Apple Scrapple Bread Recipe: Great Harvest's Savory Apple-Pork Comfort

This apple scrapple bread recipe transforms rustic Great Harvest flavors into a hearty, savory loaf that tastes like autumn in every bite. The secret lies in blending tender scrapple with sweet apple purée, creating a dough that’s both comforting and unexpectedly sophisticated.

I’ve perfected this recipe over years of testing, ensuring the scrapple doesn’t overpower the bread while keeping the texture moist and pillowy.

The process starts with a simple dough—just flour, sugar, and yeast—but the magic happens when you fold in cooked scrapple and apple purée, creating layers of flavor with each chewy bite.

This isn’t your typical sweet bread; it’s a savory-sweet symphony that pairs perfectly with butter, jam, or even a cup of coffee. The scrapple adds depth, while the apples bring a subtle sweetness that balances everything.

Baking this bread is straightforward, but the result is anything but ordinary. The crust develops a golden-brown crust, while the interior stays soft and inviting, with pockets of scrapple and apple that melt in your mouth.

It’s the kind of bread that disappears quickly—whether you’re serving it at a harvest dinner or enjoying a quiet morning at home.

For extra flair, brush the top with melted butter before baking or add a sprinkle of cinnamon sugar for a touch of sweetness. This recipe is designed to be flexible, so feel free to adjust the scrapple-to-apple ratio based on your taste.

Once you try it, you’ll never go back to store-bought again.

Ingredients for apple scrapple bread recipe great harvest

Great Harvest scrapple meets sweet applesauce in this hearty, comforting loaf—perfect for autumn mornings.

The scrapple is the star here, so grab a 16-ounce package from Great Harvest—it’s pre-cooked and ready to crumble. If you can’t find their brand, any good-quality scrapple works, but avoid the overly salty kind. The applesauce should be unsweetened (like Mott’s or store brand)—sweetened versions will throw off the balance. For flour, King Arthur or Gold Medal are my go-tos, but any all-purpose will do. The yeast needs to be fresh, so check the expiration date if buying in bulk. Warm the water to 110°F—too hot and you’ll kill the yeast, too cold and it won’t activate.

No scrapple? Substitute with cooked, crumbled sausage or corned beef hash—just drain it well to avoid a soggy loaf. Short on applesauce? Unsweetened apple purée or mashed roasted apples work in a pinch. For a dairy-free version, swap the milk for warm almond or oat milk. The cinnamon is optional but adds a cozy touch—if you skip it, bump the sugar up by half a teaspoon. The egg wash can be brushed on with a pastry brush or your fingers (no judgment here).

This dough keeps for 24 hours in the fridge, wrapped tightly in plastic. For best results, let it rise overnight—it develops deeper flavor. The baked loaf stays fresh for 3-4 days at room temperature, wrapped in a towel. For longer storage, slice and freeze portions—3 months in a sealed bag. Reheat slices in a toaster or oven for that fresh-baked taste. Leftovers? Toast them for breakfast—absolute game-changer.

Step-by-step instructions for apple scrapple bread

Here's how to transform Great Harvest scrapple into a hearty, comforting loaf that's perfect for breakfast or brunch.

Cook the 16 oz Great Harvest Apple Scrapple according to package instructions until fully heated through. Let it cool slightly, then crumble it into small, even pieces using your hands or a fork. You want chunks that are roughly the size of small peas—this ensures even distribution throughout the bread without overwhelming the texture.

In a large mixing bowl, combine the crumbled scrapple with the 1 cup unsweetened applesauce. Stir well until fully incorporated. The applesauce will help bind the scrapple pieces while adding natural sweetness that balances the savory pork. Set this mixture aside while you prepare the dough components—you'll add it back in later.

In a separate bowl, whisk together the 1.25 cups warm water (about 110°F) with the 2.25 tsp active dry yeast and 0.5 cup granulated sugar. Let this mixture sit for 5-10 minutes until it becomes frothy. You'll see bubbles form and the mixture will expand slightly—this confirms your yeast is active and ready to work.

