I made a luscious pull‑apart bread infused with tart cranberries and crunchy almonds. It’s soft, slightly sweet, richly flavored and perfect for breakfast, brunch, or a cozy treat. I pull it apart piece by piece as soon as it’s cool enough—and the contrast of textures and flavors makes it very satisfying.

Cranberry‑Almond Pull‑Apart Bread

Why You’ll Love This Recipe

I love this bread because:

It’s fun to bake and even more fun to eat—pulling apart the layers feels kind of like a treat.
The cranberries give bursts of tartness that balance the sweetness.
Almonds add a toasty crunch.
It uses common ingredients, so I can bake this any time without hunting for special items.
It’s versatile—works great warm, slightly toasted, or even with butter or jam.

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
1/2 cup sliced almonds
Optional: almond extract (if you like more almond flavor)

Directions

Activate yeast: In a small bowl, mix the warm milk and a pinch of sugar. Sprinkle the yeast over, let sit 5–10 minutes until foamy.
Make dough: In a large bowl, combine flour, remaining sugar, salt. Add the melted butter, egg, and yeast mixture. Stir until a soft dough forms.
Knead: Turn onto a floured surface, knead for about 8‑10 minutes until smooth and elastic.
First rise: Place dough in a greased bowl, cover, let it rise in a warm place until doubled in size (≈ 1 to 1½ hours).
Shape with cranberries & almonds: Punch down dough. Roll it out into a rectangle. Sprinkle dried cranberries and almonds over the surface. If using almond extract, brush or lightly sprinkle it. Roll up the dough jelly‑roll style, then cut into slices. Arrange the slices in a loaf pan or pull‑apart baking dish.
Second rise: Cover again, let dough rise until puffy (≈ 30‑45 minutes).
Bake: Preheat oven to about 180‑190°C (350‑375°F). Bake for 25‑35 minutes or until golden brown and cooked through. If the top browns too fast, tent with foil.
Cool & serve: Let cool for 10‑15 minutes before serving so the texture sets. Then pull apart each section and enjoy.

Servings and timing

Servings: About 8 slices (serves 6‑8, depending on appetite)
Prep time: ~20 minutes (including assembling)
Rise time: ~1½‑2 hours total (first and second rises)
Bake time: ~25‑35 minutes
Total time: ~2 to 2½ hours

Variations

Use fresh cranberries lightly tossed in sugar if you prefer a fresher crunch.
Swap sliced almonds for chopped walnuts or pecans.
Add an almond glaze on top (e.g. powdered sugar + a bit of milk + almond extract) for extra richness.
Mix in orange zest or cinnamon for extra flavor layers.
For a lighter version, use half whole wheat flour.

Storage/reheating

Storage: Store in an airtight container or wrapped in plastic wrap at room temperature for up to 2 days. After that, refrigerate—it stays fine for 4‑5 days total.
Freezing: I can freeze slices or the whole loaf (once completely cooled), wrapped well—up to 2‑3 months. Thaw overnight in fridge or at room temp.
Reheating: Warm slices in a 175‑180°C (350°F) oven for about 5‑10 minutes, or microwave briefly (but that loses crispness). Toasting works nicely too—brings back a bit of crunch.

FAQs

1. What if I don’t have active dry yeast?

I’ve used instant yeast instead. If I use instant, I mix it with the dry ingredients directly (no proofing in milk), though using warm milk still helps. Instant yeast might make rises a little faster.

2. Can I use fresh cranberries?

Yes. I’d chop them small and toss them in sugar so they don’t be too tart—or briefly boil them to soften. Fresh ones might add moisture, so I reduce a bit of liquid elsewhere if needed.

3. How do I know when the bread is fully baked?

I check the color—it should be golden brown on top. Also I tap the bottom of the loaf (if I can remove it) and it should sound hollow. Internal temp of ~190‑200°F (88‑93°C) is a good indicator if I use a thermometer.

4. My bread gets dense—how do I keep it light?

I make sure the yeast is fresh, the milk is warm (not hot), and I let it rise fully. Also kneading well helps develop gluten. If the kitchen is cold, I let it rise in a warm spot (near oven, warm water bath, etc.).

5. Can I make it ahead (like the night before)?

Yes. After shaping into the loaf, I’ll cover and refrigerate overnight. Next morning I let it come to room temp, finish the second rise, then bake. It works well and flavor develops.

Conclusion

I really enjoy baking this Cranberry‑Almond Pull‑Apart Bread—it’s comforting, flavorful, and carries a homemade warmth. Whether for a weekend breakfast or just because I’m craving something special, this bread delivers. I hope when I bake it, it brings you the same joy I get pulling apart each piece.