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    Home » Recipes

    November 1, 2013 Bread

    Ginger Pull-Apart Bread -#TwelveLoaves

    Ginger Pull-Apart Bread
    Oh, yeah! Fall and spices! Spices and fall...don't they go hand in hand? As soon as the seasons start to change, I can't wait to start baking with cinnamon and ginger and nutmeg. Pies and breads and soups-every thing has spice in them and it makes me smile! Like this ginger pull-apart bread.
    HUGE SMILES 🙂 all around with this fantastic bread. When the theme "spice" was chosen in our #TwelveLoaves baking group, I had a feeling ginger and I would be baking together once again. I couldn't wait to test out some recipes. I baked and baked and tested and tested.
    Ginger Pull-Apart Bread
    The spice baking continued for a few weeks; until this recipe was what I decided to share with the group.
    Ginger Pull-Apart Bread

    #TwelveLoaves November-Spice. October #TwelveLoaves was about baking with Root Vegetables. It was quite a delicious month! Temperatures are dropping and it is the right moment to explore bread and SPICE! Share your November Spice Bread (yeast or quick bread). Let's get baking!

    #TwelveLoaves is a monthly bread baking party created by Lora from Savoring Italy.

    Are you hungry for amazing bread? Check out what the Twelve Loaves bakers have created this month:

    • Cinnamon-Cardamom Buns by Heather at girlichef
    • Cinnamon Crusted Pumpkin Bread by Liz at That Skinny Chick Can Bake
    • Cinnamon Doughnut Muffins by Dorothy at Shockingly Delicious
    • Cinnamon, Orange and Chocolate Chip Bread by Deepti at Bakingyummies
    • Cinnamon Swirl Pumpkin Rolls by Karen at Karen's Kitchen Stories
    • Cocoa Clove Pumpkin Bread by Renee at Kudos Kitchen by Renee
    • Ginger Pull-Apart Bread by Lora at Savoring Italy
    • Honey Spice Bread by Holly at A Baker's House
    • Persimmon Gingerbread Muffins with Caramel Drizzle by Krista at A Handful of Everything
    • Pumpkin Cardamom Bread by Dionne at Try Anything Once Culinary
    • Spiced Buns by Renee at Magnolia Days
    • Sumac Spicy Crackers by Rossella at Ma che ti sei mangiato
    • Sweet Potato Spice Swirl Bread by Paula at Vintage Kitchen Notes
    Ginger Pull-Apart Bread
    I've shared a couple of pull-apart bread recipes here before-one sweet, one savory.  After finally baking another sweet pull-apart bread I came to the conclusion that it must be baked more often. I found this recipe in Donna Hay magazine last year and I vowed to make it one day soon. A year later...hey, at least I did it! I used my super simple basic sweet dough recipe. I'm not going to lie and say it's a cinch to put together.
    Let me explain a little further, the dough is a cinch. It just takes a little time and patience to wait for it to come together. If you are home doing nothing on a cold fall weekend day, start the dough.  Take your time, and wait for the yeast to work its magic.  Or you could make the dough the night before and let it rise in the fridge.  The stacking of the pieces part  is not that complicated. I included a few photos to show you the process. There really is no mistaking in the pieces. It doesn't matter if they are not the same size. I've seen recipes where they say you have to measure and make sure each piece is accurate. I didn't measure and I love the uniqueness of this not so perfectly shaped bread. I did mark each section a little with my pizza cutter (or knife) before slicing to make sure the sections looked around the same size. On the last cutting parts, I did use a very sharp knife to cut the piles of dough instead of the pizza cutter.
    The dough ended up making one regular loaf pan and a smaller one. Can I tell you about the aroma while it was baking? Ok...have you ever been to a donut shop? Is that a silly question? It reminded me of a donut shop. This smelled like the most amazing fall spice donuts while it was baking. I was dizzy in anticipation. I kept pacing back and forth watching the bread through the oven door. It couldn't finish baking fast enough! Taking a photo of a pull-apart bread is an interesting feat. The jagged layers are so pretty and that is what I tried to capture. I think the only shot that shows how cool it really looks is the one I posted here without the glaze. But that glaze, oh...that glaze. I am also reminded that I need to make cream cheese glazes a little more often. I love this bread and as you can tell from my post, I love baking with spices!
    Ginger Pull-Apart Bread
    by Savoring Italy
    Prep Time: approx 2-3 hours
    Cook Time: approx 30-35 minutes
    Ingredients (1 loaf)
    • 1 cup whole milk
    • 1 (1/2 ounce) envelope active dry yeast
    • 1/4 cup warm water (100 to 110 degrees)
    • 3 tablespoons granulated sugar
    • 2 eggs
    • 1/4 cup unsalted butter, melted
    • 1/2 cup raisins
    • 4 1/2-5 cups all-purpose flour
    • 1/2 teaspoon salt

