Introduction

Oh friends, let me tell you about a little piece of sunshine that comes in the form of bread! Remember those lazy summer afternoons, maybe sitting on the porch swing, with the sweet scent of ripe peaches in the air? This Peach Pull Apart Bread recipe bottles up that feeling and turns it into a warm, gooey, utterly delicious treat. It feels special, like something you’d make for a holiday brunch or a potluck, but honestly? It’s surprisingly easy to whip up, and the smell of it baking? Pure heaven. Get ready to make some beautiful kitchen memories!

Why You’ll Love This Recipe

Seriously, what’s not to love? This bread is a winner for so many reasons:

Fast (well, fast for a yeasted bread! The hands-on time is minimal)
Easy (don’t be intimidated by yeast, it’s friendly!)
Giftable (wrap it up and spread the peachy joy!)
Crowd-pleasing (watch it disappear!)

Ingredients

Gather ’round, let’s talk about the good stuff you’ll need. Nothing too fancy, just simple pantry staples and those gorgeous peaches!

For the bread dough:

2 3/4 cups all-purpose flour: The base of our cozy bread.
1/4 cup white granulated sugar: Just enough sweetness for the dough itself.
2 1/4 teaspoons instant yeast: My go-to! It’s so easy to work with and doesn’t require proofing first.
1/2 teaspoon fine salt: Balances out all the sweetness.
1/3 cup milk: Adds richness and helps the dough stay soft. Warm it up a little!
4 Tablespoons butter: Melted. Adds tenderness and flavor.
1/4 cup water: Warm water to help activate the yeast.
1 1/2 teaspoons vanilla bean paste, or pure vanilla extract: Vanilla bean paste gives those pretty flecks, but good pure extract works beautifully too!
2 large eggs: Room temperature if you can, they incorporate better into the dough.

For the vanilla sugar filling:

1/2 cup white granulated sugar: This is the magic coating!
1 teaspoon vanilla bean paste, or pure vanilla extract: More vanilla? Yes, please!

For assembling:

4 Tablespoon unsalted butter, melted: For dipping the dough pieces. Pure indulgence!
2 large fresh peaches, peeled and thinly sliced and roasted: Ripe, juicy peaches are key! Peeling makes for a smoother texture, and a quick roast brings out their sweetness.

For the vanilla glaze:

1 cup confectioners’/icing sugar: For that sweet, drippy finish.
1 Tablespoon milk: To thin the glaze to just the right consistency.
1 teaspoon vanilla bean paste, or pure vanilla extract: You know the drill… extra vanilla!

How to Make It

Alright, rolling up our sleeves! Follow these steps, and you’ll have a warm loaf ready to pull apart before you know it.

Here’s how we do it:

Make the Dough: In a large bowl (or the bowl of your stand mixer), whisk together the flour, granulated sugar, instant yeast, and salt. In a separate microwave-safe bowl or small saucepan, gently warm the milk, melted butter, and water until it’s warm to the touch, about 115°F (46°C). It shouldn’t be hot! Stir in the vanilla extract.
Combine Wet and Dry: Pour the warm wet ingredients into the dry ingredients. Add the eggs. If using a stand mixer, attach the dough hook and mix on low speed until everything comes together, then increase speed to medium and knead for 6-8 minutes until the dough is smooth and elastic. If kneading by hand, stir with a wooden spoon until a shaggy dough forms, then turn out onto a lightly floured surface and knead for 8-10 minutes until smooth. The dough should be slightly sticky.
First Rise: Lightly grease a clean bowl with butter or cooking spray. Place the dough in the bowl, turning to coat. Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let it rise in a warm place for about 1-1.5 hours, or until it has doubled in size. I often put mine in a slightly warm (turned off!) oven.
Prep Filling & Peaches: While the dough is rising, stir together the 1/2 cup sugar and 1 teaspoon vanilla bean paste for the filling in a small bowl. Have your melted butter ready for assembly. Ensure your peaches are peeled, thinly sliced, and roasted (a quick toss with a little sugar and a few minutes in a hot oven does the trick!).
Punch Down & Roll Out: Once the dough has doubled, gently punch it down. Turn the dough out onto a lightly floured surface. Roll it into a rectangle, roughly 12×18 inches.
Cut the Dough: Using a sharp knife or a pizza cutter, cut the dough into roughly 2-inch squares. Don’t worry if they aren’t perfect!
Assemble the Bread: This is the fun part! Get your loaf pan ready (a standard 9×5 inch loaf pan works great) and lightly grease it. Take each dough square, dip it quickly into the melted butter, then dip or dredge it in the vanilla sugar mixture. Layer the coated dough squares vertically in the prepared loaf pan, interspersing pieces of the roasted peaches between the layers. Try to stack them up like dominoes standing on end. Keep going until the pan is full.
Second Rise: Cover the loaf pan loosely with plastic wrap or a kitchen towel. Let it rise again in a warm place for 30-45 minutes, or until the dough has risen up over the edge of the pan.
Bake: Preheat your oven to 350°F (175°C). Bake the bread for 30-35 minutes, or until the top is golden brown and a wooden skewer inserted into the center (avoiding a peach slice if possible!) comes out clean. If the top starts getting too dark before it’s done, you can loosely tent it with foil.
Make the Glaze: While the bread is baking or cooling slightly, whisk together the confectioners’ sugar, milk, and vanilla bean paste in a small bowl until smooth. Add a tiny splash more milk if it’s too thick, or a little more sugar if too thin.
Glaze & Serve: Let the bread cool in the pan for about 10-15 minutes before gently inverting it onto a wire rack or serving platter. Drizzle the vanilla glaze generously over the warm bread, letting it drip down the sides. Serve warm and let everyone pull off a piece!

