Fruit Cobbler Bread

kim kilonsky


Many years ago when I first started working in the grocery business one of our bakers made a bread similar to this and I loved it.I have come up with my own version that everyone simply loves and I get many requests for.Though fruit pies are generally used in this bread I have tried it with pumpkin pies as well as chocolate silk and pecan.Anything that is not a cream pie will work well I think.


★★★★★ 1 vote

8 to 10 slices
3 Hr
40 Min


  • 2
    loaves frozen white bread dough
  • 2
  • 1/4 c
    cinnamon sugar (more or less to your liking)
  • 1
    8 or 10 inch fruit pie (any flavor you like)
  • 2 c
    confectioners sugar
  • 1 to 2 Tbsp
  • 1/2 tsp
    vanilla extract

How to Make Fruit Cobbler Bread


  1. Place frozen bread dough loaves in a well greased bowl,cover with plastic wrap and then a clean kitchen towel.Allow to thaw for about 2 hours,(It does not need to rise,just thaw.)When it is thawed,remove from bowl and place on floured surface.With a large knife or bench scraper begin to chop dough into small(roughly 1 inch) pieces.Add in eggs.cinnamon sugar and cut up pie pieces as you go along until everything is well combined.Transfer equally between two 9x5 inch loaf pans that have been liberally sprayed with nonstick baking spray.Cover pans with plastic wrap and allow to rise in a warm place until double in size.Remove plastic wrap and place pans in 350 degree pre-heated oven.Bake for 40 to 50 minutes or until loaves are golden brown on top.Remove from oven to wire rack and allow to cool 15 minutes before removing from pan.While waiting for the bread to cool prepare the glaze for topping.Combine confectioners sugar,vanilla and enough milk to reach a slightly thick consistency desirable for drizzling over bread.Allow glaze to set up a bit before slicing.Makes 2 loaves

Printable Recipe Card

About Fruit Cobbler Bread

Course/Dish: Sweet Breads
Main Ingredient: Bread
Regional Style: American

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