A warm, golden loaf filled with sweet cranberries, crunchy almonds, and a hint of cinnamon and nutmeg, this cranberry-almond pull-apart bread is my go-to treat when I want something festive, cozy, and just a little indulgent. The honey glaze on top adds the perfect touch of sweetness that makes every bite irresistible.

Why You’ll Love This Recipe

I love this recipe because it takes the fun of pull-apart bread and gives it a holiday-worthy twist. The dough is soft and fluffy, the cranberries add little bursts of tart sweetness, and the almonds bring in a delicate crunch. I also like how the warm spices make the kitchen smell amazing as it bakes. Whether I serve it for brunch, as a dessert, or as a sweet snack with tea, this bread never lasts long at my table.

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. In a large bowl, I combine warm milk, sugar, and yeast, letting it rest for 5–10 minutes until foamy.

2. I add the melted butter, egg, flour, salt, cinnamon, and nutmeg, mixing to form a dough. I 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, until doubled in size.

4. After punching down the dough, I roll it into a 1/2-inch thick rectangle and sprinkle cranberries and almonds evenly on top.

5. I cut the dough into strips, stack them, then slice the stack into squares and layer them in a greased loaf pan.

6. I cover and let it rise for another 30 minutes.

7. I preheat the oven to 350°F (175°C) and bake for 25–30 minutes until golden brown.

8. For the glaze, I warm honey and water together in a small saucepan, then drizzle it over the baked bread. I let it cool slightly before serving.

Servings and timing

This recipe makes about 8 servings.
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Calories: Around 250 kcal per serving

Variations

I sometimes swap the cranberries for dried cherries or raisins for a different twist. Adding a handful of white chocolate chips gives the bread extra sweetness. If I want a citrus note, I grate in some orange zest with the dough or sprinkle it over the glaze. For a nuttier flavor, I replace almonds with pecans or walnuts.

storage/reheating

I keep leftovers wrapped tightly in plastic wrap or stored in an airtight container at room temperature for up to 2 days. If I want to keep it longer, I refrigerate it for up to 5 days. To reheat, I warm slices in the microwave for about 15 seconds or in the oven at 300°F (150°C) for 5–10 minutes.

FAQs

Can I make the dough ahead of time?

Yes, I prepare the dough and let it rise overnight in the fridge, then shape and bake it the next day.

Can I freeze cranberry-almond pull-apart bread?

I freeze the baked bread, tightly wrapped, for up to 2 months. I thaw it overnight and reheat before serving.

Can I use fresh cranberries instead of dried?

I can, but I usually chop them and toss with a little sugar first since fresh cranberries are very tart.

Do I need to use a loaf pan?

A loaf pan helps keep the shape, but I’ve also layered the dough squares in a round cake pan for a different look.

Can I skip the honey glaze?

Yes, I sometimes leave it out or replace it with a dusting of powdered sugar for a lighter finish.

Conclusion

This cranberry-almond pull-apart bread is one of my favorite recipes to bake when I want something special but still approachable. The combination of soft, spiced dough with cranberries, almonds, and honey glaze makes it perfect for sharing with family and friends. Every time I make it, I’m reminded how a simple loaf can turn into something truly festive and memorable.