My inspiration and creativity comes and goes- ebbs + flows. I can pick out patterns throughout my years of blogging and see where my creativity was at its peak during certain months and at other times not. Not only was this Summer incredibly busy I just never felt fully inspired. My inspiration and creativity change with each passing season.
This time of year is one of my favorites, it’ just so happens to be the time of year I feel most creative. I have been trying to incorporate more local apples into our recipes while they are in season- I do love a fresh apple straight from the tree but one a week is usually good for me.
Last Fall I made a cranberry ginger pull apart bread and had so much fun making it wanted to try my hand at another version. Thus the cinnamon apple pecan pull apart bread was born!
A sweetened yeasted dough is turned out and rolled into a rectangle- then topped with a cinnamon, sugar + pecan mixture, diced apples are sprinkled on top of the sugar and spice.
The rectangle is then cut into strips (lengthwise) the width of the pan you are using then again the opposite direction (width wise) into squares for layering. Stack the squares and layer them upright into the pan. I opted for mini loaf pans for sharing but you can easily make this in a standard loaf pan.
Vegan Cinnamon Apple Pecan Pull Apart Bread
makes 3 mini loaves or 1 standard loaf Ingredients:
1 cup almond milk
2 tbsp vegan butter
2 flax eggs (2 tbsp flax + 6 tbsp warm water)
1/4 cup maple syrup
3 tsp instant yeast
2 3/4 cup all purpose flour
1/4 cup all purpose flour
3 tbsp sugar
3 tbsp pecans
2 tsp cinnamon
1 large Apple- peeled + diced
1 tbsp vegan butter melted
In a medium microwave safe mixing bowl heat almond milk + butter until butter is just melted- about 60 seconds. Add Flax Eggs + maple syrup to the bowl. With a wooden spoon stir in 2 3/4 cup all purpose flour + yeast, stir just enough until the dough begins to pull away from the sides.
Dump dough onto a lightly floured work surface, gently knead in the additional 1/4 cup of flour. Knead until you have created a smooth and elastic dough ball.
Place dough ball into a lightly oiled bowl and cover with a warm towel or plastic wrap. Place in a warm area free from drafts and allow to rise for 30-45 minutes or until double in size.
While the dough is rising, combine sugar, cinnamon + pecans in a small bowl and set aside. Once the dough has doubled in size, flour your work area and a rolling pin. Turn dough onto the floured surface or parchment paper and roll out into a rectangle about 12″ wide and 24″ long.
Sprinkle rectangle with cinnamon sugar mixture and diced apples.
Measuring with your loaf pan of choice, using a pizza cutter cut strips lengthwise as wide as the width of your pan – about 3 -4 strips. Cut those strips into 4″ squares or less depending on the side of your pan (width wise). Layer the cut squares on top of one another and place the stacks on their side into the buttered loaf pan- you will want to be able to see the layers when placed into the pan.
Repeat until all your dough is used and pan is stacked full.
Melt 1 tbsp of vegan butter and drizzle over loaves/loaf.
Bake in a pre heated 375 degree oven for 25 minutes – this may need to be adjusted dependent on the size of your pan(s).
Remove from the oven and allow to cool 5-10 minutes prior to serving.
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