Orange Pomegranate Pull Apart Bread Recipe

Introduction

This Orange Pomegranate Pull Apart Bread is a delightful treat combining bright citrus flavors with sweet pomegranate accents. Soft layers of dough are infused with orange sugar and finished with a luscious pomegranate glaze, perfect for sharing with family and friends.

Ingredients

• 2 3/4 cups all-purpose flour
• 3/4 cup caster sugar, divided
• 1.25 ounces instant dry yeast
• 1/2 teaspoon salt
• 1/2 cup milk
• 4 tablespoons unsalted butter, plus 2 tablespoons for spreading
• 1 teaspoon vanilla extract
• 2 eggs
• 4 tablespoons orange juice
• 3/4 cup powdered confectioners sugar
• 2 tablespoons pomegranate juice
• 1/2 cup pomegranate seeds

Instructions

1. Step 1: In a large bowl, mix the flour, 1/4 cup caster sugar, instant dry yeast, and salt until well combined.
2. Step 2: In a small saucepan over low heat, gently warm the 4 tablespoons of butter and milk until about 120°F (48°C). Remove from heat and stir in vanilla extract.
3. Step 3: Slowly pour the warm milk mixture into the flour mixture while stirring, then add the eggs and mix until a loose dough forms.
4. Step 4: Turn the dough onto a floured surface and knead until smooth, about 5 minutes. Add extra flour as needed if the dough is sticky.
5. Step 5: Place the dough in a greased bowl, cover with plastic wrap or a warm, damp towel, and let rise in a warm place until puffy, about 1 to 2 hours.
6. Step 6: Meanwhile, combine the orange juice with 1/2 cup caster sugar to create the orange sugar mix.
7. Step 7: Roll the dough out on a floured surface into a 20 by 12 inch (50 x 30 cm) rectangle.
8. Step 8: Grease the wells of a muffin tin.
9. Step 9: Spread 2 to 4 tablespoons of butter evenly over the dough rectangle.
10. Step 10: Cut the dough into 3 inch (7.5 cm) wide strips. Sprinkle one strip with the orange sugar, then place a plain strip on top. Repeat layering with sugar and plain strips to create a stack.
11. Step 11: Cut the long stack into mini stacks about the width of the muffin tin wells.
12. Step 12: Place the mini stacks vertically into the muffin wells so the layers stand up like an accordion.
13. Step 13: Bake at 350°F (180°C) for about 20 minutes, until the tops are golden brown. Let cool for 15 minutes.
14. Step 14: Make the pomegranate glaze by whisking powdered sugar with pomegranate juice until smooth.
15. Step 15: Gently fold pomegranate seeds into the glaze.
16. Step 16: Pour or spoon the pomegranate glaze over the warm bread or muffins and serve.

Tips & Variations

• For extra flavor, zest an orange and add it to the orange sugar mixture.
• Try substituting pomegranate seeds with dried cranberries for a different texture.
• If you don’t have a muffin tin, you can shape the dough into a loaf and bake in a loaf pan.
• Use warm milk carefully; too hot can kill the yeast, too cold slows rising.

Storage

Store leftovers in an airtight container at room temperature for up to 2 days. To refresh, warm gently in a low oven or microwave. The glaze may harden slightly when chilled, so allow the bread to come to room temperature before serving if refrigerated.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh yeast instead of instant dry yeast?

Yes, but you will need to adjust the quantity and proof it first. Use about twice the amount of fresh yeast, dissolved in warm milk before mixing with the flour.

Can I make this bread dairy-free?

Absolutely. Substitute the milk with a non-dairy alternative like almond or oat milk, and use a dairy-free butter or margarine in the recipe.

Orange Pomegranate Pull Apart Bread Recipe

---

★★★★★

5 from 353 reviews

• Author: Cleo
• Total Time: 1 hour 40 minutes
• Yield: Makes 12 pull-apart muffins or one loaf 1x
• Diet: Vegetarian

Pin Recipe

Print Recipe

Description

This Orange Pomegranate Pull Apart Bread is a delightful, fragrant treat perfect for breakfast or dessert. Soft layers of sweetened dough infused with orange sugar come together in a tender, pull-apart loaf or muffins, finished with a luscious pomegranate glaze and juicy seeds for a bright, tangy burst of flavor.