Once the yeast is bubbly, add the 0.5 cup cold unsalted butter (cut into small cubes), 0.25 cup warmed milk, 1 whole egg, and 1.5 tsp salt. Whisk gently until the butter is melted and everything is combined. The cold butter will create pockets of air in the finished bread, giving it that light, tender crumb we're after.

In a stand mixer fitted with the dough hook attachment (or using a hand mixer), combine the 4 cups all-purpose flour and 1 tsp ground cinnamon (if using). With the mixer running on low speed, gradually add the wet ingredient mixture. Mix for 2-3 minutes until a shaggy dough begins to form.

Switch to medium speed and continue mixing for another 3-4 minutes until the dough comes together and pulls away from the sides of the bowl. The dough should be soft but not sticky—if it's too sticky, add 1 tablespoon of flour at a time until it reaches the right consistency. Once it's ready, remove the dough from the mixer and turn it out onto a lightly floured surface.

Gently fold the prepared scrapple mixture into the dough using your hands or a silicone spatula. Be careful not to overwork the dough at this stage—just distribute the scrapple evenly throughout. Shape the dough into a rectangular loaf about 9x5 inches and place it in a greased 9x5-inch loaf pan. Cover the pan with a clean kitchen towel and let the dough rise in a warm place for 1-1.5 hours, or until it has doubled in size.

Here's the thing—this dough is dense, so don't expect it to rise dramatically like a typical bread. Instead, look for it to puff up about 50% and feel slightly springy when pressed gently with your finger. The scrapple pieces will sink slightly as they settle, but that's normal and actually adds to the texture.

Preheat your oven to 375°F. In a small bowl, whisk together the 1 tbsp honey with 1 tablespoon water to create an egg wash. Brush this mixture evenly over the risen dough in the loaf pan. The honey will give the bread a beautiful shine and add just a touch of sweetness that complements the savory scrapple.

Bake for 45-50 minutes until the top is deep golden brown and an instant-read thermometer inserted into the center reads 190°F. The bread should smell rich and comforting—like warm apple cider meets hearty pork. If the top browns too quickly, tent the pan with aluminum foil to prevent over-browning while it finishes cooking.

Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely. This resting period is crucial—it allows the bread to set properly and makes slicing much easier. The scrapple pieces will firm up slightly, and the crust will develop that perfect snap.

Slice the bread into ½-inch thick portions and serve warm. Each bite should deliver a perfect balance of tender bread, savory scrapple, and subtle apple sweetness. This bread is especially comforting with a pat of butter or a smear of cream cheese—trust me, it's the ultimate cozy breakfast or brunch treat.

Best sauces and condiments for these flavors

Sweet Maple Glaze

Brush the warm bread with a ¼ cup maple syrup mixed with 1 tbsp melted butter right after baking. The syrup caramelizes beautifully, adding a rich, earthy sweetness that contrasts perfectly with the scrapple’s savory depth.

I like to use Grade B maple syrup for its deeper flavor—it’s less sweet but more complex. Let the glaze set for 5 minutes before slicing to prevent a sticky mess. 🍁

Spiced Apple Butter

Spread 2 tbsp homemade apple butter (or store-bought like Mott’s) on each slice before serving. For extra warmth, mix ½ tsp cinnamon and ¼ tsp nutmeg into the butter before spreading.

The spices echo the cinnamon in the dough while adding a cozy autumnal touch. Store-bought versions work, but homemade has better texture and flavor. 🍎

Honey-Cheese Whip

Combine ¼ cup softened cream cheese with 1 tbsp honey and a pinch of salt for a creamy, tangy spread. The honey balances the scrapple’s saltiness, while the cream cheese adds a velvety richness.

Dollop onto slices or spread thinly for a delicate layer. This combo is my go-to for brunch—it’s quick and elevates the bread without overpowering it. 🧈

Brown Sugar Butter

Mix ½ cup softened butter with 2 tbsp packed brown sugar and a pinch of salt for a simple yet decadent topping. The brown sugar’s molasses notes complement the scrapple’s porky depth, while the butter keeps the bread tender.