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Bread Sweets

Caramel Apple Skillet Pull Apart Bread

This Caramel Apple Skillet Pull Apart Bread just screams fall! It is an ooey-gooey dessert that pairs perfectly with ice cream. It totally does the trick on it’s own, but if you choose to serve it up a la mode, it adds another great dimension.

Apple is good by itself. It really is. Anything with apple and caramel though…

Caramel Apple Skillet Pull Apart Bread from butterloveandcowboys.com

Caramel Apple Skillet Pull Apart starts out with a simple, no-rise dough. That’s right- no rise- all you have to do is mix it up and let it rest for ten minutes! While the dough is resting, caramelize the apple-y, cinnamon-y filling and bake. While it bakes, you’ll throw together the homemade caramel sauce. If you’re short on time or don’t want to take the time to make the caramel, you could always use a store bought variety, however I highly recommend this homemade version. It’s easy as pie, it just requires a little boiling, and is so good!

Caramel Apple Skillet Pull Apart Bread from butterloveandcowboys.com

 

Caramel Apple Skillet Pull Apart Bread from butterloveandcowboys.com

Once the bread is out of the oven, you top it with the caramel sauce and a simple glaze. You know, top or drench. I prefer to drench. And then your Caramel Apple Skillet Pull Apart Bread is completed! If you do serve it with ice cream, I recommend another ladle-full of caramel atop said ice cream :). 

Caramel Apple Skillet Pull Apart Bread from butterloveandcowboys.com

 

Caramel Apple Skillet Pull Apart Bread from butterloveandcowboys.com

Caramel Apple Skillet Pull Apart Bread from butterloveandcowboys.com

 

Caramel Apple Skillet Pull Apart Bread is the perfect dessert for fall and it is so calling your name :).

Recipe Inspired by Picky Palate.

Caramel Apple Skillet Pull Apart Bread
An ooey-gooey pull apart, oozing with caramel, dripping with glaze, and perfect for fall.
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5839 calories
994 g
506 g
189 g
60 g
108 g
2019 g
1197 g
603 g
4 g
67 g
Nutrition Facts
Serving Size
2019g
Amount Per Serving
Calories 5839
Calories from Fat 1661
% Daily Value *
Total Fat 189g
291%
Saturated Fat 108g
542%
Trans Fat 4g
Polyunsaturated Fat 10g
Monounsaturated Fat 57g
Cholesterol 506mg
169%
Sodium 1197mg
50%
Total Carbohydrates 994g
331%
Dietary Fiber 27g
110%
Sugars 603g
Protein 60g
Vitamin A
111%
Vitamin C
30%
Calcium
60%
Iron
51%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the Apple Filling
  1. 2 medium size apples, cut into small chunks
  2. 1/3 cup butter
  3. 1/2 cup brown sugar
  4. 2 teaspoons cinnamon
  5. 1/2 teaspoon vanilla
For the Dough
  1. 2 1/2-3 cups flour
  2. 1 tablespoon instant yeast
  3. 1/4 teaspoon salt
  4. 1 tablespoon vegetable oil
  5. 1/3 cup sugar
  6. 1 cup warm water
*For the Caramel Sauce
  1. 1 cup brown sugar
  2. 1/4 cup salted butter
  3. 1/2 cup cream
  4. 1 tsp vanilla
For the Glaze
  1. 1 1/2 cups powdered sugar
  2. 1/3 cup cream
  3. 1/2 teaspoon vanilla
Instructions
  1. 1. Preheat oven at 400 F. Begin by making the apple filling. After cutting the apples into small chunks, melt butter in a 12-inch, cast iron skillet. Add the apples, brown sugar, cinnamon, and vanilla. Cook over medium heat 7-10 minutes, until apples soften and cook most the way through. Remove from heat.
  2. 2. To make the dough, combine 1 cup flour and the yeast in a bowl, set aside. In the bowl of a stand mixer, place, salt, vegetable oil, sugar, water, and the yeast mixed with one cup flour. Mix until it begins to come together. Gradually add the remaining flour. After you have added the initial 1 cup mixed with the yeast, you will likely need the remaining 1 1/2 cups. However, if the dough is still too sticky, add the remaining 1/2 cup of flour, only adding a couple tablespoons at a time. Do NOT use more than 3 cups of flour. I usually need a little more than the initial 2 1/2 cups, but rarely need an entire 1/2 cup after that. Just add a little at a time to avoid adding too much flour. Shape dough into a ball, place in a large bowl, and let rest in a warm place for ten minutes.
  3. 3. While the dough is resting, place all the caramel sauce ingredients into a medium sized saucepan. You can turn the heat on low to begin melting the ingredients, but don't let it cook or boil yet. You will do that while the dough is in the oven. (Stirring the caramel sauce as it boils is a full-time job.) After the dough has rested, remove it from the bowl and cut into bite-size chunks, about 35-40 pieces. Place in the skillet and toss gently into the apple filling ingredients with a rubber spatula. Bake about 15 minutes or until the top begins to brown and the dough is cooked through.
  4. 4. Turn up the heat on the caramel sauce ingredients and bring to a boil. Boil rapidly 7-10 minutes, or until desired consistency is reached. You will have to stir the entire time. Remove from heat. I like to set in the freezer on a hot pad for about 10 minutes to cool down a little bit.
  5. 5. To make the glaze, whisk together the powdered sugar, cream, and vanilla. Add more or less cream until desired consistency is reached. Drizzle about 1/2 cup of the caramel sauce and most of the glaze on top of the pull apart bread. We like to add extra caramel sauce and glaze to our individual servings, because if you add too much caramel and glaze in the skillet, the pull apart bread in the skillet will become soggy. Serve with ice cream if desired.
Notes
  1. *This is the caramel sauce recipe halved for the pull apart bread, but I usually just make a full batch because we love this sauce for ice cream and many other desserts. So if you want leftover caramel sauce, go ahead and make a full batch by doubling the measurements listed.
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calories
5839
fat
189g
protein
60g
carbs
994g
more
Butter, Love, and Cowboys http://www.butterloveandcowboys.com/
Bread Sweets