---

Ingredients

Scale 1x2x3x

Dough

• 2 3/4 cup All-Purpose Flour
• 3/4 cup Caster Sugar (divided: 1/4 cup for dough, 1/2 cup for orange sugar)
• 1.25 ounce Instant Dry Yeast
• 1/2 teaspoon Salt
• 1/2 cup Milk
• 4 tablespoon Unsalted Butter (plus 2 tablespoons for rubbing on dough)
• 1 teaspoon Vanilla Extract
• 2 Eggs

Orange Sugar Fillings

• 4 tablespoon Orange (zest or juice assumed)

Glaze and Topping

• 3/4 cup Powdered Confectioners Sugar
• 2 tablespoon Pomegranate Juice
• 1/2 cup Pomegranate Seeds

---

Instructions

1. Mix Dry Ingredients: In a large bowl, combine all-purpose flour, 1/4 cup caster sugar, instant dry yeast, and salt. Stir together to distribute evenly.
2. Warm Milk Butter Mixture: Over low heat, gently warm the unsalted butter and milk in a small saucepan until about 120°F (48°C). Remove from heat and stir in vanilla extract.
3. Form Dough: Slowly pour the warm milk and butter mixture into the flour mixture while stirring. Add eggs and continue mixing until a loose dough forms.
4. Knead Dough: Transfer dough to a floured surface and knead until smooth and elastic, about 5 minutes. Add flour a spoonful at a time if the dough is too sticky.
5. First Rise: Place dough into a greased bowl, cover with plastic wrap or a warm moist towel, and let it rise in a warm spot until puffy but not doubled, about 1 to 2 hours.
6. Make Orange Sugar Mix: While dough rises, combine the 4 tablespoons orange (zest recommended) with 1/2 cup caster sugar, mixing well.
7. Prepare Dough for Filling: On a floured surface, roll dough into a 20 x 12 inch rectangle. Decide whether to make pull-apart muffins or a loaf.
8. Grease Pan: Grease muffin tin wells thoroughly if making muffins.
9. Butter Dough: Rub 2 tablespoons butter evenly over the dough rectangle.
10. Cut and Layer: Cut dough into approximately 3-inch wide strips. On one strip, sprinkle orange sugar mix, then layer with a plain strip on top. Repeat layering sugar and plain strips until all are stacked into a long layered stack.
11. Portion Layers: Cut the long stack into mini stacks sized to fit muffin tin wells or loaf pan width.
12. Arrange in Pan: Place mini stacks vertically into muffin wells or loaf pan with the layers facing up, creating the pull-apart effect.
13. Bake: Bake at 350°F (180°C) for about 20 minutes, or until the tops are golden brown. Remove from oven and cool for 15 minutes.
14. Prepare Glaze: Whisk together powdered confectioners sugar and pomegranate juice until smooth.
15. Add Pomegranate Seeds: Gently fold pomegranate seeds into the glaze.
16. Finish and Serve: Pour or spoon the pomegranate glaze over the warm bread or muffins. Serve and enjoy your flavorful pull-apart treat.

Notes

• The orange used for the sugar mixture is best as zest to maximize flavor without adding too much liquid.
• Ensure the milk and butter mixture is warm, not hot, to avoid killing the yeast.
• Kneading time can be adjusted depending on dough consistency; handle gently for a tender crumb.
• If making a loaf, adjust bake time slightly to about 25-30 minutes until a skewer comes out clean.
• The pomegranate icing is best applied while the bread is slightly warm for better absorption and shine.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Baking
• Method: Baking
• Cuisine: American

Keywords: Pull apart bread, orange bread, pomegranate glaze, fruit bread, layered bread, pull-apart muffins, breakfast bread, holiday bread