Description

This Peach Pull Apart Bread combines a soft, buttery yeast bread with roasted fresh peaches and a sweet vanilla sugar filling. Its layered, sliceable design creates a visually appealing and deliciously fragrant sweet bread, perfect for breakfast or dessert. The bread is soft with tender pockets of juicy roasted peaches, finished with a smooth vanilla glaze.

Ingredients

Scale

For the Bread Dough

2 3/4 cups all-purpose flour
1/4 cup white granulated sugar
2 1/4 teaspoons instant yeast (or active dry yeast as noted)
1/2 teaspoon fine salt
1/3 cup milk
4 Tablespoons butter
1/4 cup water
1 1/2 teaspoons vanilla bean paste (or pure vanilla extract)
2 large eggs
1/2 cup white granulated sugar

For the Vanilla Sugar Filling

1/2 cup white granulated sugar
1 teaspoon vanilla bean paste (or pure vanilla extract)
4 Tablespoons unsalted butter, melted

For the Roasted Peaches

2 large fresh peaches, peeled, thinly sliced, and roasted

For the Vanilla Glaze

1 cup confectioners’/icing sugar
1 Tablespoon milk
1 teaspoon vanilla bean paste (or pure vanilla extract)

Cook Mode Prevent your screen from going dark

Instructions

Make the bread dough: Stir together 2 cups of the flour, 1/4 cup sugar, yeast, and salt in a large bowl or a stand mixer bowl. Heat milk and butter over low heat until butter melts, then add water and vanilla. Cool to warm temperature suitable for yeast. Add milk mixture to dry ingredients and mix until moistened. Add eggs one at a time, mixing just until incorporated. Add remaining flour. Knead with stand mixer dough hook or by hand with additional flour as needed until dough is smooth, moist, and slightly sticky.
First rise: Place dough in a greased bowl, cover tightly with plastic wrap, and let rise in a warm place until doubled, about 45 to 60 minutes.
Roast the peaches: Preheat oven to 350°F. Line a baking sheet with parchment paper. Spread peach slices evenly and roast for 15 minutes. Cool completely on baking sheet.
Prepare vanilla sugar filling: While dough rises, mix sugar and vanilla in a small bowl until it reaches a wet sand consistency. Set aside.
Assemble the pull apart bread: Preheat oven to 350°F with rack in center. Spray a 4 x 10-inch loaf pan with cooking spray (or 9×5-inch pan, adjusting slices as noted). Punch down risen dough and roll into a 12×21 inch rectangle. Cut into six 3 1/2 inch wide strips. Brush melted butter on each strip generously, then sprinkle vanilla sugar evenly over them.
Stack and cut the dough strips: Stack the six strips on top of each other, creating one pile. Cut the pile crosswise into six even pieces about 2 inches wide each.
Arrange in pan: Place the six pieces side by side in the prepared pan. Scatter leftover vanilla sugar over the top.
Add roasted peaches: Slide cooled roasted peach slices gently between the dough stacks every two to three slices, alternating sides for even distribution.
Second rise: Cover pan with plastic wrap and let rise in a warm place, until puffy and nearly doubled, about 30 to 60 minutes.
Bake the bread: Place loaf pan on a baking sheet and bake at 350°F for 35 to 40 minutes. Start checking at 30 minutes. If top browns too fast, tent with foil and continue baking until bread sounds hollow when tapped and an instant-read thermometer reads 190-195°F. Cool in pan 15 minutes, then remove to rack to cool completely.
Prepare vanilla glaze: Combine icing sugar, milk, and vanilla in a bowl, mixing until smooth and pourable. Add more milk if needed.
Glaze the bread: Drizzle the vanilla glaze over the completely cooled bread before serving.

Notes

Active dry yeast can be used instead of instant yeast; warm liquids to about 110°F for activation.
If using a 9×5-inch loaf pan, cut dough strips into narrower widths of about 2 3/4 inches to fit better.
Roasted peaches add a tender, caramelized fruit flavor and moisture to the bread slices.
Cover bread loosely with foil during baking if it browns too quickly on top.
Allow bread to cool completely before glazing to avoid melting the glaze.

Prep Time: 1 hour 15 minutes
Cook Time: 45 minutes
Category: Sweet Bread
Method: Baking
Cuisine: American