Cranberry-Almond Pull-Apart Bread Recipe

If you’re after a showstopper that brings together cozy sweetness, bursts of tart fruit, and a hint of nutty crunch, Cranberry-Almond Pull-Apart Bread will absolutely steal the spotlight at your table. This bread is soft and fluffy inside, golden on the outside, drizzled with a honey glaze, and every pull reveals pockets of juicy cranberries and toasted almonds. It’s a personal favorite for brunches (and honestly, midnight snacks), seamlessly blending gentle spice with a festive look. Whether you’re a seasoned baker or a newbie, Cranberry-Almond Pull-Apart Bread is the perfect bake to make sharing just a little more delicious.

Ingredients You’ll Need

Every ingredient in this bread is like a supporting actor: simple on their own, but each one rounds out the rich flavor, tender crumb, and irresistible color. You’ll be amazed how basic pantry items come together to deliver bakery-level results.

• All-purpose flour: The sturdy backbone for our bread, providing just the right amount of chew and softness.
• Active dry yeast: Gives our bread its delightful rise and airy texture; make sure it’s fresh for best results.
• Sugar: Adds gentle sweetness and helps activate the yeast, giving the bread a lovely golden crust.
• Salt: Brings out all the flavors and keeps things from tasting flat.
• Warm milk: Adds tenderness and a subtle richness to the dough; ensure it’s just warm, not hot.
• Unsalted butter, melted: Lends flavor and moisture so every bite is pillowy and inviting.
• Large egg: Binds everything together, enriching the dough with a little extra lift.
• Dried cranberries: Offer pops of tart sweetness that brighten every layer of bread.
• Sliced almonds: Add delicate crunch and a beautiful nutty note throughout the loaf.
• Ground cinnamon: A whisper of warm spice to complement the fruit and nuts.
• Ground nutmeg: Boosts complexity and brings a touch of holiday magic.
• Honey (for glaze): Creates a glossy, sticky finish that locks in moisture and adds enticing aroma.
• Water (for glaze): Thins out the honey just enough to drizzle it evenly over your masterpiece.

How to Make Cranberry-Almond Pull-Apart Bread

Step 1: Activate the Yeast

Start by combining your warm milk, sugar, and active dry yeast in a large bowl. Let this sit for 5 to 10 minutes, just until it turns foamy and bubbly on top — that’s your sign the yeast is wide awake and ready to lift your dough to new heights.

Step 2: Prepare the Dough

Next, stir in the melted butter and egg, followed by your flour, salt, cinnamon, and nutmeg. Mix until a shaggy dough forms, then knead on a floured countertop for 5 to 7 minutes. You’ll know it’s ready when it becomes smooth, elastic, and just a little tacky to the touch.

Step 3: First Rise

Move your dough into a greased bowl, cover it, and tuck it away somewhere warm. In about an hour, it should puff up and double in size, becoming airy and soft — patience here pays off!

Step 4: Roll the Dough

Punch down your risen dough and roll it out into a rectangle about half an inch thick. Evenly sprinkle the dried cranberries and sliced almonds over the surface, making sure you hit all the corners. This is where all that color and texture comes in!

Step 5: Shape the Bread

Using a bench scraper or sharp knife, cut the dough into strips, then stack those strips and cut again in the other direction to form squares. Stand these stacked pieces upright in your greased loaf pan like little books on a shelf — this is the “pull-apart” magic at work.

Step 6: Second Rise

Cover your loaf pan and let the dough rise again for about 30 minutes. You’ll see it start to fill the pan as the dough gets extra fluffy and eager for the oven.

Step 7: Bake

Preheat your oven to 350°F (175°C) and set your bread on the center rack. Bake for 25 to 30 minutes, or until the loaf is golden brown and your kitchen smells like sweet bakery heaven.

Step 8: Prepare the Glaze

While your bread is baking, gently warm honey and water in a small saucepan just until smooth and flowy. This quick glaze will give the Cranberry-Almond Pull-Apart Bread its gleaming, sticky sheen.

Step 9: Glaze and Serve

After taking the bread out of the oven, immediately drizzle the hot honey over the top. Let it cool slightly before serving so you don’t burn your fingers — but honestly, good luck waiting!

How to Serve Cranberry-Almond Pull-Apart Bread

Garnishes

A final flourish can make this bread even more eye-catching. Try dusting with powdered sugar, melting a little extra honey for drizzling, or scattering a few more sliced almonds on top for a bakery-style finish. A handful of extra cranberries sprinkled over the glaze makes every slice pop with color and flavor.

Side Dishes

Cranberry-Almond Pull-Apart Bread truly shines as part of a brunch spread. Pair it with creamy Greek yogurt, a seasonal fruit salad, or soft-scrambled eggs for a balanced breakfast. On the sweet side, it’s divine with a steaming mug of coffee, chai, or homemade hot cocoa.

Creative Ways to Present

This bread was made for sharing, so embrace its pull-apart charm! Serve it straight from the loaf pan, or transfer to a rustic wooden board and let everyone help themselves. For gatherings, slice it and arrange on a pretty platter, or even bake in mini loaf pans for individual servings — so fun for parties and potlucks.

Make Ahead and Storage

Storing Leftovers

If you have any bread left, simply wrap it tightly in plastic wrap or store in an airtight container. It stays wonderfully fresh at room temperature for up to 2 days, but you can also refrigerate it to stretch that window — just reheat gently before serving for best texture.

Freezing

Cranberry-Almond Pull-Apart Bread freezes beautifully! Wrap slices or the whole loaf in a double layer of foil and plastic wrap, or use a zip-top freezer bag. Thaw overnight at room temperature or in the fridge, then refresh in a warm oven before enjoying.

Reheating

For that just-baked taste, pop leftover slices in a 300°F (150°C) oven for 8 to 10 minutes. You can also microwave individual slices for 15 to 20 seconds, but a quick trip through the oven will bring back the crisp edges and soft insides.

FAQs

Can I use fresh cranberries instead of dried?

Absolutely, but fresh cranberries are much more tart, so you might want to chop them up and toss with a bit of extra sugar before adding to your dough. Dried cranberries keep things sweet and chewy, which works beautifully here.

What if I don’t have sliced almonds?

No worries! Chopped toasted pecans, walnuts, or even pistachios are tasty substitutes. If you need to skip nuts due to allergies, just add a bit more dried fruit for texture.

How can I tell when the bread is fully baked?

The top should be deeply golden brown and a tap on the loaf should sound hollow. If you have an instant-read thermometer, the bread’s interior should read about 190°F (88°C) when done.

Can I prep the dough overnight?

Yes! You can do the first rise in the fridge overnight. In the morning, let it come back to room temperature, then roll, assemble, and bake as directed. This makes Cranberry-Almond Pull-Apart Bread perfect for special breakfasts without the early wake-up.

Is it possible to make this bread vegan?

Definitely! Swap the milk for a non-dairy alternative, use melted coconut oil or vegan butter, and choose a flax egg in place of the regular egg. Maple syrup can stand in for honey in the glaze.

Final Thoughts

If you’re ready to wow your loved ones (or just treat yourself), give Cranberry-Almond Pull-Apart Bread a spot in your baking lineup. Each layer, from the tangy cranberries to the nutty crunch and sweet glaze, is pure comfort. I guarantee it’ll have everyone reaching for just one more piece!

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