Apple-Pecan Sticky Bread
Makes 2 (9-inch) loaves
  • 1 cup warm water (105°–110°)
  • 1 (¼-ounce) package active dry yeast
  • ⅔ cup plus 4 tablespoons firmly packed light brown sugar, divided
  • 4 cups all-purpose flour, divided
  • 2 teaspoons salt
  • ½ cup vegetable oil
  • 1 large egg, lightly beaten
  • 3 teaspoons vanilla extract, divided
  • 1½ cups finely ground toasted pecans
  • ½ cup Apple Butter (recipe follows)
  • 1 teaspoon apple-pie spice
  • 1 teaspoon ground cinnamon
  • ¾ cup apple jelly
  1. In a small bowl, combine water, yeast, and 2 tablespoons brown sugar. Let stand for 5 minutes.
  2. In a medium bowl, whisk together 3 cups flour, 2 tablespoons brown sugar, and salt.
  3. In the work bowl of a stand mixer fitted with a paddle attachment at medium-low speed, beat yeast mixture, oil, egg, and 2 teaspoons vanilla extract.
  4. Add flour mixture to yeast mixture, and beat until combined. Reduce mixer speed to low, and add remaining 1 cup flour, beating until a soft dough forms.
  5. Turn dough out onto a lightly floured work surface; knead for 3 to 5 minutes, until dough is smooth and elastic. Place dough in a lightly greased bowl, turning to grease top. Cover, and let rise in a warm place (85°), free from drafts, for 1 hour, or until doubled in size. Punch down dough. Cover, and let stand for 15 minutes.
  6. Lightly spray 2 (9-inch) round baking pans with cooking spray; set aside.
  7. In a small bowl, combine pecans, remaining ⅔ cup brown sugar, Apple Butter, apple-pie spice, cinnamon, and remaining 1 teaspoon vanilla extract.
  8. Turn out dough onto a lightly floured surface, and roll into an 18x10-inch rectangle. Spread dough with Apple Butter mixture, leaving a 1-inch border. With long sides toward center, fold dough into thirds.
  9. Using a pizza cutter or pastry wheel, cut short side of dough into 16 (1- to 1½-inch-wide) strips. Cut 1 strip of dough in half lengthwise, leaving 1 end of dough intact. Twist resulting 2 ropes of dough together, pulling gently on ropes while twisting. Place twisted dough in prepared pan. Repeat process with remaining dough strips, dividing twists between 2 pans and covering surface of pan in 1 layer. Cover, and let rise in a warm place (85°), free from drafts, for about 45 minutes to 1 hour.
  10. Preheat oven to 350°.
  11. Bake bread for 20 to 25 minutes, or until lightly browned. Cover with aluminum foil halfway through baking, if necessary, to prevent excess browning. Remove from oven, and let cool in pans for 10 minutes. Transfer to wire racks to cool completely.
  12. In a small saucepan over medium heat, heat apple jelly, whisking often, until smooth. Using a pastry brush, glaze bread evenly with melted jelly. Serve bread warm or at room temperature. Bread can be stored, covered, at room temperature for up to 3 days.
Recipe by Victoria at