    to sprinkle on the dough

    • 2 teaspoons ground ginger
    • 1 Tablespoon finely grated lemon rind
    • 4 Tablespoons melted butter

    lemon cream cheese icing

    • 4 ounces cream cheese
    • 2/3 cup confectioner's sugar
    • 2 Tablespoons lemon juice
    Instructions
    Heat the milk in a small saucepan over medium heat until it just begins to boil. Remove from heat and let stand until cooled to room temperature. 
    Meanwhile, sprinkle the yeast over the warm water in a large bowl.
    Add 1 T of the sugar and let stand until foamy, about 5 minutes.
    Beat in the remaining 2 T sugar, eggs, butter and raisins. Beat in cooled milk. Gradually add the flour and salt, scraping down side of bowl, until a soft dough forms.
    Turn dough onto a floured work surface and knead the remaining flour into the dough, adding more flour if too sticky. Knead for about 5-10 minutes until smooth. The dough will be soft.
    Grease a large bowl. Place the dough in the bowl. Cover with plastic wrap and place in a warm spot until doubled in size, about 1 1/2 hours. When dough is almost finished rising, preheat the oven to 350 F.
    Deflate the dough and roll it out on slightly floured work surface to a rectangle about 12 inches tall and 20 inches long. Brush on the melted butter. Sprinkle on the sugar-ginger mixture.
    Slice the dough vertically into six equal-sized strips.
    Stack the strips on top of one another and slice the stack into six equal slices once again. You’ll have six stacks of six squares.
    Layer the dough squares in the loaf pan like a flip-book. Place a kitchen towel over the loaf pan and allow in a warm place for 30 to 45 minutes or until almost doubled in size. 
    Place loaf in the oven and bake for 30 to 35 minutes, until the top is very golden brown. The top may be lightly browned, but the center may still be raw. A nice, dark, golden brown will ensure that the center is cooked as well. 
    Remove from the oven and allow to rest for 20 to 30 minutes. Run a butter knife around the edges of the pan to loosen the bread and invert onto a clean board.
    Place a cake stand or cake plate on top of the upside down loaf, and carefully invert so it’s right side up.
    To make the icing, place the cream cheese, confectioner's sugar and lemon juice in a food processor and process until smooth (or beat with an electric mixer). Drizzle over the cooled loaf.
    « Sweet Potato and Leek Focaccia
    Raspberry Jam Bundt with Peanut Butter Glaze »

    Reader Interactions

    Comments

    1. anna @ annamayeveryday says

      November 01, 2013 at 5:32 am

      This looks lovely - I've never seen that stacking business before, have never made a pull apart bread before either. It looks delicious!

      Reply
    2. Lou says

      November 01, 2013 at 5:39 am

      Hi Lora, what a wonderful bread!
      The crumb looks extremely soft, like a pillow.
      I really love this month's Twelve Loaves theme, will do some brainstorming 🙂
      Have a lovely day
      Lou

      Reply
    3. Paula @ Vintage Kitchen Notes says

      November 01, 2013 at 7:12 am

      I can't believe pull apart bread is still in my to-do list! Ginger, ginger, ginger... I love it. This bread is phenomenal Lora!

