Apple Butter Pull-Apart Loaf

This Apple Butter Pull-Apart Loaf doubles down on sweet apple flavor, packing both apple butter and tart Granny Smith apple chunks into its sugary bread folds.

4.0 from 3 reviews
Apple Butter Pull-Apart Loaf
Makes 1 (8×4-inch) loaf
  • 3½ cups (438 grams) all-purpose flour
  • 1½ cups (187 grams) cake flour
  • ¼ cup (50 grams) granulated sugar
  • 2½ tablespoons (37.5 grams) baking powder
  • 4 teaspoons (12 grams) kosher salt
  • 1½ cups (340 grams) cold unsalted butter, cubed
  • 2 cups (480 grams) whole buttermilk, room temperature
  • 1 cup (240 grams) apple butter
  • 1 large Granny Smith apple (185 grams), finely diced
  • Sugar Glaze (recipe follows)
  • 1½ cups (180 grams) confectioners’ sugar, sifted
  • 2 tablespoons (30 grams) whole milk, room temperature
  1. Preheat oven to 375°F (190°C). Spray an 8×4-inch loaf pan with cooking spray.
  2. In a large bowl, whisk together flours, sugar, baking powder, and salt. Using a pastry blender, cut in cold butter until mixture is crumbly. Add buttermilk, stirring just until dry ingredients are moistened.
  3. On a lightly floured surface, gently knead dough until it comes together. Roll dough to ¼-inch thickness. Using a 3½-inch round cutter, cut dough. Reserve one round. Top each remaining round with 1 tablespoon (15 grams) apple butter and 1 tablespoon (12 grams) diced apple.
  4. Stand prepared pan vertically on one short side, and starting at bottom, carefully layer rounds, apple side up, one on top of the other. Top with reserved plain round. Turn loaf pan upright onto its bottom.
  5. Bake until top and sides are golden, 1 hour and 15 minutes to 1 hour and 20 minutes. Let cool in pan for 15 minutes. Remove from pan, and drizzle with Sugar Glaze. Serve warm or at room temperature.
  1. In a small bowl, whisk together confectioners’ sugar and milk until smooth. Use immediately.


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  1. Absolutely delish! Hubby couldn’t get enough. It was really yummy!!! Making the apple butter from scratch was easy and totally a winning move.

  2. I tried this recipe yesterday. The dough is a bit like a biscuit or scone technique, and I’m not sure it is very well suited to this recipe. The dough is squeezed into a loaf pan, and doesn’t have sufficient room to rise and get fluffy. I think it might be better suited to a yeast dough. The top also over browned for my taste (I had to tent it for the last 20 minutes or so).

    • Hi Anjie,

      Thank you for your question! We haven’t tested this recipe with store-bought biscuits. If you decide to try using them, please let us know how it goes!

      Happy Baking!


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