat your oven to 350°F (175°C). Bake the bread for 30-35 minutes, or until golden brown and cooked through. If the top is browning too quickly, cover it loosely with aluminum foil and continue baking.
- Make the Glaze (Optional): While the bread is baking, whisk together the powdered sugar, milk, and vanilla extract until smooth to create the glaze.
- Serve: Once the bread is done baking, let it cool slightly before drizzling with the glaze. Serve warm and enjoy!
Notes
- Use ripe peaches for the best flavor and natural sweetness in the filling.
- The cornstarch in the peach filling is optional but helps to thicken the mixture and prevent sogginess.
- Allow the bread to cool slightly before glazing to prevent the glaze from melting off.
- Store leftovers in an airtight container at room temperature for up to 2 days or freeze for longer storage.
- You can substitute the peaches with other stone fruits like nectarines or plums.
