“Now THIS is a stuffed bread. Not by any means the shortest or simplest bread to make but boy is it worth it in the end. Cooking time includes doubling time.”
4hrs 30mins
1 loaf

Ingredients Nutrition


  1. Bread:
  2. Simmer apple juice over medium heat until reduced to 1 cup. Cool to ~110 degrees F then stir in yeast.
  3. Whisk eggs in a bowl till frothy, then whisk in salt.
  4. Combine egg and juice mixture in a electric mixer bowl.
  5. Add brown sugar, cinnamon, nutmeg, and stir.
  6. Put mixer on slow and gradually add 3 1/4 cup flour.
  7. After, increase speed of mixing to medium for 10 minutes. Dough should be fairly elastic. If still soft and sticky, add remaining 1/4 cup.
  8. Reduce mixing speed to medium low, add pecans and raisins and continue mixing for 5 more minutes or till dough is smooth, elastic and clinging to dough hook if used.
  9. Gather dough in a ball and place in lightly sprayed bowl, spray dough top, then put dough in warm, draft free place.
  10. Cover bowl with kitchen towl and let dough rise until doubled (~1 hour).
  11. Egg Wash: blend egg, sugar, and water.
  12. Spray 5"x8" bread pan. Turn dough out on well floured surface.
  13. Roll dough evenly into 12" wide by 20-24" long rectangle.
  14. Brush dough w/egg wash, leaving 6 inch wide strip at one end.
  15. Spread apples on dough leaving 1/2" border on other three sides.
  16. Roll dough jelly roll style starting at filled end until 1" from other end.
  17. Brush remaining flap w/egg wash and close roll. Make sure no gaps on sides and all layers meet.
  18. Put dough in pan, seam side down, cover w/towel and let dough rise til doubled (at least 1 hour, probably more).
  19. Preheat oven to 325 degrees F.
  20. Bake til top is brown and crispy, about 40 minutes.
  21. Remove from oven, remove bread, and top with melted butter before cooling on a wire rack.

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