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Whole Wheat Caramel Pecan Pull-Apart Bread

Whole Wheat Caramel Pecan Pull-Apart Bread
Irresistible, sweet, buttery pull-apart bread layered with cinnamon brown sugar and crushed pecans, baked until it’s golden brown and drizzled with a sweet salted caramel sauce.
Yield 1 loaf




  • 2 cups whole wheat pastry flour
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Quick Rise Yeast
  • 2 teaspoons vital wheat gluten (optional)
  • 1/4 cup granulated sugar
  • 1 teaspoon table salt
  • 1 cup milk
  • 1/4 cup unsalted butter
  • 1 large egg
  • 1 cup bread flour


  • 1/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 teaspoon cinnamon
  • 1/2 cup toasted pecans (finely chopped)
  • 4 tablespoon unsalted butter (softened)


  • 1/2 cup brown sugar
  • 1 tablespoon corn syrup
  • 2 tablespoons heavy cream
  • 2 tablespoons unsalted butter
  • 1/4 teaspoon table salt
  • 1/2 teaspoon vanilla extract
  • 1/2 cup pecans (toasted and chopped)


  • In the bowl of a stand mixer, using the paddle attachment, combine 2 cups whole wheat pastry flour, yeast, vital wheat gluten, sugar, and salt.
  • In saucepan or microwave safe dish, heat milk and butter until warm (120-130°F); butter does not have to be completely melted. Add to flour mixture. Blend at low speed until moistened. Add egg and beat 3 minutes at medium speed.
  • Switch to the dough hook and mix in the remaining bread flour a little at a time, to make a soft dough, add more or less flour as needed. Knead the dough for 5 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place until double, about 1 hour.
  • While the dough is rising, make the pecan sugar filling. In a small bowl, mix together sugar, brown sugar, cinnamon, and finely chopped pecans.
  • Preheat oven to 350ºF. Grease a 9×5-inch loaf pan, and line with parchment paper or foil, leaving a 1-inch overhang on each long side; butter paper. (For easy removal of the bread from the pan.)
  • Punch down the dough. Cover and let rest 10 minutes.
  • On a floured surface, roll the dough into a 12×20-inch rectangle. Spread 4 tablespoons softened butter evenly over the dough with a rubber spatula or pastry brush.
  • Cut dough in to five strips, each about 12×4-inches with a pizza cutter.
  • Sprinkle 1 1/2 tablespoons of the pecan sugar over the first buttered rectangle. Top it with a second rectangle, sprinkling with 1 1/2 tablespoons of pecan sugar. Continue with remaining rectangles.
  • Cut the stack into 6 rectangles (each should be 2×4-inches). Carefully place the rectangles of dough into the loaf pan, cut edges up, side by side. Loosely cover the pan with plastic wrap and let the dough rise in a warm place until puffy, 30 to 50 minutes. When you gently press the dough with your finger, the indentation should stay.
  • Bake 30 to 35 minutes until the loaf is golden brown. Cover the top with foil if it’s browning too quickly. Transfer to a wire rack and let cool in the pan for 10 minutes.
  • While bread is cooling, make the salted caramel glaze. In a saucepan combine brown sugar, corn syrup, heavy cream, butter, and salt. Cook over medium heat, stirring constantly, until sauce comes to a boil. Reduce heat and simmer until sugar is dissolve and sauce is smooth and syrupy, about 2 minutes. Stir in vanilla extract and chopped pecans.
  • Use the parchment paper/foil to remove the loaf from the pan. Flip the loaf over onto a cooling rack, remove the parchment paper/foil, then flip onto another rack so that it’s right side up.
  • Drizzle icing over bread. Serve warm or at room temperature.


Recipe by Barbara Bakes.

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Review & Comments

Jenny | Reply

5 stars
It looks yummy. I’m gonna try this out.

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