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    Home » Recipes » Bread Recipes

    Vanilla Peach Pull Apart Bread

    Jul 23, 2019 | by Jennifer | Last Updated: Jul 6, 2021

    Jump to Recipe

    Deliciously light and flaky peach pull-apart bread, with fresh peach and a vanilla sugar filling and glaze.

    peach pull apart bread with glaze

    It's been crazy hot here the last while, so thank heavens for air conditioning, so I can still bake! This Vanilla Peach Pull-apart Bread was the first thing I baked with the first nice peaches that arrived in my kitchen.

    For this bread, I slightly roasted off the peach sliced before adding them to the bread. The result after baking was perfectly soft and flavourful peaches, that still hold their shape well.

    I never tire of pull-apart bread. It's wonderfully flaky and soft and I love just tearing off a thin slice for a nice treat. You can enjoy this lovely bread any time of day.

    Jump to:
    • Ingredient Notes
    • Cook's Notes
    • Recipe
    • Comments, Questions and Reviews

    Ingredient Notes

    Peaches: I like to roast off the fresh peaches a bit before adding to this bread. Just 15 minutes in a moderate oven is all it takes, then let them cool. This cooks off a bit of the moisture and softens them, and ensures that the peaches are lovely and soft, but still hold their shape in the finished bread.

    Look for nice large, ripe but still firm peaches. I always peel my peaches with a nice sharp Y-shape peeler, which does the job quickly with very little waste of the lovely peach flesh.

    Vanilla: I've pretty much abandoned pure vanilla extract in my kitchen and replaced it with Vanilla Bean Paste. The two can be used in the same measure, but you get the extra vanilla flavour and those lovely brown specks with the vanilla bean paste. If you don't have vanilla bean paste, just use a nice pure vanilla extract.

    Cook's Notes

    As this bread is enriched with eggs and butter, it is best enjoyed in the first day after baking. Well-wrapped, it will be fine into the second day as well. For longer, I'd suggest freezing to enjoy the rest later.

    This bread may look done before it is done. It will need 35-40 minutes in the oven. Check it around the 30 minute mark and if it has browned enough, lay a piece of aluminum foil loosely over-top to prevent further browning and allow to cook longer.

    I've baked my bread up in my 4x10-inch tea loaf pan. If you don't have that pan, you can use a 9x5-inch loaf pan instead. I've included some slightly different instructions for this size pan in the recipe notes.

    peach pull apart bread with glaze

    Recipe

    Vanilla Peach Pull-apart Bread

    Delicious pull-apart bread, filled with fresh peaches and a vanilla sugar filling and glaze.
    Author: Jennifer
    5 stars from 8 ratings
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    Prep Time 25 mins
    Cook Time 35 mins
    Rising Time 1 hr 15 mins
    Total Time 2 hrs 15 mins
    Course Bread
    Servings 12 servings

    Ingredients
     

    For the bread dough:

    • 2 3/4 cups all purpose flour
    • 1/4 cup white granulated sugar
    • 2 1/4 tsp instant yeast or see , *Notes below for active dry yeast
    • 1/2 tsp fine salt
    • 1/3 cup milk
    • 4 Tbsp butter
    • 1/4 cup water
    • 1 1/2 tsp vanilla bean paste, or pure vanilla extract
    • 2 large eggs

    For the vanilla sugar filling:

    • 1/2 cup white granulated sugar
    • 1 tsp vanilla bean paste, or pure vanilla extract

    For assembling:

    • 4 Tbsp. unsalted butter, melted
    • 2 large fresh peaches, peeled and thinly sliced and roasted *see instructions

    For the vanilla glaze:

    • 1 cup confectioners’/icing sugar
    • 1 Tbsp milk
    • 1 tsp vanilla bean paste, or pure vanilla extract
    Prevent screen from going dark

