Peach-Pecan-Pistachio Pull-Apart Bread with Elderflower Glaze

Tender dough littered with nutty, peachy sweetness with a touch of floral glaze. So good!
Tender dough littered with nutty, peachy sweetness with a touch of floral glaze. So good!

I had to schedule an 8am meeting with coworkers last week. I felt so bad about it that I told them I’d make something for breakfast. I was thinking something like scones or a huge fruit salad, then it dawned on me that I could make pull-apart bread. I wanted something fresh and spring-like, which made me think of my home-canned peaches so I ventured out on an experiment. It happened to turn out extremely well so I’ll share what I did.


  • 15-20 *frozen dinner roll dough balls (or be adventurous and make your own dough)
  • 1 pint jar home-canned peaches, (if using storebought, one can is enough)
  • 1/2 c brown sugar
  • 1 tsp freshly grated nutmeg (use your microplane!)
  • 2 Tbsp whole wheat flour
  • 1 1/2 c chopped nuts (I used pecans & pistachios)
  • 4 tbsp butter, chopped into into about 16 pieces
  • 1/4 c powdered sugar
  • 2-4 tsp elderflower liquer (like St. Germaine)

* Admittedly, I used frozen bread roll dough since I didn’t think of preparing this until late the night before.

Deliciousness rising!
Deliciousness rising!


  1. Thaw about 15-20 bread rolls either in the fridge or a barely warm oven on oiled parchment.
  2. Drain, then chop the peaches.
  3. Mix the brown sugar, flour & nutmeg together in a large bowl.
  4. Lightly butter a bundt pan and dust it with a Tbsp or two of the sugar/flour mixture.
  5. Cut each dough ball into 4 pieces (about 1.5″ size), then roll in the sugar/flour mixture. Dump enough of the coated dough pieces into the bundt pan to cover the base of it, then top with 1/4 of the peaches and 1/4 of the nuts. Repeat until all of the ingredients are used up. Dump any remaining sugar flour on top and then spread the butter chunks evenly across the top of the dough.
  6. Let rise, covered by a moist towel in a warm spot while you preheat the oven to 350.
  7. Once risen to the level of the top of the pan, pop in the oven and bake for 20-25 minutes or until golden on top and cooked through inside.  A little doughiness is a good thing.
  8. Let cool several hours, then top with a glaze. The glaze is simply the powdered sugar mixed with just enough elderflower liquer to make it flow.

As a riff on the classic peaches & cream, I served this with vanilla Greek yogurt.  This was one heck of an experiment gone extremely well!  Try it and see how long it lasts at your house or office. Wherever you serve it, you’re bound to be a hero for the day.  :o)

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s