Peanut Butter Caramel Bread

This decadent peanut butter caramel pull-apart bread is my go-to when I want an unforgettable treat for brunches and family gatherings. Each golden, fluffy layer is slathered in creamy peanut butter and dripping with homemade caramel sauce. It is satisfyingly gooey and just a bit salty sweet—a showstopper for dessert or a cozy breakfast centerpiece.

This recipe started as an experiment on a snowy Sunday morning. The whole house smelled like sweet toasted bread and rich peanut butter. Now it is the dish my family requests whenever they want something comforting and a little indulgent.

Ingredients

• All-purpose flour: Provides structure and softness Choose unbleached for the best flavor and a tender crumb
• Active dry yeast: Delivers a fluffy rise Make sure it is fresh and not expired
• Granulated sugar: Adds sweetness to both dough and caramel Choose extra fine for smooth melting in caramel
• Whole milk: Enriches dough for a plush pull-apart texture Warm to just above room temperature for best yeast activity
• Unsalted butter: Gives the bread its melt-in-your-mouth richness Use European style for deeper flavor
• Large eggs: Bind dough and add moisture Let them come to room temperature to blend smoothly
• Peanut butter: Delivers that creamy peanutty flavor Choose creamy for easy spreading or crunchy for texture
• Light brown sugar: Gives the filling a caramel undertone Use fresh moist sugar for best blendability
• Heavy cream: Ensures the caramel is lush and smooth Make sure it is at room temperature to avoid seizing
• Chopped roasted peanuts: Lend crunch and nutty scent Go for freshly roasted or skip if needed for allergies

Instructions

Mix the dry dough ingredients:

In a large bowl combine flour granulated sugar yeast and salt Mix thoroughly to evenly disperse the yeast and salt for a consistent rise

Add wet ingredients to make dough:

In a separate bowl whisk warm milk melted butter and eggs Pour this into the flour mixture and stir until a sticky dough forms This lets the yeast get started right

Knead until smooth and elastic:

Turn dough onto a floured surface or knead in a stand mixer until it is glossy stretchy and passes the windowpane test This builds the bread’s signature pillowy texture

Let dough rise until doubled:

Transfer dough to a greased bowl and cover with a towel Let it sit in a warm place for about one hour The dough should puff up and nearly double in size

Cook the caramel sauce:

Combine sugar and water in a saucepan and simmer until an amber syrup forms Remove from heat and carefully whisk in butter cream and a pinch of salt Let cool until thick but pourable

Prepare the peanut butter filling:

Stir together peanut butter brown sugar and softened butter until smooth and creamy This creates the gooey spreadable center

Roll and fill the dough:

On a floured counter roll dough into a large rectangle Spread the peanut butter mixture evenly over the surface and drizzle with half the cooled caramel

Slice stack and layer in loaf pan:

Cut the rectangle into wide strips stack them then cut into squares Stand stacks upright in a buttered loaf pan for the classic pull-apart shape

Let rise again before baking:

Cover and let rest another thirty minutes The dough will look puffed and springy

Bake until golden:

Heat oven to three hundred fifty Fahrenheit Bake bread uncovered until top is deep golden brown and center feels set Cover lightly with foil if it darkens too quickly

Finish with caramel and peanuts:

Once bread is cool enough to handle drizzle over the remaining caramel and sprinkle with chopped peanuts for a glossy bakery style finish

Serve and enjoy warm:

Use your hands to pull apart the gooey layers I love watching the caramel stretch and the bread pull away in soft pieces for a crowd pleasing payoff

Save

My favorite part is always that glossy caramel pooling between layers Growing up we argued over the gooey center slices and now it is the piece I always save for myself on busy mornings

Storage Tips

Store cooled pull apart bread wrapped in foil at room temperature for up to one day Any longer and the texture gets sticky Refrigerate for two more days and reheat slices gently in the microwave for twelve seconds to bring back the goo factor If freezing wrap individual portions in plastic wrap and store in an airtight container up to one month

Ingredient Substitutions

Swap creamy peanut butter for almond or sunflower seed butter if you need a peanut free version Replace whole milk with a non dairy alternative like oat milk for a slightly different flavor The dough is flexible so feel free to sprinkle in mini chocolate chips or cinnamon for an extra twist

Serving Suggestions

Serve slices warm as a breakfast treat or plated with vanilla ice cream for dessert This bread is also delicious with fresh berries on the side I love to dress it up with a dusting of powdered sugar when company is over

Cultural and Historical Context

Pull apart bread has roots in American baking traditions especially in the Midwest where sweet yeasted breads are Sunday staples Classic versions often use cinnamon but peanut butter and caramel echo nostalgic pb and caramel treats in modern form

Seasonal Adaptations

Swap in apple butter with a pinch of cinnamon for a fall twist Stir lemon zest into the dough in summer for brightness Top with toasted coconut for an extra springtime crunch

Success Stories

Several readers have emailed me photos of beaming kids pulling apart this bread layer by layer It is a surefire hit for bake sales and potlucks Last Mother’s Day my sister transformed the recipe into muffin tin minis for individual servings

Freezer Meal Conversion

To prep ahead assemble dough and filling as instructed Stop after arranging in the loaf pan Wrap pan well with plastic then foil and freeze Defrost overnight in the refrigerator Let rise at room temp for about an hour before baking as usual

Save

Take your time and savor this gooey masterpiece—each warm slice is a truly comforting treat to start or end your day.

Recipe Questions

→ How do I prevent the bread from overbrowning?

Tent the loaf with foil during the last 10-15 minutes of baking if it looks too brown on top.

→ Can I use crunchy peanut butter?

Yes, crunchy peanut butter adds texture and nutty bites to the pull-apart bread.

→ How is the caramel sauce made?

Sugar and water are simmered until amber, then cream and butter are stirred in for a smooth, rich sauce.

→ What’s the best way to serve?

Serve warm, pulling apart individual pieces and drizzling extra caramel on top for enhanced flavor.

→ Can this bread be reheated?

Yes, gently reheat in the oven or microwave to preserve gooeyness and texture before serving.

→ Is it possible to add other mix-ins?

Absolutely; mini chocolate chips or a sprinkle of cinnamon make delicious additions to the filling.