Apple Pie Pull Apart Loaf

Yield: 12 servings

Prep Time: 30 minutes

Cook: 45 minutes

Apple Pie Pull Apart Loaf features layers of fluffy homemade bread stuffed with slices of apple, brown sugar, and warm spices for an impressive fall treat.

The most SCRUMPTIOUS fall dessert there ever was!! We inhaled this! Step-by-step photos and detailed instructions included.

Tessa's Recipe Rundown...

Taste: Like an apple pie! Tart, sweet, and spiced.
Texture: The layers of bread are fluffy and tender, kind of like cinnamon roll dough, while the apple pie filling is juicy and rich.
Ease: This recipe definitely requires hands-on work and time, which is why I’ve included some step-by-step pictures showing you how it’s done. It’s totally doable if you follow the recipe closely!
Pros: Impressive and gourmet fall dessert.
Cons: Requires some time and patience.
Would I make this again? Absolutely. I might add in some Biscoff cookie butter to the apple mixture next time!

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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12 Responses to “Apple Pie Pull Apart Loaf”

  1. #
    reece — November 14, 2016 at 10:17 am

    This looks delicious! And I really want to make it, but is there anyway to modify without eggs? I have a pesky egg allergy, unfortunately. Thanks!

    • #
      Tessa — November 14, 2016 at 11:28 am

      I’m sorry to hear that! Unfortunately I’m not sure if or how this recipe might work without eggs 🙁

  2. #
    Jessica @ Citrus Blossom Bliss — November 14, 2016 at 10:27 am

    I love functional bakeware! This pull apart loaf looks absolutely amazing too!!

    • #
      Tessa — November 14, 2016 at 11:27 am

      Thank you, Jessica!

  3. #
    Bonnie Spolarich — November 14, 2016 at 10:31 am

    Hi Tessa
    I can hardly wait to try this, it looks and sounds delicious! I was wondering if there is some way it can partially be prepared a day before hand and baked in the morning?

    • #
      Tessa — November 14, 2016 at 11:27 am

      Hi Bonnie, thanks for your question! I just added make-ahead instructions to the recipe 🙂

  4. #
    Amy — November 14, 2016 at 5:07 pm

    Reece– couldn’t you use egg free dough or gluten free dough and then just follow the rest of the recipe.

  5. #
    Güvenlik Kamera Sistemleri — November 17, 2016 at 6:21 am

    It looks so delicious.

  6. #
    Sabrina B, — November 29, 2016 at 1:53 pm

    this looks wonderful, especially for this time of year, great tip by the way about fanning the slices evenly for different sections, I wouldn’t have thought of that! Thank you for sharing this!

  7. #
    Marcela — October 31, 2017 at 10:40 am

    Hi Tessa! I tried this recipe yesterday, it was awsome, the dough was so soft! My only concern was that it was not sweet enough, is it possible to add 1 cup or 1/2 cup of honey to make the dough sweeter? The bites i had with apple were amazing, but the dough on its own needed more sweetness. Can you give me any recommendations pls? Thanks!

  8. #
    Kelli — April 3, 2018 at 8:30 am

    Oh My Word Tessa, FIRST time Evvvvvvver – anything bread-related actually worked for me. It WORKED! It turned out gorgeous. Snuck a taste & delicious too. Now gonna make it again & refrigerate before baking, round 2! Thank you for the recipe & your super-easy instructions. Dancing inside my body cause I still can’t believe it actually worked! The dough was a breeze to work with too.

  9. #
    BandanaN’BlueJeans — April 22, 2018 at 9:58 am

    How to check for doneness? I’ve used the toothpick test, and it’s not clean (has sticky dough cling to it). And the internal temperature is 153F-ish

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