This Maple Walnut Pull-Apart Bread is the perfect bread for brunch (or anytime)! Maple syrup and toasted walnut pieces are bursting throughout this bread with a touch of cinnamon. Plus it's dairy-free!
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Maple Walnut Pull-Apart Bread

This Maple Walnut Pull-Apart Bread is made with a simple homemade yeast dough and bursting with toasted walnut pieces covered in maple syrup. This pull-apart bread recipe uses coconut oil and almond milk to keep it dairy-free, and is sweetened only with maple syrup!
Course Bread
Cuisine American
Prep Time 1 hour 35 minutes
Cook Time 35 minutes
Total Time 2 hours 10 minutes
Servings 12
Calories 275
Author Alyssa

Ingredients

For the Dough:

  • 2 3/4 cups all-purpose flour, divided
  • 2 1/4 tsp active dry yeast (one envelope)
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon or more to taste
  • 2 eggs, at room temperature
  • 1/4 cup coconut oil
  • 1/4 cup maple syrup
  • 1/4 cup milk (I used almond milk)
  • 1/4 cup water
  • 1 tsp vanilla extract

For the Maple Walnut Filling:

  • 1 cup chopped walnut pieces, toasted
  • 1/4 cup maple syrup
  • 1/4 tsp ground cinnamon plus extra for sprinkling
  • 2 tbsp coconut oil, melted

Instructions

  • In a large bowl, add 2 cups of flour, yeast, salt, and cinnamon. In a separate bowl, whisk together eggs. Set aside.
  • Set a small saucepan over medium heat and add 1/4 cup coconut oil, maple syrup, and milk. Let heat until the coconut oil has just melted completely, stirring occasionally. Remove from heat and add water and vanilla extract. Stir to combine. Before proceeding you'll want the temperature of the mixture to be between 115-125 degrees F, so you may need to let the mixture sit for a few minutes until it reaches that point.
  • Pour wet mixture into the bowl with the dry ingredients and stir together. Add whisked eggs and stir until incorporated. Add the remaining 3/4 cup of flour and work into the dough (it'll be sticky).
  • Place dough in a large, greased bowl and cover with plastic wrap or a kitchen towel. Place bowl in a warm place to rise for about one hour, or until the dough has doubled in size [see note]. While the dough is rising, toast the walnuts. Preheat oven to 350 degrees. Place walnut pieces in a single layer onto an ungreased baking sheet and bake for 5-8 minutes, or until the walnuts just become fragrant. Remove walnuts from the sheet to a bowl. Add 1/4 cup maple syrup and 1/4 tsp ground cinnamon and stir to coat the walnuts. Set aside.
  • Once dough has risen, preheat oven to 350 degrees F. Generously flour your work surface and rolling pin and roll out dough into a large, thin rectangle. Brush 2 tbsp of melted coconut oil over surface of the dough and sprinkle extra cinnamon over top if you like. Spread walnut mixture evenly over top to cover the surface.
  • Cut the dough into four evenly-sized strips, lengthwise. Stack the strips on top of one another, with the walnut sides facing up. Cut the stack into 7 or 8 pieces. Grease a 9" x 5" loaf pan and add all pieces next to one another.
  • Bake for 28-35 minutes, or until the top of the bread is a deep golden brown. A deep color ensures the center of the bread is fully cooked. Serve while warm or reheat prior to serving for a flaky, just-baked taste.

Notes

Adapted from Joy the Baker's Cinnamon Sugar Pull-Apart Bread
Prep time includes one hour for the dough to rise.

Nutrition

Serving: 1slice | Calories: 275kcal | Carbohydrates: 32.1g | Protein: 6.7g | Fat: 14.1g | Saturated Fat: 6.5g | Cholesterol: 27mg | Sodium: 113mg | Potassium: 141mg | Fiber: 1.7g | Sugar: 8.1g | Calcium: 20mg | Iron: 2.2mg