Fruity Pull Apart Bread Recipes

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FRUITED PULL-APART BREAD



Fruited Pull-Apart Bread image

"My mother made this wreath-shaped coffee cake each Christmas," recalls Bonnie Wilde of Springville, Utah. "The dough is kneaded in the bread machine, so it turns out perfectly every time."

Provided by Taste of Home

Time 1h

Yield 1 loaf.

Number Of Ingredients 15

3/4 cup water (70° to 80°)
1 tablespoon butter, softened
3 tablespoons sugar
1 teaspoon salt
1 tablespoon nonfat dry milk powder
2-1/4 cups bread flour
1-1/2 teaspoons active dry yeast
TOPPING:
1 cup sugar
1-1/4 teaspoons ground cinnamon
1/2 cup pecan halves
1/3 cup halved maraschino cherries
2 tablespoons raisins
2 tablespoons dried cranberries
1/3 cup butter, melted

Steps:

  • In bread machine pan, place the first seven ingredients in order suggested by manufacturer. Select the dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). When cycle is completed, turn dough onto a floured surface and punch down. Divide into 40 portions. In a bowl, combine the sugar and cinnamon; sprinkle 2 teaspoons in a greased 10-in. fluted tube pan. Arrange about a third of the pecans, cherries, raisins and cranberries in bottom of pan. Dip half of the dough pieces in butter, then roll in sugar mixture. Arrange evenly in pan. Repeat. Arrange remaining pecans and fruit over top. Cover and let rise in a warm place until doubled, about 1 hour. Bake at 350° for 30 minutes or until golden brown. Cool in pan for 5 minutes before inverting onto a serving platter.

Nutrition Facts : Calories 310 calories, Fat 11g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 318mg sodium, Carbohydrate 51g carbohydrate (27g sugars, Fiber 2g fiber), Protein 5g protein.

FRUITY PULL-APART BREAD



Fruity Pull-Apart Bread image

Who doesn't love to start the day with monkey bread? This skillet version is packed with bright berries and dolloped with irresistibly rich cream cheese. A sprinkle of fresh basil brings it all together. -Darla Andrews, Schertz, Texas

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 50m

Yield 8 servings.

Number Of Ingredients 8

1 tube (16.3 ounces) large refrigerated flaky honey butter biscuits
1/2 cup packed dark brown sugar
1/2 cup sugar
1/3 cup butter, melted
1 cup fresh blueberries
1 cup chopped fresh strawberries
4 ounces cream cheese, softened
1 tablespoon minced fresh basil

Steps:

  • Preheat oven to 350°. Separate dough into 8 biscuits; cut biscuits into fourths., In a shallow bowl, combine sugars. Dip biscuits in melted butter, then in sugar mixture. Place biscuits in a greased 10-1/4-in. cast-iron skillet. Top with fresh berries; dollop with cream cheese. Bake until biscuits are golden brown and cooked through, 35-40 minutes. Sprinkle with basil.

Nutrition Facts : Calories 383 calories, Fat 20g fat (9g saturated fat), Cholesterol 30mg cholesterol, Sodium 641mg sodium, Carbohydrate 49g carbohydrate (28g sugars, Fiber 2g fiber), Protein 5g protein.

PULL-APART BREAD



Pull-Apart Bread image

Enjoy this homemade pull-apart bread baked using yeast - perfect accompaniment to any meal.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h35m

Yield 12

Number Of Ingredients 9

Cooking spray to grease pan
3 1/2 to 3 3/4 cups Gold Medal™ all-purpose flour or Better for Bread™ bread flour
2 tablespoons granulated sugar
1/2 teaspoon salt
1 package regular or fast-acting dry yeast (2 1/4 teaspoons)
1 cup milk
1/4 cup butter or margarine (1/2 stick)
1 large egg
1/4 cup butter or margarine (1/2 stick)

Steps:

