Cranberry-Almond Pull-Apart Bread

This Cranberry-Almond Pull-Apart Bread is a beautiful, soft, and slightly sweet loaf that’s perfect for brunches, holiday gatherings, or cozy mornings with coffee. I love the tender layers of dough, dotted with tart cranberries and crunchy almonds, and finished with a warm honey glaze that makes each piece irresistible. It looks fancy, but it’s surprisingly simple to make.

Why You’ll Love This Recipe

I love this recipe because it combines the texture of soft rolls with the flavor of a fruit-and-nut breakfast bread, all in a fun pull-apart form. The warm spices give it that comforting, cozy vibe, and the honey glaze adds just enough sweetness without making it too dessert-like. It’s a beautiful centerpiece bread that I can serve straight from the pan, and it always gets compliments.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 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

• 1/2 cup dried cranberries

• 1/4 cup sliced almonds

• 1/4 teaspoon ground cinnamon

• 1/4 teaspoon ground nutmeg

• 2 tablespoons honey (for glaze)

• 1 tablespoon water (for glaze)

Directions

1. I start by combining warm milk, sugar, and yeast in a large bowl. I let it sit for 5–10 minutes until it’s foamy and active.

2. I add in the melted butter, egg, flour, salt, cinnamon, and nutmeg. I mix until the dough comes together, then knead it on a floured surface for 5–7 minutes until smooth and elastic.

3. I place the dough in a greased bowl, cover it, and let it rise in a warm spot for about 1 hour, or until doubled in size.

4. After the first rise, I punch the dough down and roll it into a rectangle about 1/2 inch thick.

5. I evenly sprinkle the dried cranberries and sliced almonds over the dough.

6. I cut the dough into strips, stack them on top of each other, then slice into squares. I layer those stacked squares vertically in a greased loaf pan.

7. I cover the pan and let the dough rise again for 30 minutes while I preheat the oven to 350°F (175°C).

8. I bake the bread for 25–30 minutes, until golden brown on top and cooked through.

9. While the bread bakes, I warm the honey and water together in a small saucepan to create the glaze.

10. Once the bread is out of the oven, I drizzle the warm honey glaze over the top and let it cool slightly before serving.

Servings and timing

This recipe makes 1 loaf, about 8 servings—perfect for sharing.

Prep time: 15 minutes
Rise time: 1 hour 30 minutes total
Cook time: 25–30 minutes
Total time: About 2 hours
Calories per serving: 250 kcal

Variations

• I swap cranberries for chopped dried apricots, cherries, or raisins for different flavor profiles.

• I mix orange zest into the dough or glaze for extra brightness.

• I add a few white chocolate chips for a sweeter version.

• I top with a drizzle of icing instead of the honey glaze for a dessert-style finish.

• I use brown sugar instead of white for a deeper, richer flavor.

Storage/Reheating

I store leftovers wrapped tightly in foil or an airtight container at room temperature for up to 2 days. To reheat, I warm individual slices in the microwave for about 10–15 seconds or reheat the loaf in a 300°F oven for 10 minutes to freshen it up. I don’t recommend refrigerating, as it can dry out the bread. This bread also freezes well—just wrap it tightly and freeze for up to 1 month.

FAQs

Can I make the dough ahead of time?

Yes! I often prepare the dough and refrigerate it after the first rise. The next day, I bring it to room temperature, roll, assemble, and let it rise before baking.

Can I use instant yeast instead of active dry?

Yes, I reduce the rise times slightly. Instant yeast doesn’t need to be proofed—just mix it directly with the flour.

Do I need a stand mixer?

Not at all. I usually knead the dough by hand, and it works perfectly. A stand mixer with a dough hook can make things easier, but it’s optional.

What kind of pan should I use?

I use a standard 9×5-inch loaf pan, but a slightly smaller one works too if I want a taller loaf.

How do I serve this bread?

I serve it warm, right from the loaf pan, and let everyone pull apart their own slice. It’s great with butter, cream cheese, or just as-is.

Conclusion

Cranberry-Almond Pull-Apart Bread is one of my favorite seasonal bakes—it’s cozy, pretty, and full of texture and flavor. I love serving it for brunches, holiday breakfasts, or as a thoughtful homemade gift. Every layer pulls apart with tender crumb and just enough sweetness to make it irresistible.