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Fruited Pull-Apart Bread

 Fruited Pull-Apart Bread
"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."
10 ServingsPrep: 30 min. + rising Bake: 30 min.

Ingredients

  • 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 King Arthur Unbleached 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

Directions

  • 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

2 of 2

Fruited Pull-Apart Bread (continued)

Directions (continued)

  • 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. Yield: 1
  • loaf.
Nutritional Facts: 1 serving (1 each) equals 310 calories, 11 g fat (5 g saturated fat), 20 mg cholesterol, 318 mg sodium, 51 g carbohydrate, 2 g fiber, 5 g protein.