Blackberry & Ginger Pull-Apart Bread

Today, I’m going to write about bread. Just bread with berry.

Sweet and tangy blackberry-ginger filling sandwiched between soft, warm-from-the-oven, pillowy, pull-apart squares of bread.

Did you just drool a little?

We’ve all been there.

To those of you who have ever made their own bread, I don’t need to go on. To those of you who have never made their own bread, you just don’t know what you’re missing.

Sometimes a little flicker of happiness is just fresh bread and a pat of salted butter.

Although the steps in this recipe might seem a little complicated or confusing at first, they’re nothing that a little patience and a ruler can’t manage.

I’ve included as many photos of the steps as possible (photos that turned out, that is — curse you, my crappy camera!) in order to make it easier.

Make certain that your eggs are at room temperature before making dough. Also, after the first rise, chilling the dough in the fridge overnight makes handling its aggravating stickiness infinitely easier.

Blackberry & Ginger Pull-Apart Bread

*adapted from Hungry Girl Por Vida


Blackberry-Ginger Sauce Filling

  • 1 pint blackberries (about 1 & 1/2 cups)
  • 1/3 cup fresh ginger, peeled and chopped
  • 2 tablespoons water
  • 1 tablespoon lemon juice
  • 1/4 cup white sugar
  • 1 teaspoon ground ginger, sifted with…
  • 2 teaspoons white sugar


  • 2 & 3/4 cups all-purpose flour
  • 1/4 cup white sugar
  • 2 & 1/4 teaspoons active dry yeast (1 envelope)
  • 1/2 teaspoon salt
  • 1/3 cup half & half cream
  • 4 tablespoons (1/4 cup) unsalted butter
  • 1/4 cup water
  • 1 teaspoon vanilla
  • 2 large eggs

Blackberry Glaze (Optional)

  • 4 tablespoons icing sugar
  • 3 tablespoons blackberry-ginger sauce
  • 2 ~ 3 drops lemon extract


First, make the blackberry filling: in a saucepan over medium-low heat, mash the blackberries, fresh chopped ginger, rose hips, lemon juice, and water together.

Simmer and cook for 10 ~ 15 minutes.

Remove the saucepan from the heat and allow to cool until safe to handle. Strain the blackberry mixture in a fine double mesh strainer, pressing out as much liquid as possible and discarding the solids.

If making the blackberry glaze, reserve 3 tablespoons of the blackberry-ginger sauce. Return the remaining sauce to the stove top, add the white sugar, and gently simmer until reduced by half.

Set the blackberry-ginger filling aside to cool and thicken.

Next, make the bread: sift together 2 cups of the all-purpose flour with all the white sugar, yeast, and salt.

In a saucepan over low heat, warm the cream and melt the butter — do not simmer! Once the butter is completely melted, stir in the vanilla extract and water.

Dig a little pit in the middle of the sifted ingredients, then pour the warm milk + butter mixture into the bowl. Stir everything together with a spatula until everything is well-mixed.

Add the eggs, one at a time, until completely incorporated. The dough will be very sticky.

Work the remaining 3/4 cup of all-purpose flour into the dough in 1/4 cup increments. Stir or knead the dough after each flour addition until the dough becomes sticky again.

Once all the flour has been added, shape the dough into a ball, place the dough in a buttered bowl, cover the bowl with clingfilm, and then put the bowl in a warm place.

Let dough rise for 1 hour.

After an hour, punch down the dough.

You have two options now: 1) refrigerate the dough overnight to make it easier to handle, or 2) roll out the dough immediately. Choose wisely!

When ready, preheat the oven to 350°F/175°C — butter and flour a 9 x 5 inch loaf tin.

Roll the dough out to make a 12 x 20 inch (30 x 50 cm) rectangle.

Using a pastry brush, spread a thin layer of the blackberry-ginger filling over the dough. Sprinkle with the ground ginger and sugar.

Next, cut the large rectangle of dough, height-wise, into 6 even strips. Carefully stack the strips directly on top of one another. Use a sharp knife to slice the stacked strips into 5 even segments.

Place the little segments into the prepared tin on their sides — as in, make sure that the edges of the stacks are facing up. The loaf tin won’t look very full at this point — that’s okay, since the dough has to rise again.

Cover the tin with clingfilm, and let rise for 45 minutes in a warm place.

After the second rise, bake the bread for 30 ~ 35 minutes, or until the edges of the pull-apart pieces are golden brown.

Remove from the oven and try to keep yourself from burning your face on this amazing blackberry-ginger deliciousness!

If you’re making the glaze, simply whisk the reserved blackberry-ginger sauce, icing sugar, and lemon extract together until smooth, then drizzle over the bread while it’s still warm from the oven.

Sprinkle with diced crystallized ginger if you’d like.

Share this sticky loaf of joy with whoever you wanna spread a little love to — your family, your neighbours, your friends, your coworkers.

It’s best eaten on the same day its made, in the sun, with a cup of tea, before you look at the time, freak out, and make a mad dash to work. Yum!

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7 thoughts on “Blackberry & Ginger Pull-Apart Bread

  1. You kill me. Every time!

  2. A Tablespoon of Liz says:

    I’ve seen a few different pull apart bread recipes on the internet, but yours definitly the best flavor! Blackberry and ginger, yuuuumm. I would definitly burn my mouth and hands trying to eat this right as it came out of the oven. fo sho.

  3. Joanne says:

    As usual the end product looks beautiful, yummy!

  4. cindy says:

    what a gorgeous take on pull-apart bread! i love the color of blackberries and the ginger is just a bonus!

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