Cranberry-Almond Pull-Apart Bread

Introduction

There’s something irresistible about pull-apart bread. It’s warm, comforting, and wonderfully shareable, making it the ultimate centerpiece for gatherings and family meals. This Cranberry-Almond Pull-Apart Bread brings together the sweet-tart flavor of cranberries with the nutty crunch of almonds in a soft, buttery dough. Whether you’re preparing it for the holidays, a brunch with friends, or just a cozy weekend treat, this bread is guaranteed to wow everyone at the table. Imagine the aroma of freshly baked bread wafting through your kitchen, with hints of almond and fruit filling every corner—it’s pure magic in the making.

My recipe story

This recipe was inspired by a holiday brunch I attended years ago. A dear friend served a warm pull-apart bread drizzled with icing, and it quickly disappeared before my eyes. That day, I decided I had to create my own version, one that celebrated seasonal flavors. Cranberries are a favorite in my household, especially during the colder months, and almonds add the perfect balance of crunch and richness. After some experimenting with dough consistency, fillings, and baking times, I landed on this delightful Cranberry-Almond Pull-Apart Bread. Now, it has become a tradition to bake it for Christmas morning, where it never fails to bring smiles and second servings.

Ingredient breakdown

The base of this recipe is a classic yeast dough made with all-purpose flour, sugar, salt, and active dry yeast. These staple ingredients ensure the bread has a soft and airy texture. The yeast provides that essential rise and fluffiness, while sugar not only sweetens the dough but also feeds the yeast, helping it activate fully. Salt balances the flavors and enhances the overall taste of the bread.

For the filling, dried cranberries are key. They’re sweet-tart and chewy, providing pops of flavor throughout each layer. Almond slices add a buttery crunch, complementing the cranberries perfectly. A touch of sugar and melted butter spread between the dough layers ensures every bite is moist and indulgent. Finally, a simple glaze of powdered sugar and milk ties everything together, giving the bread that irresistible glossy finish. You can also enhance the glaze with almond extract for extra depth.

Equipment you’ll need

• Mixing bowls (medium and large)
• Measuring cups and spoons
• Wooden spoon or spatula
• Stand mixer with dough hook (optional but helpful)
• Rolling pin
• Bread loaf pan (9×5 inches)
• Sharp knife or dough scraper
• Parchment paper
• Wire cooling rack

Step-by-step directions

Step 1: Activate the yeast
In a small bowl, combine warm water (about 110°F) with active dry yeast and a teaspoon of sugar. Stir gently and let it sit for 5–10 minutes until it becomes frothy. This step ensures the yeast is alive and ready to leaven the dough, creating a soft, fluffy bread later.

Step 2: Make the dough
In a large mixing bowl, whisk together flour, sugar, and salt. Add the yeast mixture, warm milk, melted butter, and an egg. Mix until a soft dough forms. Knead by hand for about 8–10 minutes, or use a stand mixer with a dough hook for 5 minutes, until smooth and elastic.

Step 3: First rise
Place the dough in a lightly oiled bowl, cover with a clean towel or plastic wrap, and let it rise in a warm place for 1–1.5 hours, or until it has doubled in size. This resting period develops both flavor and texture.

Step 4: Prepare the filling
While the dough rises, mix dried cranberries, sliced almonds, sugar, and a little cinnamon (optional) in a bowl. Have melted butter ready, as you’ll brush it on the dough layers before sprinkling the filling.

Step 5: Roll out the dough
Once risen, punch down the dough to release air. Roll it out into a large rectangle (about 12×18 inches) on a lightly floured surface. Brush generously with melted butter, then sprinkle evenly with the cranberry-almond mixture.

Step 6: Cut and stack
Using a sharp knife, cut the dough into strips about 3 inches wide. Stack the strips on top of each other, then slice into smaller sections. Place the stacks upright in a greased loaf pan, creating a layered effect. This is what gives the bread its signature pull-apart texture.

Step 7: Second rise
Cover the loaf pan loosely and let the dough rise again for 30–40 minutes. The stacks should puff up and fill the pan, ensuring a light texture once baked.

Step 8: Bake
Preheat the oven to 350°F (175°C). Bake the bread for 30–35 minutes, or until the top is golden brown and the center is cooked through. If the top browns too quickly, tent with foil to prevent over-browning.

Step 9: Glaze and serve
Allow the bread to cool slightly in the pan before transferring to a wire rack. Drizzle with a glaze made from powdered sugar and milk, and sprinkle with extra almonds if desired. Serve warm and enjoy tearing apart the delicious layers.

