Apple Pull Apart Bread with Caramel Drizzle

A delicious monkey bread or pull apart bread loaded with apples and drizzled in caramel. Sure to be a hit for dessert or breakfast.

There is just something about the smell of fresh bread wafting through your house on a weekend. Add some apples, cinnamon, nutmeg and caramel sauce and it’s almost sensory overload. Notice I say “almost”. To me there is no such thing as “too much of a good thing”. When I make things with cinnamon and nutmeg I just want the food to practically swim in it. I cannot help myself. I find myself dashing on a little more spice, then a little more. Luckily my family shares my obsession with cinnamon and nutmeg. They also share my love of caramel. Nothing screams weekend like that amber sweetness being swirled in a favourite pot on top of the stove. Sometime too much of a good thing is…well, a good thing, When you combine apples, cinnamon, nutmeg and caramel it’s a great thing.

Like all great things it’s starts with a simple idea. That’s what Isabel Foodie did with Sunday Supper. She took a simple concept of encouraging families to get together around the table once a week. It’s a concept that dates back for generations in most families. Sitting down at the table used to be a given. It’s what families did at the end of a long day. Nowadays so many of us have gotten so busy that sitting at the table is not something that happens every day. Isabel wants to change that. Once a week we rally together and make dinner and family time a priority. For some of us doing it once or twice a week is all we can manage. For some families it’s an everyday thing. For mine it happens about once a week. With a hubby who works out-of-town, a son who lives across the country and a daughter who is in University and has late classes it is about all we can manage. It’s a nice thing when it happens though. We did it often when my son visited over the holidays. I miss that. So if you have young kids let me just say you should cherish the days when they are young and you can all sit down together. Time flies by and life changes, and one day you’ll wake up and those moments together become fewer and fewer. So hang on to them as long as you can folks.

I’d like to take a minute to say a huge thank you to Isabel of Family Foodie for starting this movement. She brought together a wonderful group of people and I am so lucky to count her and the Sunday Supper crew as friends. These folks turn up week after week to bring you amazing food inspiration. They are a dedicated bunch of bloggers with a simple mission. To inspire you all to cook together, sit down to supper as a family and bond with your loved ones over great food. Isabel really believes in what she’s doing and I admire her for her dedication and passion for the cause. So Happy Birthday Sunday Supper, and Happy Birthday Isabel. We are all so proud of you.

This week we all picked recipes from past Sunday Supper events that belonged to other members of the crew. I picked Gotta Get Baked’s Apple Pull Apart Monkey Bread. I remember falling in love with it during our Autumn Apple Party. So when the event was posted and we were asked to pick something from another blogger I just knew this was the recipe for me. There’s so many great recipes to choose from with Sunday Supper so I just went with my gut instinct. It never steers me wrong. Well except that one time in the ’80’s with the big hair. Oh and maybe the Dorothy Hamill haircut in grade school. Perhaps the spiral perm of doom in the ’90’s. Okay so I trust my gut with food, but not hair choices. Whew, glad we cleared that up.

Bloggers like to tinker with recipes but I didn’t change much with this recipe.. I read her notes which said she would not put apples on the bottom again and she was a tad disappointed in the texture of the dough and how moist the monkey bread was. Her family raved about it so she was probably just being too hard on herself as us food bloggers tend to be. But for me if someone makes a note about something I like to heed their advice and make adjustments based on their opinion. So I did two batches of bread. One I dipped in applesauce instead of butter, and one I dipped in vegetable oil instead of butter. I also did not saute the apples. I figured if moisture was the issue leaving the apples uncooked like a pie might work. Then I grated them instead of slicing them so they would cook enough and also the pieces would be small and blend well with the bread. One never knows whether their “theories” will work until the end product comes out of the oven. Then it’s either a swing and miss or a swing and a grand slam. I’m assuming those are the right terms since Lunie hates sports. That’s baseball right? Hm…maybe I should just stick to baking.

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Apple Pull Apart Bread with Caramel Drizzle

A delicious monkey bread or pull apart bread loaded with apples and drizzled in caramel. Sure to be a hit for dessert or breakfast.

Course Dessert

Cuisine American

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Servings 2 loaf pans

Author Kim Beaulieu

Ingredients

For the bread portion:

• 1 cup whole milk warm
• 1/3 cup water warm
• 1/4 cup butter melted and cooled
• 4 tablespoons honey
• 3 3/4 cups flour divided (I used AP, original calls for Bread Flour)
• 1 envelope of quick rise yeast
• 1 1/2 teaspoons salt

For the sugar coating:

• 1/2 cup of apple sauce butter or vegetable oil work well too
• 1 teaspoon vanilla
• 1 1/2 cups vanilla sugar regular sugar works well
• 1 cup vanilla brown sugar regular brown sugar works well
• 4 teaspoons cinnamon
• 2 teaspoon Roasted Saigon cinnamon
• 2 teaspoon nutmeg
• 1/2 teaspoon vanilla salt

For the apple portion:

• 4 apples peeled then grated (I used 3 granny smith and 1 gala)
• 1/2 cup brown sugar
• 2 teaspoons cinnamon
• 1 teaspoon Roasted Saigon cinnamon
• 1 teaspoon nutmeg

