Description
This Caramel Apple Pull Apart Bread is a delightful treat featuring tender cooked apples infused with vanilla and sugar, layered with rich caramel sauce and semi-sweet chocolate chips, all encased in soft pizza dough and baked to golden perfection. Perfect for breakfast, dessert, or a special snack, this pull-apart bread offers a wonderfully gooey and flavorful experience that’s easy to share.
Ingredients
Scale
Basic Ingredients
- 13 ounces pizza dough (defrosted)
- 2 green apples (or red, chopped)
- 4 tablespoons butter
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- ¼ cup white granulated sugar
- 2 teaspoons water
- ¼ cup caramel topping sauce
- 3-4 tablespoons semi-sweet chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to ensure it reaches the perfect temperature for baking the bread.
- Cook Apples: In a pan over medium-high heat, melt the butter. Add the chopped apples and cook for 4 minutes. Stir in vanilla extract, sugar, and water, then reduce heat to medium-low and cook for another 6-8 minutes, stirring occasionally, until apples are tender enough to pierce with a fork. Drain any excess liquid from the apple mixture to prevent sogginess and set aside to cool.
- Prepare Dough: On a floured surface, roll out the pizza dough into an approximate 15×9 inch rectangle. Trim off the edges to make straight sides for a neat stack.
- Assemble Filling: Spread the caramel sauce evenly over the dough. Sprinkle the cooked apple mixture and chocolate chips on top, ensuring an even distribution for balanced flavor in every bite.
- Cut Strips and Squares: Using a pizza cutter, cut the dough lengthwise into six strips. Make two stacks of three strips each. Then cut each strip widthwise into three equal squares, which will be stacked in the loaf pan.
- Stack in Pan: Grease a 9×5 inch loaf pan well. Turn it vertically and carefully stack the squares into the pan, alternating to create the pull-apart layers.
- Bake Bread: Place the pan in the preheated oven and bake for 30-35 minutes or until the bread turns deeply golden brown but not burnt.
- Cool Bread: Remove the bread from the oven and allow it to cool completely in the pan for about an hour. This helps the layers set and improves the texture.
- Serve: Drizzle additional caramel topping over the bread if desired before serving. Enjoy warm or at room temperature.
Notes
- Drain excess liquid from the apple mixture before adding it to the bread to avoid soggy dough.
- You can use either green or red apples depending on your preferred flavor and sweetness.
- Chilling the dough briefly before stacking can make handling easier, though it is not necessary.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerated up to 5 days.
- Warm slightly before serving to enhance the gooey texture of the caramel and chocolate.
