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This peach pull-apart bread is a breakfast dream! Similar to monkey bread or bubble bread, the homemade brunch treat features soft and pillowy bread filled with sweet peaches and a delicious brown sugar-cinnamon coating. The pull-aparts make this peach monkey bread ideal for sharing. Serve warm with a drizzle of brown butter glaze!
Bake this peach pull-apart bread and your kitchen will soon be filled with family, friends, neighbors…essentially anyone within range of the sweet-scented yeast bread with peach juices bubbling and brown sugar caramelizing.
Drizzled with brown butter-cinnamon glaze, the reward for your patience is sweet: an irresistible peach cobbler monkey bread that is perfect for weekend brunch.
More brunch recipes you’ll love: Easy baked strawberry French toast and overnight Belgian-style yeast waffles.
How to Make Peach Monkey Bread
Make the dough and let it rise for one hour, then gently punch down and let rest for 5 minutes. Divide the dough into 4 sections, and form 6 balls of dough from each section.
Arrange balls of dough in a 10-inch tube pan coated with nonstick spray (or use a 10-cup bundt pan). Top with diced peaches, and pour warm brown sugar-cinnamon coating over the top.
Cover the pan with plastic wrap and let rest in a warm place until doubled in size, 30 to 35 minutes. Bake monkey bread at 350°F for 36 to 38 minutes or until golden and a tester comes out clean (and the internal temperature reaches 190-200°F).
Cool baked pull-apart bread in the pan for 20 minutes before removing the sides of the tube pan. Cool another 30 minutes before removing the bottom of the pan and topping with brown butter glaze.
More favorite peach recipes:
Did you try this Peach Monkey Bread Recipe? Let me know by leaving a comment and rating below!
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Peach Pull-Apart Bread
- Prep Time: 2 hours
- Cook Time: 38 minutes
- Total Time: 2 hours 38 minutes
- Yield: 16 servings
- Category: Breakfast
- Method: Bake
- Cuisine: American
Description
This peach pull-apart bread is a breakfast dream! Similar to monkey bread or bubble bread, the homemade brunch treat features soft and pillowy bread filled with sweet peaches and a delicious brown sugar-cinnamon coating. The pull-aparts make this peach monkey bread ideal for sharing. Serve warm with a drizzle of brown butter glaze!
Ingredients
Dough
- 3 1/2 cups (490 g) all-purpose flour, divided
- 1 packet (7 g) instant yeast
- 1/4 cup (50 g) granulated sugar
- 1/2 tsp salt
- 1 cup (240 g) low-fat milk
- 1/4 cup (56 g) unsalted butter, at room temperature
- 1 large egg (50 g), at room temperature
Filling
- 2 Tbsp (28 g) unsalted butter, cubed
- 1/2 cup (90 g) light brown sugar
- 1 tsp cinnamon
- pinch of nutmeg
- 2 Tbsp milk
- 1 1/2 cups (225 g) diced peaches
Glaze
- 1 Tbsp (14 g) unsalted butter
- 1/2 cup (70 g) powdered sugar
- 1/8 tsp cinnamon
- 1 Tbsp + 1 tsp milk
Instructions
- Make dough: Combine 2 cups (280 g) flour, yeast, sugar, and salt in a large mixer bowl; mix on low speed until incorporated. Heat milk in a microwave-safe measuring cup for 45 seconds to 1 minute, until very warm (120-130°F). Add warm milk, butter, and egg to flour mixture and mix until combined; mix in remaining 1 1/2 cups (210 g) flour. Switch out the flat beater for a dough hook, and knead dough for 5 minutes until smooth and elastic. The dough is ready when it feels tacky but doesn’t stick to your fingers (if necessary, add additional flour 1 tablespoon at a time while kneading).
- Place dough in a large bowl coated with nonstick spray and cover with plastic. Let the dough rise in a warm place until doubled in size, about 40 minutes. To check if dough has doubled, lightly flour two fingers and press them down into center of dough. If indentations remain, dough has risen enough. When the dough is ready, gently press down dough; cover and let rest 5 minutes.
- Prepare filling: Combine butter, brown sugar, cinnamon, nutmeg, and milk in a small saucepan over medium low heat; whisk until melted and smooth. Spray a 10-inch tube pan with nonstick spray; place pan on a foil-lined baking sheet.
- Turn dough out on a lightly floured board and use a floured bench scraper to cut dough into four sections. Cut each section into six pieces and shape each piece into a ball. Layer the dough balls in prepared pan and top with peaches. Drizzle brown sugar mixture over peaches. Cover loosely with plastic and let rise in a warm place until doubled in size, about 35 minutes. While the bread rises, preheat oven to 350°F.
- Bake bread for 36 to 38 minutes, until golden and a tester comes out clean (tent with foil after 20 minutes to prevent overbrowning). Cool in pan on a wire rack for 20 minutes before removing sides of tube pan; cool 30 more minutes before removing bottom of pan and glazing.
- Make glaze: Cook butter in a heavy saucepan over medium heat, stirring constantly until it foams, turns clear, and then turns a deep brown, about 6 minutes (or microwave, see note below). Whisk together brown butter, powdered sugar, cinnamon, and milk in a small bowl; transfer to a small piping bag. Drizzle glaze over bread and let set before serving.
Notes
To brown butter in the microwave, place butter in a microwave-safe bowl. Cover and microwave for 3 minutes, or until butter is brown.
Could you make this Babka style-? With the peach filling spread inside instead of scattered…?
Hi Karen, I haven’t tested the recipe that way. If I were to make a peach babka, I’d likely cook the peaches down to more of a jam-like consistency so that it’s easy to spread over the dough and shape. Hope that helps if you decide to give it a try!
Thank you. I appreciate your prompt response!
I plan on making this tomorrow and will certainly cook the peaches down to thicken.
Hi Laura, Do you think this could be assembled the night before (through step #3, but before adding the peaches and brown sugar mixture) and do an overnight retard in the fridge? I was thinking I’d add the peaches and sugar mixture the next morning, do the final proof (or let the dough come close to room temperature), and then bake.
Hi Lori, absolutely – great idea to assemble ahead and then add the peaches the next day. I would also plan to re-warm over low heat (or at least bring to room temperature) the brown sugar mixture before adding it along with the peaches.