Description
Cranberry-Almond Pull-Apart Bread is a soft, spiced yeast loaf layered with tart dried cranberries and crunchy almonds, then drizzled with a warm honey glaze. This beautiful, pull-apart style bread is perfect for holiday brunches, cozy mornings, or sharing with loved ones.
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 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)
Instructions
- In a large bowl, combine warm milk, sugar, and yeast. Let sit 5–10 minutes until foamy.
- Add melted butter, egg, flour, salt, cinnamon, and nutmeg. Mix and knead dough on floured surface for 5–7 minutes until smooth and elastic.
- Place dough in greased bowl, cover, and let rise for 1 hour or until doubled.
- Punch down dough and roll into a rectangle about 1/2 inch thick.
- Sprinkle cranberries and sliced almonds evenly over dough.
- Cut dough into strips, stack them, then slice into squares and layer vertically in a greased 9×5-inch loaf pan.
- Cover and let rise for another 30 minutes. Preheat oven to 350°F (175°C).
- Bake for 25–30 minutes until golden brown and cooked through.
- In a small saucepan, warm honey and water to create glaze. Drizzle over warm bread after baking.
- Let cool slightly before serving warm from the pan.
Notes
- Use chopped dried apricots, cherries, or raisins instead of cranberries.
- Add orange zest to the dough or glaze for brightness.
- Top with icing instead of honey glaze for a sweeter finish.
- Swap white sugar for brown sugar for deeper flavor.
- White chocolate chips can be added for extra indulgence.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 10g
- Sodium: 160mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 35mg