Chocolate Pumpkin Bread

Happy first day of fall! I can’t think of a better way to celebrate than with this Chocolate Pumpkin Bread. For ages, I have had pumpkin bread combined with chocolate on my mind, and I finally got it made. It is my first official pumpkin recipe of the season, and for that I am excited.

I love fall. The one consolation to me when summer comes to an end is that it means fall is here. I am definitely a four-seasons-kind-of-gal, but I really look forward to summer all year long and it is such a bummer to me when it is over.

Fall definitely helps ease the pain.

Chocolate Pumpkin Bread from butterloveandcowboys.com

You know what else helped ease the pain? This Chocolate Pumpkin Bread. Pumpkin bread really is fantastic enough by itself, but this version takes it to infinity and beyond. The actual bread has all the ingredients you would normally see in pumpkin bread, but with a whole bunch of cocoa added to seal the deal. Plus chocolate chips- I don’t believe in any pumpkin bread without chocolate chips.

The bread ends with a chocolate glaze. When I made the glaze, I was doubling the recipe for two loaves and really thought I was making plenty. I was wrong. Therefore, I will fill the recipe card with instructions for a batch of glaze that will go a little farther. I would never want to con you into thinking that my recipe gives you ample glaze, and have you disappointed that you needed to hurry and make up another batch.

When it comes to glaze, I like a decent covering, like shown in the pictures, but I also like to have enough to set aside that we can put on top of our individual pieces after they are cut.

Chocolate Pumpkin Bread from butterloveandcowboys.com

Chocolate Pumpkin Bread from butterloveandcowboys.com

Chocolate Pumpkin Bread from butterloveandcowboys.com

Chocolate Pumpkin Bread from butterloveandcowboys.com

Chocolate Pumpkin Bread from butterloveandcowboys.com

Chocolate Pumpkin Bread from butterloveandcowboys.com

Another thing about quick breads is that they are, well, quick! It only takes a few minutes to throw them together for the oven. Plus Chocolate Pumpkin Bread will make your house smell dreamy. Happy Fall!