  • Spray a 12-cup fluted tube cake pan or 10-inch angel food (tube) cake pan with the cooking spray. In a large bowl, stir 1 1/2 cups of the flour, the sugar, salt and yeast until well mixed.
  • In a 1-quart saucepan, heat the milk and 1/4 cup butter over medium-low heat, stirring frequently, until very warm and an instant-read thermometer reads 120°F to 130°F. Add the milk mixture and the egg to the flour mixture. Beat with an electric mixer on low speed 1 minute, stopping frequently to scrape batter from side and bottom of bowl with a rubber spatula, until flour mixture is moistened. Beat on medium speed 3 minutes, stopping frequently to scrape bowl. With a wooden spoon, stir in enough of the remaining flour, 1 cup at a time, until dough is soft, leaves side of bowl and is easy to handle (dough may be slightly sticky).
  • Sprinkle flour lightly on a countertop or large cutting board. Place dough on floured surface. Knead by folding dough toward you, then with the heels of your hands, pushing dough away from you with a short rocking motion. Move dough a quarter turn and repeat. Continue kneading about 5 minutes, sprinkling surface with more flour if dough starts to stick, until dough is smooth and springy.
  • Place 1/4 cup butter in a small microwavable bowl; cover with a microwavable paper towel. Microwave on High 30 to 50 seconds or until melted.
  • Shape the dough into 24 balls. Dip each ball of dough into the melted butter. Layer evenly in the pan. Cover bowl loosely with plastic wrap; let rise in a warm place 20 to 30 minutes or until dough has doubled in size. Dough is ready if an indentation remains when you press your fingertips about 1/2 inch into the dough. Remove plastic wrap.
  • Move the oven rack to a low position so that tops of the pans will be in the center of the oven. Heat the oven to 350°F.
  • Bake 25 to 30 minutes or until golden brown. Cool bread in pan 2 minutes. Place a heatproof serving plate upside down on pan; holding plate and pan with pot holders, turn plate and pan over together, then remove pan. Serve bread while warm, pulling it apart with 2 forks or your fingers.

Nutrition Facts : Calories 230, Carbohydrate 31 g, Cholesterol 40 mg, Fat 1 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 3 g, TransFat 0 g

SAVORY PULL-APART BREAD



Savory Pull-Apart Bread image

Make and share this Savory Pull-Apart Bread recipe from Food.com.

Provided by Shirl J 831

Categories     High In...

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 9

10 sun-dried tomatoes (not packed in oil)
2 cups Bisquick, original mix
1 (8 ounce) package feta cheese, crumbled coarse
3/4 cup milk
3/4 cup roasted sweet red pepper (from jar, fine chopped)
1 tablespoon chopped fresh oregano or 1 tablespoon dried oregano
1 tablespoon chopped fresh basil leaves or 1 tablespoon dried basil
1 clove garlic, minced
2 tablespoons olive oil or 2 tablespoons cooking spray

Steps:

  • Heat oven to 425.
  • Lightly spray square 9x9x2 pan with spray.
  • Cover tomatoes in boiling water.
  • Let stand 10 minutes; drain and chop fine.
  • Mix bisquick, tomatoes, half the cheese and the milk in medium bowl until dough forms.
  • Mix remaining cheese, bell peppers, oregano,basil and garlic and some oil in small bowl.
  • Drop half the dough by tbsp closely together in irregular pattern in pan.
  • Spoon half the cheese mixture over dough.
  • Drop remaining dough over cheese mixture.
  • Top with remaining cheese mixture.
  • Bake 20 minutes till brown.
  • Serve warm.

Nutrition Facts : Calories 526.6, Fat 30.7, SaturatedFat 13.4, Cholesterol 61.1, Sodium 1564.4, Carbohydrate 47.5, Fiber 2.6, Sugar 12.5, Protein 15.9

CHEESY PULL-APART BREAD FROM SCRATCH



Cheesy Pull-Apart Bread from Scratch image

This cheese bread can't be any easier to make, and has a handful of basic ingredients for a nice bread to round out dinner. The base for the dough is the 2-ingredient dough.

Provided by thedailygourmet

Categories     Bread Recipes

Time 25m

Yield 4

Number Of Ingredients 8

1 ½ cups self-rising flour
1 cup plain Greek yogurt
½ teaspoon Italian seasoning
¼ teaspoon granulated garlic
1 pinch salt
1 ½ ounces Colby-Monterey Jack cheese, shredded
1 ½ ounces sharp Cheddar cheese, shredded
3 ounces mozzarella cheese, shredded

Steps:

  • Preheat oven to 375 degrees C (190 degrees C).
  • Mix flour, yogurt, Italian seasoning, garlic, and salt together in a large bowl until it forms a ball. Transfer to a lightly floured work surface and knead until smooth, adding more flour as necessary to keep dough from sticking, 2 to 3 minutes. Shape mixture into 1-inch balls.
  • Layer dough balls and cheese in a small (5-inch) nonstick springform pan.
  • Bake in the preheated oven until bread has risen and is baked through, 15 to 20 minutes.

Nutrition Facts : Calories 369.6 calories, Carbohydrate 38.1 g, Cholesterol 46.2 mg, Fat 15.8 g, Fiber 1.4 g, Protein 17.9 g, SaturatedFat 9.3 g, Sodium 945.6 mg

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