Peach Pull Apart Bread
Recipe type: yeast bread, breakfast
Prep time: 
Cook time: 
Total time: 
Serves: Serves 6
Tender sweet bread stuffed with peaches and cinnamon.
  • For the dough:
  • 1/4 cup warm water
  • 1 package active dry yeast
  • 1 teaspoon sugar
  • 4 tablespoons butter, melted
  • 1/3 cup milk
  • 1 teaspoon vanilla
  • 3 cups all-purpose flour
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 2 eggs
  • For the Filling:
  • 3/4 cup brown sugar, packed
  • 2 teaspoons cinnamon
  • a few dashes of salt
  • 3 tablespoons butter, melted
  • 3 - 4 ripe peaches, finely chopped (2 1/2 or 3 cups)
  1. Add the yeast to the warm water with 1 teaspoon sugar. Let set for 5 minutes or until bubbly.
  2. Add the flour, sugars, salt to the mixer bowl fitted with the dough hook. Mix together.
  3. Add the yeast mixture to the bowl with the eggs, milk and vanilla. Mix together on medium speed. When it all comes together mix with the dough hook to knead the dough for another 4 - 5 minutes. Dough should be supple and shiny. Remove dough hook. Remove dough to a greased big bowl and cover until dough has raised until doubled in size in a warm place.
  4. Towards the end of the raising time make the filling. Bring a pan of water to a boil to remove the skins from the peaches. Put the peaches in the water (they should be covered) for about 2 minutes. Check with a paring knife to make sure skin comes off easily. Run under cold water. Remove skins and chop the peaches into bite size pieces. Put them in a bowl.
  5. Add the brown sugar, cinnamon and salt to a bowl. Set aside.
  6. Melt the butter.
  7. Grease a 9 x 5 inch loaf pan and set aside. Preheat oven to 350 degrees.
  8. Roll the dough into a 12 x 24 inch piece. It will be thin. Brush the dough with the butter. Sprinkle the brown sugar mixture over it.
  9. Use a pizza cutter or a sharp knife and cut the dough into 6 strips lengthwise. Then sprinkle 1/6 of the peaches on one strip. Top with a another strip of dough. Sprinkle again with the peaches. Repeat until you have done all 6 strips.
  10. Now cut the dough into segments that will fit into your bread pan. Continue to stack the dough in the pan until you have filled it. Cover and let raise until doubled.
  11. Bake at 350 between 35 - 45 minutes. (mine took 40, but all ovens are different)
  12. Run a knife around the outside of the bread after the bread has cooled about 5 minutes. Turn over onto a cookie rack. Flip over so top is on top. Be careful that caramelized sugar will burn you good if you're not careful. Eat while warm!
Recipe by Recipes Food and Cooking at