Brunch Series: Apple Pie Cream Cheese Bread

Apple Pie Cream Cheese Bread

Did you know today is National Apple Pie Day? Personally, I can never say no to an apple pie. Whether it’s the classic all-American pie or this Apple Pie Cream Cheese Bread, this warm flavor is always welcome on my plate! This recipe makes the perfect addition to our brunch series, and it’s a great way to put a twist on this American favorite.

Apple Pie Cream Cheese Bread
It’s very easy to make pull apart breads and I love how versatile the fillings can be. To make this bread, we will start with a sweet bread dough which comes together very easily.

Start by combining the wet ingredients. Heat the butter and milk in a small saucepan over medium heat until melted. Then, whisk in the vanilla extract and set aside to cool. In a separate bowl, whisk together sugar and water until it dissolves. Sprinkle yeast over this sugar-water liquid and allow to sit for 10 minutes, or until foamy.

Meanwhile, you’ll want to combine your dry ingredients. In a large bowl, mix together your sugar, flour and salt. When the yeast mixture you made is foamy, add in the wet ingredients to your dry mixture and stir by hand until a thick dough starts to form. Mix in the eggs, then add in the rest of the flour and continue to stir until a smooth and sticky dough forms. Shape into a ball in the bowl and cover with plastic wrap. Set aside in a warm place and let the dough rise until doubled, about 1-2 hours.

Apple Pie Cream Cheese Bread

Once risen, punch down the dough and knead in the rest of the flour. Transfer the dough to a lightly floured surface and let rest for 5 minutes.

Apple Pie Cream Cheese Bread

Once risen, roll the dough out into a rectangular shape, spread the cream cheese filling evenly over the dough. Then, lightly dust with the cinnamon nutmeg sugar mixture.

Next, using a sharp knife, you will cut the dough into 4 strips. Stack each of these strips onto each other to create a 4-layered stack. Finally, cut this longer stack into equal squares. This will leave you with 4 smaller stacks that are 4 layers high.

Apple Pie Cream Cheese Bread

Place these stacks on their sides into a well greased KitchenAid® Nonstick 9×5″ Loaf Pan. Tuck the apple slices in between each dough layer.

Set the Loaf Pan aside in a warm place and cover with a clean kitchen towel so the dough can rise, about 30 minutes.

Apple Pie Cream Cheese Bread

After the 30 minutes have passed, place the Loaf Pan into your KitchenAid® 5-Element Electric Convection Slide-In Range with Baking Drawer and bake at 350° F until golden brown, about 40-45 minutes. Keep an eye on the bread as it bakes. If you notice that the bread is browning too fast, tent foil over the Loaf Pan.

Apple Pie Cream Cheese Bread

Once the bread is done baking, be sure to let it cool down for a few minutes in the Loaf Pan before removing with the aid of a bread knife.

Apple Pie Cream Cheese Bread

The combination of the apples and cream cheese in this recipe make it the perfect springtime treat. What other flavor combinations would you try?

Be sure to share your take on this Apple Pie Cream Cheese Bread recipe with us on Instagram using #MadeWithKitchenAid for a chance to be featured.

Apple Pie Cream Cheese Bread

Makes 12 servings

INGREDIENTS

For the bread dough

4 tablespoons unsalted butter
1/3 cup milk
1/4 teaspoon pure vanilla extract
1/4 cup granulated sugar, divided
1/4 cup luke warm water
2 1/4 teaspoons (1 packet) active dry yeast
3 cups all-purpose flour, divided
1/2 teaspoon kosher salt
2 large eggs, lightly beaten

For the filling

4 ounces cream cheese
1/2 teaspoon lemon zest
2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
1 medium apple, cored and thinly sliced
A pinch of nutmeg

DIRECTIONS

In a small saucepan combine the butter and milk. Heat over medium heat until the butter melts. Remove from heat and whisk in the vanilla extract. Set aside to cool.

In a small bowl, whisk 1 tablespoon of sugar and water until the sugar dissolves. Sprinkle the yeast over the liquid and let sit for about 10 minutes until foamy.

In a large bowl, combine the rest of the sugar, 1 3/4 cups of the flour and salt. Add in the milk-butter mixture and yeast mixture and stir by hand until thick dough starts to form. Mix in the eggs. Add in the rest of the flour and continue to stir until a smooth but sticky dough forms. Shape into a ball in the bowl and cover with plastic wrap. Set aside in a warm place and let the dough rise until doubled, about 1-2 hours.

Once risen, punch down the dough and knead in the rest of the flour. Transfer dough to a lightly floured surface and let rest for 5 minutes. At this time, I recommend preheating your KitchenAid® 5-Element Electric Convection Slide-In Range with Baking Drawer to 350° F.

Meanwhile prepare the filling. Mix together the cream cheese and lemon zest in a small bowl. In another small bowl, combine the sugar, cinnamon and nutmeg.

After the dough is done resting, pat it into a rough rectangle and roll out into a 12-inch square. Spread the cream cheese mixture evenly over the dough. Sprinkle the cinnamon sugar over the cream cheese.

Using a sharp knife, cut the dough into 4 strips. Stack the strips onto each other, then cut the stack into four equal squares. This will leave you with 4 stacks that are 4 squares high.

Grease a KitchenAid® Nonstick 9×5″ Loaf Pan with baking spray. Place each stack on its side in the Loaf Pan, gently separating the dough layers. Tuck the apple slices between the stacks.

Cover the pan loosely with a clean kitchen towel and let rest in a warm place until the dough almost doubles, about 30-45 minutes.

Place the Loaf Pan in your preheated Convection Slide-In Range and bake until golden brown and cooked through, about 40-45 minutes. If the bread is browning too fast, tent foil over the Loaf Pan.

Let the bread cool in the Loaf Pan for 15 minutes. Using a bread knife, loosen the pan and remove to a plate.

Apple Pie Cream Cheese Bread Recipe

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*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*

 

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