Recipe adapted from Lindsay Funston

Chocolate Pumpkin Bread
A fantastic quick bread, fully loaded with chocolate, chocolate chips, and a chocolate glaze- perfect for fall!
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5065 calories
713 g
590 g
242 g
57 g
84 g
1454 g
1651 g
543 g
2 g
142 g
Nutrition Facts
Serving Size
1454g
Amount Per Serving
Calories 5065
Calories from Fat 2139
% Daily Value *
Total Fat 242g
372%
Saturated Fat 84g
421%
Trans Fat 2g
Polyunsaturated Fat 26g
Monounsaturated Fat 116g
Cholesterol 590mg
197%
Sodium 1651mg
69%
Total Carbohydrates 713g
238%
Dietary Fiber 38g
154%
Sugars 543g
Protein 57g
Vitamin A
817%
Vitamin C
21%
Calcium
82%
Iron
118%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Bread
  1. 1/2 cup vegetable oil
  2. 2 eggs
  3. 1/4 cup sour cream
  4. 3/4 cup sugar
  5. 2 teaspoons vanilla
  6. 1 cup pumpkin puree
  7. 1 cup flour
  8. 1/2 cup cocoa powder
  9. 1 tablespoon pumpkin pie spice
  10. 1 teaspoon baking soda
  11. 1/2 teaspoon baking powder
  12. 1 cup milk chocolate chips
Chocolate Glaze
  1. 2 tablespoons butter, melted
  2. 2 1/2 cups powdered sugar
  3. 1/4 cup cocoa powder
  4. 1/3 cup cream
  5. 1/2 teaspoon vanilla
Instructions
  1. Preheat oven @ 350 F. In a large mixing bowl, combine vegetable oil, eggs, sour cream, sugar, vanilla, and pumpkin. In another bowl, combine, flour, cocoa powder, pumpkin pie spice, baking soda, and baking powder. Pour wet ingredients in with the dry ingredients and mix until combined. Fold in the chocolate chips. Place in a greased 9x5 loaf pan and bake for 40-45 minutes or until toothpick inserted in the center comes out clean. Let cool ten minutes then flip onto a serving plate.
  2. To make the chocolate glaze, whisk together melted butter, powdered sugar, cocoa powder, cream, and vanilla. I find it hard to give an exact amount of liquid for a glaze, because it is dependent on who thick you want it. I prefer a thicker glaze, so add as much or as little cream as you like, until the desired consistency is reached. Pour over the pumpkin loaf and enjoy! Store leftovers in an airtight container.
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calories
5065
fat
242g
protein
57g
carbs
713g
more
Butter, Love, and Cowboys http://www.butterloveandcowboys.com/
Bread Sweets

Raspberry Sweet Rolls

Let’s talk about these Raspberry Sweet Rolls. To start off, you must understand how much I adore cinnamon rolls. They have always ranked the charts as one of my top desserts. Because I love them so much, I have had a hard time giving any other kind of sweet roll a chance. I mean, I have wanted to give other sweet rolls a try, but I have just been too afraid to risk giving up the ultimate comfort contained in a beautiful, rounded cinnamon roll, dripping with cream cheese frosting, to try something different! There have been worries in my mind that other sweet rolls just wouldn’t compare. When you love a certain treat so much, it can really be a leap of faith to break the mold. 

Well, I did it.

In fact, I’ve done it twice in the last few months. Raspberry Sweet Rolls were such a good combination of the original roll of a treat and one of the best fruits on the planet. They are certainly different than a regular cinnamon roll, but have surely found their own rightful place in my palate! Baking with raspberries totally made it seem like summer really is here. Raspberries=summer. Plus I think our temperatures have finally climbed for good. 

Need a killer dessert for Memorial Day weekend? Then don’t pass up these Raspberry Sweet Rolls! You could even squeeze them in for a breakfast one day. I just know it 😉

Raspberry Sweet Rolls from butterloveandcowboys.com

Raspberry Sweet Rolls from butterloveandcowboys.com

Raspberry Sweet Rolls from butterloveandcowboys.com

Raspberry Sweet Rolls from butterloveandcowboys.com

I think regular cinnamon rolls pair super well with cream cheese frosting, but I would go so far as to say Raspberry Sweet Rolls paired with it super DUPER well!

Raspberry Sweet Rolls from butterloveandcowboys.com

Raspberry Sweet Rolls from butterloveandcowboys.com

Raspberry Sweet Rolls from butterloveandcowboys.com

Raspberry Sweet Rolls from butterloveandcowboys.com

Raspberry Sweet Rolls from butterloveandcowboys.com

Let’s get real. Those picture worthy rolls don’t have nearly enough frosting.

Raspberry Sweet Rolls from butterloveandcowboys.com

That’s more like it.

