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Cranberry-Almond Pull-Apart Bread Recipe

Cranberry-Almond Pull-Apart Bread Recipe
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4.7 from 19 reviews

This Cranberry-Almond Pull-Apart Bread is a delightful treat that combines the tartness of dried cranberries with the crunch of sliced almonds, all wrapped in a warm, sweet bread. Perfect for breakfast or as a snack with a cup of tea.

Ingredients

Dough:

  • 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 unsalted butter, melted
  • 1 large egg

Filling:

  • 1/2 cup dried cranberries
  • 1/4 cup sliced almonds
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg

Glaze:

  • 2 tablespoons honey
  • 1 tablespoon water

Instructions

  1. Activate Yeast: In a large bowl, combine warm milk, sugar, and yeast. Let rest 5–10 minutes until foamy.
  2. Prepare Dough: Add melted butter, egg, flour, salt, cinnamon, and nutmeg. Mix to form dough. Knead on a floured surface 5–7 minutes until smooth and elastic.
  3. First Rise: Place dough in a greased bowl, cover, and let rise in a warm spot for about 1 hour, until doubled.
  4. Roll Dough: Punch down dough and roll into a 1/2-inch thick rectangle. Sprinkle cranberries and almonds evenly on top.
  5. Shape Bread: Cut into strips, stack them, and slice the stack into squares. Layer the squares in a greased loaf pan.
  6. Second Rise: Cover and let rise 30 minutes.
  7. Bake: Preheat oven to 350°F (175°C). Bake 25–30 minutes until golden brown.
  8. Prepare Glaze: In a small saucepan, combine honey and water over low heat until smooth and warm.
  9. Glaze and Serve: Drizzle warm honey over the baked bread. Let cool slightly before serving.

Nutrition

Find it online: https://lauracooks.com/cranberry-almond-pull-apart-bread-recipe/