Substitutions & Additions

Want to mix things up? Here are a few ideas:

Other Fruits: Apples (thinly sliced and perhaps sautéed briefly), berries (fresh or frozen, though frozen can release a lot of juice), or even thinly sliced pears could work. Adjust prep as needed.
Add Spices: A pinch of cinnamon, nutmeg, or cardamom in the vanilla sugar filling would be lovely, especially with peaches or apples.
Nutty Crunch: Sprinkle some chopped pecans or walnuts in with the peaches during assembly for added texture and flavor.
Almond Extract: Swap some of the vanilla for almond extract in the filling or glaze for a different flavor profile.
Use Store-Bought Dough: While homemade dough is truly the best here, you could try using canned biscuit dough or pizza dough cut into pieces in a pinch. The texture will be different, but it’s a time-saver.

Tips for Success

Baking is fun, and these little tips can help make sure your bread turns out perfectly!

Warmth is Key for Rising: Yeast loves a warm, draft-free spot. A slightly warm, turned-off oven, near a sunny window, or even on top of your fridge are good places.
Don’t Add Too Much Flour: When kneading or rolling, use just enough flour so the dough doesn’t stick like crazy. A slightly sticky dough makes for a more tender bread.
Peaches Matter: Use ripe, but not overly mushy, peaches. Slicing them thinly ensures they cook through and don’t make the bread soggy. Roasting them briefly before assembly really concentrates their flavor!
Layering Fun: Take your time layering the dough squares and peaches. Getting them vertical helps create those distinct “pull apart” layers.
Don’t Overbake: Keep an eye on the bread during the last 10-15 minutes. It should be golden brown, not dark brown, and feel set.
Prep Ahead: You can make the dough the day before and let it do its first rise slowly in the refrigerator overnight. Punch it down, let it warm up on the counter for 30-60 minutes, then proceed with rolling and assembling.

How to Store It

Okay, assuming there are leftovers (which is a big assumption!)…

Let the bread cool completely. Store it in an airtight container at room temperature for 1-2 days. The glaze might get a little soft, but it will still be delicious. You can gently warm individual pieces in the microwave for a few seconds to get that fresh-baked feel back.

FAQs

Got questions? I’ve got answers!

Can I use frozen peaches?

Yes, you can! Thaw them completely and drain off as much liquid as possible before using them. Excess water can make the bread soggy.

Can I make the dough ahead of time?

Absolutely! After the first rise, punch the dough down, place it back in the greased bowl, cover it tightly, and refrigerate for up to 24 hours. Let it sit at room temperature for about an hour before rolling it out and assembling.

Why is it called “pull apart” bread?

It’s all about the way you assemble it! By cutting the dough into squares, coating them, and layering them vertically in the pan, you create distinct layers that you can easily pull apart once it’s baked.

Warm & Cozy Peach Pull Apart Bread

Print Recipe Pin Recipe

Cook Time 30

Equipment

Large bowl
Stand Mixer with dough hook (optional)
Microwave-safe bowl or small saucepan
Wooden spoon if kneading by hand (optional)
Plastic wrap or damp kitchen towel
Small bowl
Sharp knife or pizza cutter
Loaf pan standard 9x5 inch; lightly greased
Oven
Wooden skewer (for testing doneness)
foil (optional, for tenting)
Whisk
Wire rack
Serving platter

Ingredients

For the bread dough

2.75 cup all-purpose flour The base of our cozy bread.
0.25 cup white granulated sugar Just enough sweetness for the dough itself.
2.25 teaspoon instant yeast My go-to! It's so easy to work with and doesn't require proofing first.
0.5 teaspoon fine salt Balances out all the sweetness.
0.33 cup milk Adds richness and helps the dough stay soft. Warm it up a little!
4 Tablespoon butter Melted. Adds tenderness and flavor.
0.25 cup water Warm water to help activate the yeast.
1.5 teaspoon vanilla bean paste or pure vanilla extract
2 large eggs Room temperature if you can, they incorporate better into the dough.

