Fall is the perfect time for warm, gooey, fresh-from-the-oven breads and, move over pumpkin, Persimmon Butter Pull-Apart Bread has full-bodied fall flavor along with its rich orange color! This is a twist on the traditional cinnamon-sugar flavor of "monkey bread," but keeps the buttery moistness and the fun-to-share element of pull-apart chunky breads.
This recipe uses the shortcut of frozen bread dough and so cuts out an hour or so of preparation, while still bringing the homemade yeasty aromas and flavors of fresh bread. You can use your favorite white bread recipe if you prefer to make it all from scratch, but if you take the shortcut, no one will know or care!
Another shortcut is using Persimmon Butter from a jar, which is as easy as it gets. You can also use Apple Butter or Blueberry Butter for this recipe, but the Persimmon Butter loaf was a huge hit among our crowd and it will certainly be unique among dishes you serve. Persimmon Butter Bread is slightly less sweet than cinnamon-sugar pull-apart bread, which makes it perfect for pairing with an egg casserole or other breakfast dish. You can add chopped pecans or walnuts if you like, sprinkling some over each layer of dough balls as you fill the pan. Most pull-apart bread recipes, especially if made in bundt pans, call for the bread to be inverted on a plate after 5 or so minutes of cooling when it comes out of the oven. I don't do this because the lightly browned, chunky top rising over the sides of the pan is too gorgeous to hide at the bottom after you flip it. Just drizzle on the glaze and it's perfection in a pan!
Find the recipe here.