Variations & substitutions

While cranberries and almonds are a classic pairing, you can easily customize this bread. Swap cranberries for dried cherries, blueberries, or raisins. Walnuts or pecans work beautifully in place of almonds. For a citrusy twist, add orange zest to the filling or glaze. If you’d like a richer version, spread a thin layer of cream cheese between the layers before baking. For those who prefer a less sweet bread, reduce the sugar in the filling and skip the glaze entirely.

Storage, freezing & make-ahead

This bread is best enjoyed fresh, but it can be stored in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days and reheat gently in the oven before serving. To freeze, wrap the loaf tightly in plastic wrap and aluminum foil. It can be frozen for up to 2 months. Thaw overnight in the refrigerator and warm before serving. You can also prepare the dough a day in advance, refrigerate overnight, and continue with shaping and baking the next day.

Serving ideas & pairings

Cranberry-Almond Pull-Apart Bread shines on its own, but it pairs wonderfully with coffee, tea, or hot cocoa. For a brunch spread, serve it alongside fresh fruit salad, scrambled eggs, or yogurt parfaits. During the holidays, it makes a delightful addition to a cheese board, balancing savory flavors with its sweet-tart notes. You can even serve it as dessert with a scoop of vanilla ice cream or a dollop of whipped cream.

FAQ

Can I use fresh cranberries instead of dried?
Yes, but chop them finely and sprinkle with sugar to reduce tartness.

What if I don’t have a loaf pan?
You can use a round cake pan and arrange the dough pieces in a circle for a pull-apart “flower” style bread.

Can I make this recipe vegan?
Yes, substitute plant-based milk, vegan butter, and an egg replacer for the dough.

How do I know if the bread is fully baked?
The bread should sound hollow when tapped on the bottom and reach an internal temperature of 190°F.

Can I prepare the dough in a bread machine?
Absolutely. Use the dough cycle to mix and knead, then shape and bake as directed.

Final thoughts

This Cranberry-Almond Pull-Apart Bread is more than just a recipe—it’s a tradition in the making. With its soft layers, festive flavors, and stunning presentation, it’s a dish that will impress guests and delight your loved ones. Whether you enjoy it as a breakfast treat, a sweet snack, or a holiday centerpiece, it’s guaranteed to become a favorite. So roll up your sleeves, let your kitchen fill with the warm scent of baking bread, and get ready to share this irresistible pull-apart loaf with the people you love most.

Cranberry-Almond Pull-Apart Bread

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• Author: Sarah White
• Total Time: 2 hours 30 minutes (including rise time)
• Yield: 1 loaf (8–10 servings)
• Diet: Vegetarian

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Description

Soft, fluffy pull-apart bread layered with sweet-tart cranberries and crunchy almonds. A festive treat perfect for breakfast, brunch, or dessert.

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Ingredients

• 2 cups all-purpose flour

• 2 teaspoons active dry yeast
• 1/4 cup sugar

• 1/2 teaspoon salt

• 1/2 cup warm milk
• 1/4 cup warm water

• 3 tablespoons unsalted butter, melted

• 1 large egg
• 1/2 cup dried cranberries

• 1/3 cup sliced almonds

• 2 tablespoons sugar (for filling)
• 2 tablespoons melted butter (for filling)

• 1/2 cup powdered sugar (for glaze)

• 1–2 tablespoons milk (for glaze)
• 1/2 teaspoon almond extract (optional)

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Instructions

1. In a small bowl, mix warm water, yeast, and 1 teaspoon sugar. Let sit 5–10 minutes until foamy.

2. In a large bowl, combine flour, remaining sugar, and salt. Add yeast mixture, warm milk, butter, and egg. Mix to form a dough.
3. Knead on a floured surface 8–10 minutes until smooth. Place in an oiled bowl, cover, and let rise 1 hour until doubled.

4. Punch down the dough and roll into a rectangle, about 12×18 inches. Brush with melted butter.

5. Sprinkle cranberries, almonds, and sugar evenly over the dough. Cut into strips, stack, and slice into sections.
6. Arrange stacks upright in a greased loaf pan. Cover and let rise 30–40 minutes.

7. Bake at 350°F (175°C) for 30–35 minutes until golden brown. Tent with foil if browning too quickly.

8. Cool slightly, drizzle with glaze, and sprinkle with extra almonds before serving.

Notes

Best enjoyed warm. Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate up to 5 days. Reheat before serving.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Bread, Dessert
• Method: Baking
• Cuisine: American