Sweet Citrus Pull Apart Bread

February 18, 2013

OneHungryMama Citrus Pull Apart Bread

Who’s noticed that I’ve been on a bit of a health kick since January? Not that I really consider it a kick since my cooking naturally veers towards healthy and wholesome. Still, I usually throw in a homemade treat here or there. But other than the apple galette, which the boys and I made at the tail end of our holiday break, and the Valentine’s Day Twinkies, a requisite treat for February 14, you’ll see that I haven’t been making much sweet stuff.

I guess it’s because the holidays were a blood bath—in the best way, of course—and I’ve been feeling good sticking with super healthy eats. (I swear that it has something to do with the daily super smoothie that I mentioned while telling you about my Apple, Beet and Pomegranate Salad.) But you know how I feel about these things: moderation is key, especially with little ones. Life’s too short to not enjoy some wholesome, homemade sweets. So, a couple of weekends ago, with tons of gorgeous in-season citrus on my hands, I decided to whip up an out of this world Citrus Pull Apart Bread.

OneHungryMama Citrus Pull Apart Bread

My favorite desserts are either cinnamony or lemony, and my favorite time to make desserts is the winter when, thanks to peak citrus season, the combination of the two is perfection. Case in point: my Meyer Lemon Cherry Coffee Cake and Lemon Blueberry Crumb Bundt Cake. Both are delicious and perfect for this time of year, but I decided it was time to develop a new, citrusy, coffee cakey treat. So I began to research.

I started by looking up recipes for lemon cinnamon rolls and came across this Lemon Pull-Apart Coffee Cake at Leite’s Culinaria. Note to self: make this. I kept researching and stumbled across this review of the recipe on Leite’s Culinaria from the good folks at The Kitchn. Note to self: make this now.

Which is what I did. (What can I say, I’m an easy sell.)

What happened to my research? I abandoned it, that’s what. I was lost in sweet lemon bread ecstacy. I was thinking, “Who needs another lemony roll when this exists?” That’s how good this shizzzzz is.

OneHungryMama Citrus Pull Apart Bread interior

I’ll pick up my research again before citrus season is done and gone. I’m still craving a new sweet that combines lemon and cinnamon. In the meantime, though, there’s this Citrus Pull Apart Bread. One glance at the recipe and you can see that it requires a bit more effort than most of my own, but I swear it’s worth it. And, hey, it’s a recipe that I can guarantee that the kids will eat with no problem!

OneHungryMama Citrus Pull Apart Bread

Sweet Citrus Pull Apart Bread
From Baking for All Occasions by Flo Braker
(can be shared with kids 12+ mos)*

Get the recipe at Leite’s Culinaria

*Note: While there is nothing in this that is unsafe for younger eaters, I recommend this starting at 12 months due to the high sugar content. Whatever age your eaters, be sure to serve age-appropriate portions. A little of this sweet treat goes a long way.

2 Responses

  1. Wow that’s a new idea. Loved it. Sounds delish.

  2. One Hungry Mama says:

    I struggled with delivering this recipe as written since I think it’s a bit confusing in parts, but since I didn’t adapt it, I felt like I should give it to you as the author penned it. That said, I’ve been asked by someone on Facebook to clarify step 7, so here goes!

    Place the stack of 5 rectangle-shaped pieces of dough in front of you with the longer sides placed parallel to the edge of your counter and the shorter sides perpendicular to you/the edge of your counter. Now, you’ll make 5 crosswise cuts (cuts that are parallel to the longer sides) to create 6 evenly sized strips. And remember: each strip is actually a stack of 5 strips, so you have 30 pieces of dough that are *approx* 4″x2″. Now, put each strip, one by one, with the cut side up, into the pan, placing each side by side. See the second picture in my post? That’s what you are doing: lining the pieces of dough next to each other to span the length of the pan. They should fit pretty snug from one end of the pan to the other; don’t worry that there is a lot of space on each side of the cut pieces, widthwise.

    This is a hard one to describe! And it was hard for me to follow, too. Don’t worry about being exact. It all works out and even if your loaf looks wonky, it will taste amazing!

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