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Full of Fall flavors, bits of bacon and dripping with maple glaze, this Maple Bacon Pull-Apart Bread from @delish is sweet and savory – and super-easy to put together! I found this recipe on Delish, and I’ve said it before, and I’ll say it again – Delish has a TON of amazing recipes, including the one I’m featuring today! I gave their unlimited membership a try last year, so I am speaking from my own (read: they are not paying me for this review) experiences. The membership cost me $20 for the year, and it includes a wonderful year-long subscription to their quarterly magazine filled with delicious (and easy!) recipes, unlimited access to Delish recipes, members-only access to a one-on-one hotline to ask for help from their food editors, and other wonderful bonuses. You can learn more about their membership here; this is a code I found online, as I believe the normal cost is $35/year, but this code looks like you can still get it for $20/year, which is great! I have found it to be extremely useful, although I have not yet taken advantage of their hotline – yet.
For this recipe, I used the Stone Loaf Pan, which I’ve used for meatloaf and, of course, sandwich bread!
Loaf Pan
Bakers and bread makers love how yeast breads, pound cakes, banana breads, and quick breads turn out beautifully golden brown and evenly cooked, every time. This versatile pan can also be used to make stuffing, tender and juicy meatloaf, and more.
Natural Clay Cookware
Our unglazed stoneware is made with our new StoneFusion material making it our strongest and most durable stoneware yet. You can pre-heat, broil, and even put it in the dishwasher. Each piece features a ribbon pattern, so you can easily distinguish it from your original unglazed stones. Like all our stones, you can use it to make your favorite baked goods, frozen foods, or reheated leftovers that are just as good or better than day one. And it only gets better with age. A nonstick seasoning will develop as you use it—the darker it looks, the better it cooks!
Made in the USA
Product Details
- 9″ x 5″ x 3″ (23 cm x 13 cm x 7.5 cm) high
- 6-cup (1.4-L) capacity
- Microwave-, freezer, oven-, dishwasher-, and broiler-safe to 550°F (287°C)
- Pan scraper included for easy cleanup
Click the link to get your Stone Loaf Pan today. You’ll be glad you did.
Let’s jump right in!!
Ingredients
- 16.3 – ounce tube refrigerated biscuit dough
- 3 tablespoons melted butter
- 3 tablespoons maple syrup, divided
- 1/4 cup brown sugar
- 2 tablespoons granulated sugar
- ¼ teaspoon kosher salt
- 8 slices bacon, cooked and crumbled
- 1 1/2 cups powdered sugar
- 2 tablespoons milk
Instructions
Cook bacon in oven that’s been preheated to 400°F/200⁰C for 20-22 minutes, or until golden. Let cool, then crumble into pieces; set aside.
Turn oven temperature down to to 300°F/150⁰C.
Cut each biscuit in half to create 16 rounds. Mix melted butter with 1 tablespoon maple syrup. Brush on both sides of each biscuit round.
In a medium bowl, combine both sugars and the salt. Coat each biscuit in the sugar mixture, tapping off excess.
Make your stack: onto one biscuit, sprinkle a handful crumbled bacon and cover with another biscuit. Repeat this process until all bacon and biscuits are used, ending on a biscuit.
Place your biscuit stacks into the loaf pan on their sides, so the layers stand upright. If you have any extra maple butter, brush the top of the loaf. Bake until biscuits are puffy and golden, about 40 minutes. Let cool slightly and remove from pan.
While cooling, make the glaze: In a medium bowl, whisk milk and maple syrup into powdered sugar until smooth. Drizzle over warm loaf and serve.
That’s a wrap! I’d love to hear your thoughts, so please leave a comment below. Your feedback means a lot to me! Together, we’re making kitchen life easier, one Pampered Chef tool at a time.
Happy cooking!
— imapampchef
***I am a Pampered Chef Consultant – please contact me when you would like to schedule your virtual or in-person party, fundraiser or wedding shower, or to place an order. If you have any questions about the products you already have, or want some information on starting your own PC business, I can help you with that as well!!***
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Maple Bacon Pull-Apart Bread – Delish (Video)
Equipment
Ingredients
- 16.3 oz refrigerated biscuit dough
- 3 tbsp butter melted
- 3 tbsp maple syrup divided
- ¼ cup brown sugar
- 2 tbsp granulated sugar
- ¼ tsp kosher salt
- 8 slices bacon cooked and crumbled
- 1 ½ cups powdered sugar
- 2 tbsp milk
Instructions
- Cook bacon in oven that's been preheated to 400°F/200⁰C for 20-22 minutes, or until golden. Let cool, then crumble into pieces; set aside.
- Turn oven temperature down to 300°F/150⁰C.
- Preheat oven to 350° and grease an 9-x-5" loaf pan. Cut each biscuit in half to create 16 rounds. Mix melted butter with 1 tablespoon maple syrup. Brush on both sides of each biscuit round.
- In a medium bowl, combine both sugars and the salt. Coat each biscuit in the sugar mixture, tapping off excess.
- Make your stack: onto one biscuit, sprinkle a handful crumbled bacon and cover with another biscuit. Repeat this process until all bacon and biscuits are used, ending on a biscuit.
- Place your biscuit stacks into the loaf pan on their sides, so the layers stand upright. If you have any extra maple butter, brush the top of the loaf.
- Bake until biscuits are puffy and golden, about 40 minutes. Let cool slightly and remove from pan.
- While cooling, make the glaze: In a medium bowl, whisk milk and maple syrup into powdered sugar until smooth. Drizzle over warm loaf and serve.
Notes
Nutrition Estimate
Nutritional Information Disclaimer:
The provided nutritional information is automatically calculated and should only be used as an approximation. It is offered as a courtesy and may not reflect exact values due to variations in ingredients, cooking methods, and other factors. We recommend consulting with a qualified healthcare professional or nutritionist for precise dietary information.
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