Description
Delight in this Caramel Apple Pull Apart Bread featuring tender cinnamon-spiced apples, gooey caramel, and semi-sweet chocolate chips nestled inside soft pizza dough. This warm, pull-apart treat is perfect for breakfast, brunch, or dessert, combining the comforting flavors of caramel and apple in an easy-to-make loaf.
Ingredients
Scale
For the Dough and Filling
- 13 ounces pizza dough, defrosted
- 2 green apples or red apples, chopped
- 4 tablespoons butter
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- ¼ cup white granulated sugar
- 2 teaspoons water
- ¼ cup caramel topping sauce, plus extra for drizzling
- 3-4 tablespoons semi-sweet chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s at the perfect temperature for baking the bread.
- Cook Apples: Melt the butter in a pan over medium-high heat. Add the chopped apples and cook for 4 minutes. Then stir in vanilla extract, sugar, and water. Reduce heat to medium-low and cook the apples, stirring occasionally, for 6-8 minutes until tender and easily pierced with a fork. Drain any excess liquid and transfer apples to a bowl to cool.
- Prepare Dough: Lightly flour a surface and roll the defrosted pizza dough into approximately a 15×9 inch rectangle. Trim the edges to create straight sides for even layering.
- Assemble Filling: Spread the caramel sauce evenly over the dough’s surface. Sprinkle the cooled apple mixture over the caramel, then scatter the semi-sweet chocolate chips on top.
- Cut Dough: Using a pizza cutter, slice the dough lengthwise into six equal strips. Arrange these strips into two stacks of three. Cut each strip widthwise into three equal squares.
- Stack in Pan: Grease a 9×5 inch loaf pan well, then turn it vertically. Stack the squares into the loaf pan vertically, creating layers filled with apples, caramel, and chocolate.
- Bake: Bake the stacked loaf for 30 to 35 minutes until the bread has a deep golden-brown color but is not burnt.
- Cool: Remove the bread from the oven and allow it to cool completely in the pan for about an hour. Cooling helps the caramel and chocolate set for easier pulling apart.
- Serve: Optionally drizzle additional caramel topping over the cooled bread for extra sweetness and a beautiful finish. Serve by pulling apart individual squares for a fun and delicious treat.
Notes
- Drain excess liquid from the cooked apple mixture before spreading it on the dough to avoid sogginess.
- Use green apples for a tart flavor or red apples for a sweeter taste.
- Ensure the loaf pan is well greased to prevent sticking when baking and removing the bread.
- Allow the bread to cool fully for the best texture and ease of pulling apart.
- Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for longer freshness.
