Description
Cranberry-Almond Pull-Apart Bread is a delightful and festive treat, perfect for breakfast or as a snack. This bread features layers of sweet dough filled with tart cranberries and crunchy almonds, making it a delicious addition to any holiday table.
Ingredients
Scale
- 3 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 packet (2 1/4 tsp) active dry yeast
- 1/2 tsp salt
- 1/2 cup milk, warmed
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1 cup fresh or dried cranberries
- 1/2 cup sliced almonds
- 1 tsp almond extract
Instructions
- In a large bowl, combine flour, sugar, yeast, and salt.
- In a separate bowl, mix warm milk, melted butter, and eggs.
- Pour the wet ingredients into the dry ingredients and mix until a dough forms.
- Knead the dough on a floured surface for about 5-7 minutes until smooth.
- Place the dough in a greased bowl, cover, and let it rise in a warm place for about 1 hour or until doubled in size.
- Preheat the oven to 350°F (175°C).
- Roll out the dough into a rectangle and spread almond extract over it.
- Sprinkle cranberries and almonds evenly over the dough.
- Cut the dough into strips and stack them, then place them in a greased loaf pan.
- Let the dough rise again for about 30 minutes.
- Bake for 30-35 minutes or until golden brown.
- Allow to cool before serving.
Notes
- For a sweeter bread, add a sprinkle of sugar on top before baking.
- Can substitute dried cranberries if fresh are not available.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 8g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
Keywords: Cranberry-Almond Pull-Apart Bread, holiday bread, sweet bread, breakfast bread