      Reply
    4. Spiced Buns Recipe | Magnolia Days says

      November 01, 2013 at 7:38 am

      […] Ginger Pull-Apart Bread by Lora at Cake Duchess […]

      Reply
    5. Alice // Hip Foodie Mom says

      November 01, 2013 at 8:58 am

      Lora,
      so glad you finally made this! hello. . yours looks FABULOUS! love the combo of the ground ginger and lemon- must taste amazing! yum!

      Reply
    6. Susan says

      November 01, 2013 at 9:22 am

      Mmmmm! Luscious! You make such pretty breads !!!!

      Reply
    7. Heather @girlichef says

      November 01, 2013 at 9:59 am

      Oh man, I bet it did smell amazing...I can almost smell it through the screen! Delicious combo, I know this is one that would go over VERY well in my house. 🙂

      Reply
    8. Cinnamon Doughnut Muffins without the frying — Shockingly Delicious says

      November 01, 2013 at 10:54 am

      […] Ginger Pull-Apart Bread by Lora at Cake Duchess […]

      Reply
    9. Rossella says

      November 01, 2013 at 11:51 am

      Great. I'll copy you. You captured me with the way you composed your bread. I've never tried your methods.

      Reply
    10. Liz says

      November 01, 2013 at 1:27 pm

      I am definitely baking this soon! I've made an orange version, but your ginger makes me swoon!!!

      Reply
    11. Bakingyummies says

      November 01, 2013 at 3:25 pm

      A ginger pull apart bread..ummm that sounds delicious! and looks delicious too.

      Reply
    12. Holly says

      November 01, 2013 at 3:49 pm

      I have been meaning to try this type of pull apart bread for ages too. I got close with the fantans from last month but would love to make an entire loaf pan filled with these lovely pull apart pieces. Ginger sounds like a great choice!

      Reply
    13. Renee says

      November 01, 2013 at 8:29 pm

      So, does it count if you don't pull apart the bread and steal it so you can enjoy the whole thing all by yourself? Oh heavens Lora! Ginger. Ginger, Ginger. The fragrance is amazing. The flavor is even better. I'm dreaming of this bread now...

      Reply
    14. Karen @ Karen's Kitchen Stories says

      November 01, 2013 at 9:42 pm

      That sounds so yummy! I love a long leisurely day of nurturing dough. It's so therapeutic. And perfect for multitasking.

      Reply
    15. ela@it's better when I make it myself says

      November 02, 2013 at 4:15 am

      This is a fantastic-looking bread! I love baking with yeast. I have to give that a try. Thanks for sharing. All the best, congratulation on your blog. ela

      Reply
    16. Cher says

      November 02, 2013 at 7:54 am

      Gorgeous bread, Lora. I love seeing the twelve loaves challenges pop into my reader every month!

      Reply
    17. Dionne Baldwin says

      November 02, 2013 at 1:57 pm

      I've always admired your baking, Lora, and this is no exception. What a beautiful loaf! I've never made pull apart bread before and I adore ginger. My family will thank you. 🙂

      Reply
    18. Laura (Tutti Dolci) says

      November 02, 2013 at 2:59 pm

      I've wanted to make a pull-apart bread for a while. Yours is a beauty! 🙂

      Reply
    19. Dorothy at Shockingly Delicious says

      November 03, 2013 at 11:02 am

      You and ginger are a perfect pair!