Raspberry Sweet Rolls
Yields 24
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464 calories
83 g
36 g
13 g
5 g
8 g
164 g
64 g
56 g
0 g
4 g
Nutrition Facts
Serving Size
164g
Yields
24
Amount Per Serving
Calories 464
Calories from Fat 117
% Daily Value *
Total Fat 13g
20%
Saturated Fat 8g
40%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 36mg
12%
Sodium 64mg
3%
Total Carbohydrates 83g
28%
Dietary Fiber 3g
12%
Sugars 56g
Protein 5g
Vitamin A
9%
Vitamin C
12%
Calcium
4%
Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the Rolls
  1. 2 tablespoons instant yeast
  2. 6 cups flour
  3. 3/4 cup sugar
  4. 1/4 teaspoon salt
  5. 1/4 cup butter, melted
  6. 1 1/2 teaspoons vanilla
  7. 2 cups warm water
For the Raspberry Filling
  1. 4 cups frozen raspberries, NOT THAWED
  2. 4 teaspoons cornstarch
  3. 2/3 cup sugar
  4. 1/2 cup butter
  5. 2 cups brown sugar
For the Cream Cheese Frosting
  1. *1-2 (8 oz) packages cream cheese, softened
  2. 1/2 cup butter, softened
  3. 1 1/2 teaspoons vanilla
  4. 2-3 teaspoons lemon juice
  5. 3-4 cups powdered sugar
Instructions
  1. 1. Mix the yeast with one cup of flour in a small-medium size bowl. Place sugar, salt, melted butter, vanilla, warm water, and the yeast/flour mixture in a mixer. Mix until combined.
  2. 2. Gradually add the remaining five cups of flour until a soft dough forms. Let raise in a large, lightly greased bowl until doubled in size. This will take about an hour.
  3. 3. While the dough is rising, begin preparing the filling. Melt the butter and brown sugar over low-medium heat. Only heat it until the butter is just melted and combined with the brown sugar. Do not melt it long enough it becomes liquid, or else the filling will drain from the cinnamon rolls while they raise the second time. Set aside to cool a few minutes.
  4. 4. Punch down the dough and roll into a large rectangle. Spread the brown sugar/butter mixture all over the rectangle. Make sure you spread it all the way out to the edges of the dough.
  5. 5.In a medium size bowl, stir the FROZEN raspberries, cornstarch, and sugar. Make sure the raspberries are frozen to ensure easier rising and baking. The filling will stay inside the roll better. Spread the raspberry mixture evenly all over the rectangle, to the edges. Roll up the dough and cut into about 24 1-2 inch rolls. They should squeeze about perfectly onto one standard size cookie sheet, or two 9x13 pans. Raise in a warm place until doubled. This takes anywhere from about 30-60 minutes.
  6. 6. Shortly before the rolls finish rising, preheat the oven at 350 degrees F. When rolls finish raising, bake 20-22 minutes. Make sure the centers are not doughy. The raspberry filling makes the centers more susceptible to be underdone.
  7. 7. To prepare the frosting, beat the cream cheese and butter 2-3 minutes, until smooth and creamy. Add the vanilla and lemon juice and combine. You can add more or less of these based on your personal preference. Add the powdered sugar, one cup at a time, until the desired sweetness is reached. Beat at least 3 minutes, or until the frosting begins to appear more of a white color. My Mom taught me this little trick for cream cheese frosting and I love it! It gives it an amazing texture and combines the flavors even better.
  8. 8. Frost the warm rolls and enjoy!
Notes
  1. *Two packages of cream cheese make for an extra cream cheese flavored frosting and is delicious! One package will make a yummy frosting as well, it just won't be as strongly flavored. The more cream cheese you add, the more likely you will need all four cups of powdered sugar.
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calories
464
fat
13g
protein
5g
carbs
83g
more
Butter, Love, and Cowboys http://www.butterloveandcowboys.com/
Bread Sweets

Lemon Poppy Seed Bread

Lemon Poppy Seed Bread from butterloveandcowboys.com
Lemon Poppy Seed Bread

Now that it is officially spring, I decided it was time for a fruity dessert this past weekend. Lemon Poppy Seed Bread was the perfect answer to my craving! Moist and light, this bread will help you turn a fresh leaf from winter to spring. 

