A soft, tender pull-apart bread layered with sweet-tart cranberries and crunchy almonds, this loaf makes a cozy breakfast or a beautiful addition to a festive brunch spread. It’s light, slightly buttery, and easy to share — perfect for those slow weekend mornings or special holiday gatherings.
Why You’ll Love This Recipe
I love how this bread brings together texture and flavor — the soft layers pull apart effortlessly, revealing pops of juicy cranberries and nutty almonds in every bite. It’s not overly sweet, so it works great for breakfast, yet it also feels special enough to serve for dessert. Plus, I can make it ahead and freeze slices for later, which is always a win.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 cups all-purpose flour
2¼ teaspoons (1 packet) active dry yeast
¼ cup granulated sugar
½ teaspoon salt
½ cup warm milk (about 110 °F / 43 °C)
¼ cup unsalted butter, melted + extra for brushing
1 large egg
1 teaspoon vanilla extract
1 cup dried cranberries
½ cup sliced or slivered almonds
Optional: powdered sugar glaze (powdered sugar + milk) or honey for drizzling
Directions
I start by dissolving the yeast in warm milk with a pinch of sugar. I let it sit for 5 to 10 minutes until foamy.
In a large bowl, I whisk together the flour, sugar, and salt.
I add the foamy yeast mixture, melted butter, egg, and vanilla to the dry ingredients and stir until a soft dough forms.
I knead the dough on a floured surface for about 5 to 7 minutes until it’s smooth and elastic.
The dough goes into an oiled bowl, covered to rise in a warm spot for about an hour until doubled.
Once risen, I punch down the dough and roll it into a rectangle (about 12×16 inches). I brush it with butter, then sprinkle over the cranberries and almonds.
I slice the rectangle into strips, stack them, then cut and layer to create the pull-apart effect.
I place the dough pieces into a greased loaf or bundt pan, cover, and let them rise again for another 30 minutes.
While the dough rises, I preheat the oven to 350 °F (175 °C). I brush the top with more butter.
I bake it for 30 to 35 minutes until golden and a tester comes out clean.
After cooling slightly, I remove the bread from the pan and drizzle with glaze or honey, if desired. Best served warm.
I sometimes soak the cranberries in orange juice beforehand for extra flavor and juiciness.
For more almond aroma, I add a drop of almond extract with the vanilla.
If I’m looking for extra richness, I swap in half buttermilk or add a spoonful of sour cream to the dough.
A cinnamon-sugar sprinkle adds a cozy, spiced twist.
To make it more decadent, I drizzle melted white chocolate instead of glaze.
storage/reheating
I let any leftovers cool completely before storing. I either wrap the bread tightly in foil or keep it in an airtight container at room temperature for up to 2 days. For longer storage, I slice the bread and freeze the slices in a zip-top bag — they reheat beautifully in the toaster or a warm oven at 300°F for 8–10 minutes.
FAQs
Can I make this pull-apart bread ahead of time?
Yes, I often prep the dough the night before and let it rise in the fridge overnight. The next morning, I bring it to room temperature and continue with layering and baking.
Can I use fresh cranberries instead of dried?
I can, but I need to chop them up and add a bit more sugar to balance the tartness. Dried cranberries give more chew and sweetness, which I prefer.
What if I don’t have a loaf pan?
No problem — I’ve made this in a bundt pan or even in a round cake pan. The shape doesn’t matter much, as long as the pieces are nestled together.
Can I use instant yeast instead of active dry?
Yes. If I use instant yeast, I skip the proofing step and mix it directly with the dry ingredients. It still rises just as well.
Why did my bread turn out dry?
It might have overbaked, or the oven temperature was too high. I keep an eye on it and test with a toothpick for doneness around the 30-minute mark.
Conclusion
This cranberry almond pull-apart bread has become one of my favorite baking projects — not just because it’s beautiful and delicious, but because it’s such a joy to share. Whether for breakfast, brunch, or a cozy dessert, every pull-apart piece is a little sweet surprise. I hope this becomes a staple in your kitchen too.
A soft, sweet pull‑apart bread layered with tart cranberries and crunchy almonds — perfect for breakfast or a festive treat.
Ingredients
2 cups all‑purpose flour
2¼ teaspoons (1 packet) active dry yeast
¼ cup granulated sugar
½ teaspoon salt
½ cup warm milk (about 110 °F / 43 °C)
¼ cup unsalted butter, melted + extra for brushing
1 large egg
1 teaspoon vanilla extract
1 cup dried cranberries
½ cup sliced or slivered almonds
Optional: powdered sugar glaze (powdered sugar + milk) or honey for drizzling
Instructions
In a small bowl, dissolve yeast in warm milk with a pinch of sugar; let sit until foamy, about 5‑10 minutes.
In a large mixing bowl, whisk together flour, sugar, and salt.
Add the yeast mixture, melted butter, egg, and vanilla to the dry ingredients; stir until a soft dough forms.
Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 5‑7 minutes.
Place dough in a lightly oiled bowl, cover, and let rise in a warm place until doubled in size, about 1 hour.
Punch down dough, then roll it out into a rectangle (roughly 12×16 inches or size you have). Brush with butter, sprinkle with cranberries and almonds.
Slice the rectangle into strips, then stack and cut into cubes (or fold & layer them) to create pull‑apart sections.
Place the pieces into a greased loaf pan (or bundt / ring pan), allowing bits to overlap but leave room for rising. Cover and let rise again for about 30 minutes.
Preheat oven to 350 °F (175 °C). Brush top with butter.
Bake for about 30‑35 minutes, until golden brown on top and cooked through (an inserted tester comes out clean).
Let cool slightly in pan, then invert or remove; drizzle with glaze or honey if using. Pull apart and serve warm.
Notes
You can soak the dried cranberries in warm water or orange juice for 10 minutes before using to plump them up.
If you like more almond flavor, add a drop of almond extract along with vanilla.
Make sure not to overbake—pull‑apart breads dry out quickly once cooled.
This bread freezes well. Slice first, then freeze. Reheat slices or pull‑apart pieces in a warm oven or toaster.
For a richer texture, substitute half the milk with buttermilk or add a little sour cream.