    Instructions
     

    • Make the bread dough: Stir together 2 cups of the flour, 1/4 cup sugar, the yeast and salt in a large bowl or the bowl of a stand mixer fitted with a paddle attachment.
    • In a small saucepan, heat the milk and butter over low heat just until the butter is melted. Alternately, warm in the microwave for about 45 seconds. Remove from the heat and add the 1/4 cup water. Set aside until cooled to just warm (120 to 130°F for instant yeast or about 110F for active dry yeast), about 1 minute. Stir in the vanilla.
    • Add the milk mixture to the flour mixture and, using a rubber spatula or the paddle attachment, mix until the dry ingredients are evenly moistened. With the mixer on low speed, add the eggs, one at a time, mixing just until incorporated after each addition. Stop the mixer and add the remaining 1/2 cup flour.
    • If using a stand mixture, remove the paddle attachment and place the kneading hook on the mixture. Resume mixing on low speed, adding additional flour as needed to make a smooth, moist and just slightly sticky dough. If making by hand, knead with as little additional flour as needed until dough is smooth.
    • Place the dough in a large, greased bowl, cover tightly with plastic wrap and let rise in a warm place until doubled in size, about 45 to 60 minutes.
    • Roast the peaches: Preheat oven to 350F. Line a baking sheet with parchment paper. Scatter peach slices evenly on pan. Roast in preheated oven for 15 minutes. Remove from oven and allow to cool on the baking sheet until completely cool.
    • Make the vanilla sugar filling: While the dough is rising, in a small bowl, mix together the sugar and vanilla. Set aside. The sugar will become a wet sand consistency, so don’t be alarmed when you see this.
    • Assemble the pull apart bread: Preheat the oven to 350°F with the rack in the centre of the oven. Spray a 4 x 10-inch tea loaf pan with cooking spray. **Alternately, use a 9x5-inch loaf pan and see Notes at bottom for cutting strips. Set on to a baking sheet and set aside.
    • Place risen dough on a lightly floured surface and gently deflate the dough. Roll the dough into a 12-inch by 21-inch rectangle. Using a sharp knife and with the long side closest to you, cut the dough into 6 strips even strips about 3 1/2 inches wide from top to bottom, making 6 strips 3 1/2-inches wide and 12 inches long. Using a pastry brush, spread the 4 Tbsp melted butter generously over each of the strips of dough. Scatter all the vanilla sugar mixture evenly over-top of the strips as well.
    • Gently layer all the strips on top of each other into one pile. Using a sharp knife, cut the pile into 6 even pieces, each about 2 inches, making 6 piles about 3 1/2 - 2 inches in size. Arrange the piles in a rowl in your prepared tea loaf pan. Scatter any vanilla sugar the was left behind on your work surface over-top of the loaf.
    • Gently slide cooled, roasted peach slices in between the dough slices here and there across the loaf, about every two-three slices of dough and alternating from one side to the other (so the slices aren't all in the middle or in on one side).
    • Cover the pan with plastic wrap and let the dough rise in a warm place until puffy and almost doubled in size, 30 to 60 minutes.
    • Bake the loaf on top of a baking sheet, until golden brown and they sound hollow when tapped, about 35 minutes or until it reaches about 190-195F when tested with an instant read thermometer. If the top seems to be at risk of over-browning, cover the top loosely with a sheet of aluminum foil and continue cooking. Remove from oven and allow to cool in the pan for 15 minutes, then run a knife around the edge and remove loaf to a cooling rack set on top of a baking sheet. Allow to cool completely.
    • Make the vanilla glaze: In a medium bowl combine the icing sugar with the milk and vanilla until the mixture is smooth and pours easily off a spoon. *You may need to add a touch more milk. Drizzle glaze over cooled loaf.

    Notes

    *For active dry yeast, proof the yeast in 1/4 cup of the water and a pinch of sugar before adding to the flour mixture.
    **For a 9x5-inch pan, roll the dough into a 12x20 rectangle and cut into five 4-inch strips instead. Continue per the rest of the recipe instructions. When arranging in loaf pan, place the widest part of the rectangle stacks down.
    Be sure to read the Ingredient and Cook's Notes above the recipe card for more tips on making this recipe.

    Nutrition

    Calories: 294kcal | Carbohydrates: 48g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 56mg | Sodium: 149mg | Potassium: 108mg | Fiber: 1g | Sugar: 26g | Vitamin A: 400IU | Vitamin C: 1.9mg | Calcium: 23mg | Iron: 1.6mg

    Nutritional information provided for general guidance only and should not be relied upon to make personal health decisions.

    Course Bread
    Cuisine American, Canadian
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    Meet the Author:
    Hi! I'm Jennifer, a home-cook of many years and a lifelong seeker of delicious food! I'm an equal opportunity eater. I enjoy eating all the foods!

    I love to share the classic recipes that I have enjoyed for years, as well as newer discoveries, that have become fast favourites.
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    Reader Interactions

    Comments

    1. Gen says

      January 28, 2021 at 2:27 pm

      5 stars
      I just made a loaf yesterday and it turned out quite good. I skipped the icing and reduced a little bit of sugar. I also used canned peaches since I didn't have any fresh ones at home. I'll definitely make this bread again.very delicious. Thanks!

      Reply
      • Jennifer says

        January 28, 2021 at 7:11 pm

        So glad you enjoyed it! Thanks so much :)

        Reply
    2. Carol says

      July 07, 2020 at 9:10 am

      I cannot see how to find the pan on Amazon for the one you are recommending.There is no link that I can see. I really would like to find a great one and you would certainly be able to direct me in this. The correct pan is so important!