For the caramel:

• 1/2 cup warm water
• 1 1/2 cups sugar
• 2 tablespoons butter
• 1/2 cup heavy cream
• 1 teaspoon vanilla
• Pinch of vanilla salt

Instructions

For the bread portion:

• Whisk the milk, water, butter and honey together in a measuring cup. Set aside.
• In your stand mixer with dough hook attachment combine 3 1/2 cups of the flour, the yeast and the salt. Turn mixer on low and slowly add the wet ingredients.
• Once it comes together nicely increase the speed to a medium setting and let it knead the dough until it's smooth and elastic. You can add more flour as needed. I used all the flour. The dough should pull away nicely from the sides of the bowl when it's ready.
• Turn off mixer and remove the hook. Place dough on a lightly floured surface and knead for a minute or two until it forms a ball.
• Pop the dough in a well oiled bowl (I use non stick spray) and cover. Let stand in a warm area for about 1 1/2 to 2 hours, it should double in size.
• While it's doubling I suggest working on the caramel and grating the apples.
• Once it doubles you want to pop it onto a cutting board.
• Start dividing it into little balls.
• Pop those balls in the apple sauce first, then dunk them in the sugar coating.
• Now place them in a parchment lined tin. I used two bread tins and made two breads instead of one large one.
• Line the bottom of each pan with some sugar coating.
• Start layering your bread pieces into the pan.
• Once you have one layer toss the apple mixture over top.
• Now add another layer of bread pieces, after dunking them in applesauce and sugar coating like you did the first time.
• If there's any sugar coating left dump it over top of the bread.
• Cover the bread and let rise for another 1 to 2 hours, it should double in size.
• Pop in a pre-heated 350 F oven for about 40 minutes.

For the sugar coating:

• Mix all the ingredients together in a bowl. Set aside until needed.

For the apple portion:

• Mix all the ingredients together in a medium sized bowl and set aside until needed,
• (I would recommend doing it right before you need it so the apples don't brown)

For the caramel:

• In a medium saucepan over medium-low heat, combine the water and sugar. Stir until all the sugar dissolves.
• Now it's a waiting game. Let it cook over medium heat and do not stir. You want to wait until it turns amber. It takes awhile. You can swirl it lightly by sort of swishing the pan around lightly but do not stir it.
• Once it's amber you remove from the heat.
• Add the butter and swirl it around till it melts.
• Add the cream (it's going to bubble up, do not panic it's suppose to do this) and whisk until it's smooth.
• Add the vanilla and salt. Whisk until smooth.
• Pour into a jar or container and let cool off for a bit. You want it soft enough to pour over the bread but not hard so it won't pour.

Putting it all together:

• Let bread cool a bit.
• Now pour caramel over top.
• Serve with a big old caramel apple bread smile!

Notes

You can substitute other fruit for apples. Or add nuts of any kind.
You don't have to pour caramel over top.
If you want less moisture leave out apples. Or add some corn starch.
Make sure you read over the whole recipe. You have two points where you are letting it rise so you need to account for that.
Recipe inspired by Gotta Get Baked. She adapted it from America's Test Kitchen Family Cookbook.
Caramel recipe is from Fine Cooking.

You can learn how to make vanilla salt, vanilla sugar and vanilla brown sugar on my blog. If you don’t have the time or inclination to make them just use regular salt, sugar and brown sugar. I shall understand that you are boring and non-adventurous and not judge you too harshly. Okay I’m kidding. I will probably judge you harshly. *evil giggles*

Thanks to the lovely Gotta Get Baked for inspiring me to whip up this delicious bread. You do good work woman! Love your blog and so happy I got to celebrate our birthday by making one of your dishes. Gotta Get Baked was inspired by America’s Test Kitchen for this dish. I used Fine Cooking’s recipe for caramel. It’s my go to caramel recipe. I used their recipe to make my Banana Sticky Buns and have been using it ever since. It’s an amazing caramel recipe and quite simple to make even for beginners.

Make sure you stop by all the other Sunday Supper crew’s recipes. They have cooked up some amazing dishes for you this week. Let me just say I’m beyond thrilled to see my Lasagna Soup being made by Susan of The Girl in the Little Red Kitchen, sure hope it turned out fabulous! Also my Chocolate Fudge Brownie Ice Cream was made by the lovely Jennie of Messy Baker Blog. I cannot wait to see how she liked it. Thanks ladies. It was a thrill for me to see those recipes chosen. Now I encourage all my readers to get their butts in hear and check out all the lovely blogs who participated this week. Make sure you take a minute to stop by Family Foodie and tell her congrats and Happy Birthday!