Lemon Poppy Seed Bread from butterloveandcowboys.com

Lemon Poppy Seed Bread from butterloveandcowboys.com

Lemon Poppy Seed Bread from butterloveandcowboys.com

Lemon Poppy Seed Bread from butterloveandcowboys.com

It was a great break from all the chocolate-y treats I have been making lately.  During the winter months baked goods like a warm brownie or a fresh cookie comfort the soul.  Now that the sun is shining a little more and the temperatures have started to climb, however, I was ready for something a little lighter.

Lemon Poppy Seed Bread from butterloveandcowboys.com

Don’t get me wrong. I adore chocolate and crave it daily. Cookies and brownies have my full adoration as well. Moderation is a great thing though. Trying out new recipes is a great thing too! You wanna know what else is a great thing? Adding extra glaze to each piece of Lemon Poppy Seed Bread- that is truly a great thing.

Lemon Poppy Seed Bread from butterloveandcowboys.com

Another note about this bread is that My Cowboy and I like a little lemon in our lives, however we don’t love a really strong lemon flavor. So when I make treats with lemon, I don’t use fresh lemon juice because it is so strong. Now, if lemon flavor IS your thing and you DO love it strong, use fresh lemon juice instead of the bottled stuff. Generally I am a lover of strong flavors of all sorts, just not when it comes to lemon 🙂

Lemon Poppy Seed Bread from butterloveandcowboys.com

 

Lemon Poppy Seed Bread from butterloveandcowboys.com

Mmm mmm good!

Did you try this recipe or did you like it? Let me know 🙂

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Recipe adapted from Mel’s Kitchen Cafe.

Lemon Poppy Seed Bread
Yields 2
A delicious, moist, and light Lemon Poppy Seed Bread
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3204 calories
596 g
399 g
78 g
42 g
12 g
1124 g
867 g
440 g
1 g
62 g
Nutrition Facts
Serving Size
1124g
Yields
2
Amount Per Serving
Calories 3204
Calories from Fat 689
% Daily Value *
Total Fat 78g
120%
Saturated Fat 12g
59%
Trans Fat 1g
Polyunsaturated Fat 15g
Monounsaturated Fat 47g
Cholesterol 399mg
133%
Sodium 867mg
36%
Total Carbohydrates 596g
199%
Dietary Fiber 8g
31%
Sugars 440g
Protein 42g
Vitamin A
16%
Vitamin C
22%
Calcium
93%
Iron
34%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 cups flour
  2. 4 teaspoons baking powder
  3. 1/2 teaspoon salt
  4. 2 3/4 cups sugar
  5. 4 eggs
  6. 2 tablespoons poppy seeds
  7. 1/4 cup lemon juice
  8. 1 teaspoon vanilla
  9. 1/2 cup applesauce
  10. 1 1/2 cups plain Greek yogurt (can use regular yogurt as well)
  11. 1/2 cup vegetable oil
Lemon Glaze
  1. 2 1/2 cups powdered sugar
  2. 2 tablespoons lemon juice
  3. 1 teaspoon vanilla
  4. 1/3 cup milk or cream (if using cream, will need to add some milk as well)
Instructions
  1. 1. Preheat oven at 350 F.
  2. 2. In a medium bowl mix flour, baking powder, and salt.
  3. 3. In a large bowl combine sugar, eggs, poppy seeds, lemon juice, vanilla, applesauce, yogurt, and oil.
  4. 4. Carefully fold dry flour mixture into wet ingredients. Do not over mix.
  5. *5. Pour batter into two greased 8 1/2 inch by 4 1/2 inch pans.
  6. 6. Bake for 40-45 minutes or until a toothpick inserted comes out clean. Flip over onto cooling racks and cool ten minutes.
For the Glaze
  1. Measure powdered sugar into a medium sized bowl. Add the milk or cream and whisk. If you use cream, you will probably need to add milk to thin it out. I used cream for my glaze, and thinned it out a little with milk, but as you can see it is a bit thicker of a glaze. Just add the milk until it is the consistency you want. Add lemon juice and vanilla, then whisk until there are no lumps.
  2. Flip bread loaves onto serving plates and poke holes in the tops of the loaves with a toothpick. Spread half of the glaze evenly over the top of each loaf.
Notes
  1. *I don't have the correct size of loaf pans, so my loaves of bread were not as tall as they should be.
  2. Yields: 2 Loaves
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calories
3204
fat
78g
protein
42g
carbs
596g
more
Butter, Love, and Cowboys http://www.butterloveandcowboys.com/