      Reply
      • Jennifer says

        July 07, 2020 at 9:16 am

        Hi Carol, One like this one is good. Roughly 4x10-ish. https://www.amazon.ca/Norpro-3950-Nonstick-Bread-10-Inch/dp/B000SSV61G/ref=sr_1_3?dchild=1&keywords=tea+loaf+pan&qid=1594127638&sr=8-3

        Reply
    3. Ali Roberts says

      December 06, 2019 at 9:43 am

      5 stars
      Unbelievably tasty. The first time I made this my kids wouldn't let me cool it to ice as they wanted to pull it apart whilst still warm - and it was demolished! Am making again today in double quantities to give a loaf away - will need to hide them when the kids get back from school! The smell, texture and taste are all amazing and the sharing aspect is also exactly what you want from foodie experiences! LOVE it. Will try the apple and cinnamon one next!

      Reply
      • Jennifer says

        December 06, 2019 at 9:57 am

        So glad to hear, Ali! I love the food experience of pull-apart breads, too :) Thanks!

        Reply
    4. Susan says

      August 18, 2019 at 9:45 am

      Absolutely delicious! As soon as I saw the post on Instagram, I knew I had to make this bread. Thanks so much for the recipe. As far as I'm concerned, you can't be beat when it comes to yeast bread recipes!

      Reply
    5. Tricia says

      July 26, 2019 at 8:01 am

      5 stars
      What a magnificent treat! I wouldn't have to worry about leftovers with this gorgeous loaf. Pass me a cup of tea and this beautiful bread and I could hurt myself - what a way to go! Pinned :)

      Reply
      • Jennifer says

        July 26, 2019 at 11:15 am

        Thanks Tricia! I loved having this one on the counter to grab a slice off :)

        Reply
    6. Dawn - Girl Heart Food says

      July 25, 2019 at 8:19 am

      5 stars
      How light and fluffy and just simply DELISH do this look, Jennifer?!! Nothing like homemade :) Pinned!

      Reply
      • Jennifer says

        July 25, 2019 at 8:34 am

        Thanks so much, Dawn :)

        Reply
    7. Leanne says

      July 25, 2019 at 7:53 am

      5 stars
      This bread looks so decadent and I'd love to have a slice with my morning coffee right now! I've never tried vanilla bean paste, but after reading your post, I think I might pick some up and try it in a recipe. Love the flavour of vanilla in baked goods!

      Reply
      • Jennifer says

        July 25, 2019 at 8:35 am

        Thanks Leanne! The President's Choice Black Label Vanilla Bean Paste is great, if you want to give a try.

        Reply
    8. Kankana Saxena says

      July 25, 2019 at 1:05 am

      5 stars
      Pull apart bread are such fun to eat! My kid loves it and I often make it savory but now getting tempted to make a sweet version.

      Reply
      • Jennifer says

        July 25, 2019 at 8:59 am

        Sweet versions are a nice treat and, like savory, are endlessly customizable :)

        Reply
    9. Miss Boots says

      July 23, 2019 at 2:46 pm

      Wondering what brand of vanilla paste you would recommend?

      Reply
      • Jennifer says

        July 23, 2019 at 7:26 pm

        I generally use President's Choice Black Label Madagascar Bourbon Vanilla Bean Paste (Canadian, available at Loblaws affiliated stores). In case you're not Canadian, I also like the Nielsen-Massey brand Madagascar Bourbon Vanilla Bean Paste.

        Reply
    10. Mary Ann | The Beach House Kitchen says

      July 23, 2019 at 1:50 pm

      5 stars
      You always inspire me when it comes to homemade breads Jennifer! This looks like another winner for those summer peaches!

      Reply
      • Jennifer says

        July 23, 2019 at 7:27 pm

        Thanks Mary Ann :) Bread making is my therapy :)

        Reply
    11. Milena says

      July 23, 2019 at 11:03 am

      The bread layers look so tempting on their own and with the roasted peach slices and the glaze I would find if very difficult to stop!

      Reply
      • Jennifer says

        July 23, 2019 at 11:49 am

        Thanks Milena and yes, it's a little too easy to just pull off a slice everytime I pass by :)

        Reply
    12. [email protected] says

      July 23, 2019 at 9:37 am

      5 stars
      I love its tender crumb and sweet flavor of the vanilla and peach! This bread is heavenly!

      Reply
      • Jennifer says

        July 23, 2019 at 9:41 am

        Thanks so much, Annie :)

        Reply

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