      Reply
    20. Stacy | Wicked Good Kitchen says

      November 03, 2013 at 12:50 pm

      LOOOOOOVE this ginger pull-apart rendition, Lora! Gorgeous and drool-worthy photography, too...so warm and inviting! I adore baking with spices, too. It feeds the soul. Thanks for sharing, girl. Will be pinning to group boards during peak Pinterest times! xo

      Reply
    21. laurasmess says

      November 03, 2013 at 6:45 pm

      I've never made a pull-apart loaf. They look delicious though, and heaps of fun to eat with a few good friends (not too many, as I'm sure I'd keep going back for more!). Love the idea of the gingery, warm and fragrant loaf that you've created. Definitely on my to-bake list. Love Donna Hay's creations too... can't go wrong with inspiration from her recipes! xx

      Reply
    22. Renee - Kudos Kitchen says

      November 04, 2013 at 6:28 am

      Be still my heart!!! I love everything about your recipe, and your step by step photos are wonderful and so easy to follow! Thanks for this recipe Lora. It's a keeper! *print*

      Reply
    23. Kristina says

      November 04, 2013 at 10:49 am

      I need to make this one! I love a pull apart bread, I love the ginger flavor... these photos are amazing, I cannot look away! 😉

      Reply
    24. Muna Kenny says

      November 05, 2013 at 6:31 am

      Lora, your kitchen must have smelled heavenly. OMG! It looks soooooo moist, can't wait to try it 🙂

      Reply
    25. Suzanne says

      November 06, 2013 at 2:07 am

      This bread looks really good, and I love how you showed how it's done, I really need to try it sometime soon. Have a great week Lora.

      Reply
    26. 50 Amazing Thanksgiving Food Ideas - Just Us Four says

      November 07, 2013 at 7:02 am

      […] Cookies from Hoosier Homemade // Pumpkin Mousse Shooters from Eat Yourself Skinny // Ginger Pull Apart Bread from Cake […]

      Reply
    27. Brian @ A Thought For Food says

      November 11, 2013 at 8:58 pm

      I saw postings of this the other day and was super intrigued. Anything with ginger has my name on it and can I just say that glaze looks fantastic!

      Reply
    28. SeattleDee says

      November 17, 2013 at 12:23 pm

      Ginger + lemon = perfect flavor partners dancing around in this lovely pull-apart loaf. (Cue silly mental image of Fred Astaire & Ginger Rogers dancing around a giant loaf). The bread does sound heavenly.

      Reply
    29. Gingered Monkey Bread #12WksXmasTreats #TwelveLoaves | Bakewell Junction says

      November 17, 2013 at 7:31 pm

      […] Ginger Pull-Apart Bread by Lora at Cake Duchess […]

      Reply
    30. Annamaria @ Bakewell Junction says

      November 17, 2013 at 10:59 pm

      Lora,
      Your pull apart bread looks delicious. Thanks for hosting the linkup.
      Annamaria

      Reply
    31. I bought you flours: Potato and Za’atar Bread Roses for Twelve Loaves / Rose speziate per te: Panini a forma di rosa con patate e za’atar per Twelve Loaves | rise of the sourdough preacher says

      November 18, 2013 at 7:19 am

      […] at Karen’s Kitchen Stories • Cocoa Clove Pumpkin Bread by Renee at Kudos Kitchen by Renee • Ginger Pull-Apart Bread by Lora at Cake Duchess • Honey Spice Bread by Holly at A Baker’s House • Persimmon […]

      Reply
    32. Gingerbread spiced sweet bread with pumpkin pastry cream | "blackberry-eating in late September" says

      November 18, 2013 at 9:13 am

      […] of something new and fresh and better and, dare I say it? Original. But this month, faced with the Twelve Loaves challenge of baking bread with spices, I knew almost immediately what I wanted to do. I don’t know where […]

      Reply
    33. Paula says

      November 26, 2013 at 11:22 pm

      Oh my Lora, this looks absolutely heavenly. I really have to try and make this sometime. Can't believe the wonderful texture in this bread.

      Reply
    34. Honey Spice Bread says

      January 02, 2014 at 11:34 pm

      […] Ginger Pull-Apart Bread by Lora at Cake Duchess […]

      Reply

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    Welcome to our Italian kitchen! We are Lora and Gabriella, the mother-daughter team behind Savoring Italy. With more than 30+ years of experience in the kitchen, Lora has had a great advantage – receiving guidance from both her husband who is an executive chef/restaurant owner and her mother who is a renowned private chef. 

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