Sunday Supper Appetizers:

• Hot Spinach Parmesan Dip by Hezzi-D’s Books and Cooks inspired by Comfy Cuisine
• So Simple Pizza Puffs by The Weekend Gourmet inspired by Hip Foodie Mom
• Pepperoni and Mozzarella Pull Apart by Noshing With The Nolands inspired by In the Kitchen with KP

Sunday Supper Soups and Breads:

• Easy Italian Wedding Soup by Webicurean inspired by Family Foodie
• Roasted Butternut Squash and Sage Soup by Damn Delicious inspired by <Cupcakes and Kale Chips
• Honey Butter Dinner Rolls by Dinners, Dishes and Desserts inspired by Chocolate Moosey
• Chicken Noodle Soup by Big Bears Wife inspired by My Catholic Kitchen
• Chicken Soup with Dumplings by Comfy Cuisine inspired by The Messy Baker
• Coconut Curry Chicken Soup by My Trials in the Kitchen inspired by Damn Delicious

Sunday Supper Main Dishes:

• Portuguese Mussels and Shrimp in Chorizo Sauce by Supper for a Steal inspired by Family Foodie
• Feijoada Portuguese Bean Stew by Kimchi Mom inspired by Family Foodie
• Lentils and Chorizo Stew by Galactosemia in PDX inspired by Vintage Kitchen
• Carnitas Pizza w/ Chipotle-Avocado Crema by girlichef inspired by Damn Delicious
• Chicken and Black Bean Enchiladas by Country Girl in the Village  inspired by Webicurean
  
• Goat Cheese Rigatoni Alfredo by Magnolia Days inspired by Family Foodie
• Dorie’s Chicken-in-the-Pot by Hip Foodie Mom inspired by Gotta Get Baked
• Pulled Pickled Pork by Juanita’s Cocina inspired by Daily Dish Recipes
• Hoisin Asian Meatballs by Gotta Get Baked inspired by Damn Delicious
• Shrimp-Stuffed Twice Baked Potatoes by Daily Dish Recipes inspired by Juanita’s Cocina
• Soy, Orange Juice and Red Wine Marinade by Peanut Butter and Peppers inspired by That Skinny Chick Can Bake
• Chicken Burger with Curried Cabbage Slaw by Cindy’s Recipes and Writings inspired by Soni’s Food
• Corn and Basil Handpies by Curious Cuisiniere inspired by Vintage Kitchen Notes
• Jalapeño Popper Chicken Chili by Food Lust People Love inspired by Hezzi-D’s Books and Cooks
• Bigos by Maroc Mama inspired by From Fast Food to Fresh Food
• Pork Loin with Port Shallot Sauce by Bobbi’s Kozy Kitchen inspired by Vintage Kitchen Notes
• Sweet & Tender Brisket by Daddy Knows Less inspired by Juanita’s Cocina
• Fish Tacos by Cookistry inspired by Little Ferraro Kitchen
• Homemade Harissa by Masala Herb inspired by The Wimpy Vegetarian
• Spicy Seoulful Pulled Pork Sandwiches by Family Foodie inspired by Kimchi Mom
• New Orleans Style White Beans & Rice by Catholic Foodie inspired by The Hand that Rocks the Ladle
• Spice Rubbed Chicken Tacos with Tropical Salsa by The Urban Mrs. inspired by Family Foodie

Sunday Supper Desserts and Snacks:

• Chocolate Brownie Tart by That Skinny Chick Can Bake inspired by Magnolia Days
• Mexican Hot Cocoa Sandwich Cookies by Chocolate Moosey inspired by Juanita’s Cocina
• Cinnamon Apple Chimichangas by La Cocina de Leslie inspired by Juanita’s Cocina
• Cherry Tart by Happy Baking Days inspired by Vintage Kitchen
• Orange Rolls by No One Likes Crumbley Cookies inspired by That Skinny Chick Can Bake
• Caramel Apple Bread by The Foodie Army Wife inspired by Fam Friends Food
• Rosettes by Simply Gourmet inspired by That Skinny Chick Can Bake
• Pumpkin Donut Puffs by Soni’s Food inspired by Daily Dish Recipes
• Chocolate Chip Cut-out Cookies by Basic and Delicious inspired by Chocolate Moosey
• Nutella Shortbread Bars by Kelly Bakes inspired by Baker Street
• Butterscotch Pudding Triple Chip Cookies by Mom’s Test Kitchen inspired by Dinner Dishes and Desserts
• Chocolate Fudge Brownie Ice Cream by The Messy Baker Blog inspired by Cravings of a Lunatic
• Angel Cake Sandwiches by Ninja Baker inspired by That Skinny Girl Can Bake 
• Soft Pretzels with Spicy Beer Cheese Sauce by Vintage Kitchen inspired by girlichef 
• Cheesecake with Fresh Berries by An Appealing Plan inspired by The Messy Baker Blog

Sunday Supper Breakfast Faves:

• Spiced Pumpkin Ricotta Oat Muffins by In the Kitchen with Audrey inspired by Sue’s Nutrition Buzz
• Budget Friendly Breakfast Freezable Bacon, Egg, and Cheese Sandwiches by In The Kitchen with KP inspired by Big Bear’s Wife
• Raspberry Hot Chocolate by My Catholic Kitchen inspired by Momma’s Meals

Sunday Supper Wine Pairings by ENOFYLZ Wine Blog

Thanks so much for joining us this week. We hope to continue to inspire you. Looking forward to celebrating Birthday #2 next year! Kudos to Isabel and her all her hard work.

Toodles and smoochies! xx