For the vanilla sugar filling

0.5 cup white granulated sugar This is the magic coating!
1 teaspoon vanilla bean paste or pure vanilla extract More vanilla? Yes, please!

For assembling

4 Tablespoon unsalted butter melted. For dipping the dough pieces. Pure indulgence!
2 large fresh peaches peeled and thinly sliced and roasted. Ripe, juicy peaches are key! Peeling makes for a smoother texture, and a quick roast brings out their sweetness.

For the vanilla glaze

1 cup confectioners’/icing sugar For that sweet, drippy finish.
1 Tablespoon milk To thin the glaze to just the right consistency.
1 teaspoon vanilla bean paste or pure vanilla extract You know the drill... extra vanilla!

Instructions

Make the Dough: In a large bowl (or the bowl of your stand mixer), whisk together the flour, granulated sugar, instant yeast, and salt. In a separate microwave-safe bowl or small saucepan, gently warm the milk, melted butter, and water until it's warm to the touch, about 115°F (46°C). It shouldn't be hot! Stir in the vanilla extract.
Combine Wet and Dry: Pour the warm wet ingredients into the dry ingredients. Add the eggs. If using a stand mixer, attach the dough hook and mix on low speed until everything comes together, then increase speed to medium and knead for 6-8 minutes until the dough is smooth and elastic. If kneading by hand, stir with a wooden spoon until a shaggy dough forms, then turn out onto a lightly floured surface and knead for 8-10 minutes until smooth. The dough should be slightly sticky.
First Rise: Lightly grease a clean bowl with butter or cooking spray. Place the dough in the bowl, turning to coat. Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let it rise in a warm place for about 1-1.5 hours, or until it has doubled in size. I often put mine in a slightly warm (turned off!) oven.
Prep Filling & Peaches: While the dough is rising, stir together the 1/2 cup sugar and 1 teaspoon vanilla bean paste for the filling in a small bowl. Have your melted butter ready for assembly. Ensure your peaches are peeled, thinly sliced, and roasted (a quick toss with a little sugar and a few minutes in a hot oven does the trick!).
Punch Down & Roll Out: Once the dough has doubled, gently punch it down. Turn the dough out onto a lightly floured surface. Roll it into a rectangle, roughly 12x18 inches.
Cut the Dough: Using a sharp knife or a pizza cutter, cut the dough into roughly 2-inch squares. Don't worry if they aren't perfect!
Assemble the Bread: This is the fun part! Get your loaf pan ready (a standard 9x5 inch loaf pan works great) and lightly grease it. Take each dough square, dip it quickly into the melted butter, then dip or dredge it in the vanilla sugar mixture. Layer the coated dough squares vertically in the prepared loaf pan, interspersing pieces of the roasted peaches between the layers. Try to stack them up like dominoes standing on end. Keep going until the pan is full.
Second Rise: Cover the loaf pan loosely with plastic wrap or a kitchen towel. Let it rise again in a warm place for 30-45 minutes, or until the dough has risen up over the edge of the pan.
Bake: Preheat your oven to 350°F (175°C). Bake the bread for 30-35 minutes, or until the top is golden brown and a wooden skewer inserted into the center (avoiding a peach slice if possible!) comes out clean. If the top starts getting too dark before it's done, you can loosely tent it with foil.
Make the Glaze: While the bread is baking or cooling slightly, whisk together the confectioners' sugar, milk, and vanilla bean paste in a small bowl until smooth. Add a tiny splash more milk if it's too thick, or a little more sugar if too thin.
Glaze & Serve: Let the bread cool in the pan for about 10-15 minutes before gently inverting it onto a wire rack or serving platter. Drizzle the vanilla glaze generously over the warm bread, letting it drip down the sides. Serve warm and let everyone pull off a piece!

Notes

Tips for Success: Warmth is Key for Rising (Yeast loves a warm, draft-free spot). Don't Add Too Much Flour (use just enough so dough doesn't stick; slightly sticky dough makes for tender bread). Peaches Matter (Use ripe but not mushy, slice thinly, roast briefly). Layering Fun (Layer squares and peaches vertically for distinct pull-apart layers). Don't Overbake. Prep Ahead: Dough can do its first rise in the refrigerator overnight (up to 24 hours). Punch down and let warm up on the counter for 30-60 minutes before rolling. Storage: Cool completely, store in airtight container at room temperature for 1-2 days. Glaze may soften. Can gently warm individual pieces in the microwave. FAQs: Can use frozen peaches (thaw and drain well). Store-bought dough (canned biscuit or pizza dough) is a possible time-saving substitute, but texture will differ. Substitutions/Additions: Other fruits (apples, berries, pears - adjust prep), Add Spices (cinnamon, nutmeg, cardamom in filling), Nutty Crunch (chopped pecans or walnuts), Almond Extract (swap for some vanilla).