Cranberry Almond Pull-Apart Bread
Cranberry Almond Pull-Apart Bread is not just a delightful treat; it’s a sensory experience that fills your kitchen with the warm, inviting aromas of freshly baked bread and the sweet-tartness of cranberries. With its buttery, flaky layers and the satisfying crunch of almonds, this recipe is a must-try for anyone looking for a comforting yet unique bread creation. Whether you’re preparing it for a gathering or a cozy family breakfast, this bread will surely dazzle and delight your loved ones. With easy, step-by-step directions, you’ll find that making this delightful pull-apart bread is not just rewarding; it’s also an enjoyable process.
Why You’ll Love This Recipe
Cranberry Almond Pull-Apart Bread is perfect for anyone wanting an easy, family-friendly recipe that blends traditional baking methods with delightful flavors. The preparation is straightforward, making it suitable for both seasoned bakers and those just learning the ropes. It requires minimal ingredients, many of which you may already have in your pantry, allowing for quick assembly. And with its beautiful presentation, this bread is perfect for any occasion, be it a leisurely brunch or a festive gathering. Creating this treat will undoubtedly fill your home with warmth and joy, making it a dish worth celebrating.
Ingredients for Cranberry Almond Pull-Apart Bread
To create this mouthwatering Cranberry Almond Pull-Apart Bread, gather the following ingredients:
- 2 cups all-purpose flour: This flour forms the backbone of the bread, providing structure and texture.
- 2¼ teaspoons active dry yeast: Essential for creating a light and airy dough.
- ¼ cup granulated sugar: Adds sweetness to balance the tart cranberries.
- ½ teaspoon salt: Enhances the overall flavor of the bread.
- ½ cup warm milk (about 110 °F / 43 °C): Activates the yeast and adds richness.
- ¼ cup unsalted butter, melted + extra for brushing: Provides a delightful buttery flavor and tender texture.
- 1 large egg: Adds moisture and richness to the dough.
- 1 teaspoon vanilla extract: Introduces a subtle sweetness.
- 1 cup dried cranberries: Adds tartness and chewy texture.
- ½ cup sliced or slivered almonds: Contributes a lovely crunch and nutty flavor.
- Optional: powdered sugar glaze or honey: For an extra touch of sweetness on top.
Step-by-Step Directions for Cranberry Almond Pull-Apart Bread
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Activate the yeast: Start by dissolving the yeast in warm milk along with a pinch of sugar in a small bowl. Let this mixture rest until it becomes foamy, which should take about 5 to 10 minutes.
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Combine dry ingredients: In a mixing bowl, whisk together the flour, granulated sugar, and salt to create a well-combined dry mixture.
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Mix wet ingredients: Next, add the activated yeast mixture, melted butter, egg, and vanilla extract to the dry ingredients. Stir everything together until a soft, cohesive dough forms.
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Knead the dough: Turn the dough out onto a floured surface and knead for about 5 to 7 minutes, or until it becomes smooth and elastic.
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Let it rise: Place the kneaded dough into an oiled bowl, cover it with a clean kitchen towel, and allow it to rise in a warm spot until it has doubled in size – this should take about an hour.
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Shape the dough: Once risen, punch down the dough to release any air bubbles and roll it out into a rectangle measuring approximately 12×16 inches. Brush the surface with melted butter and generously sprinkle cranberries and almonds over the top.
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Create pull-apart sections: Slice the rectangle into strips, stack them, and then cut the stacked strips into cubes.
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Second rise: Place the stacked cubes into a greased loaf pan, cover it, and let it rise again for about 30 minutes.
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Bake: Preheat your oven to 350°F (175°C). Brush the top of the dough with melted butter and bake for 30 to 35 minutes, or until the bread turns a lovely golden brown.
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Cool and serve: Let the bread cool slightly in the pan before transferring it to a wire rack. Optionally, drizzle with a sweet glaze or honey if desired, and enjoy each delightful pull-apart piece!
Tips & Tricks for Cranberry Almond Pull-Apart Bread
To elevate your baking experience, here are some helpful tips and tricks:
- Dough Temperature: Ensure that the warm milk isn’t too hot, as it can kill the yeast. The perfect temperature is around 110 °F (43 °C).
- Flour Measurement: Spoon the flour into your measuring cup and level it off instead of scooping it directly, which can lead to using too much and affecting dough consistency.
- Flavor Variations: Feel free to experiment by substituting dried cranberries with other dried fruits like cherries or apricots for a different taste.
- Herb Infusion: Adding a touch of cinnamon or nutmeg to the dough can provide a warm spice flavor as well.
- Storage Tip: Consider adding a bit more melted butter on top before baking if you enjoy an extra buttery finish.
Serving Suggestions & Pairings
Cranberry Almond Pull-Apart Bread shines on its own, but it also pairs beautifully with various accompaniments. Serve it warm with a pat of butter or cream cheese spread for a satisfying snack. For a festive touch, consider adding a side of fruit preserves or a light cream cheese frosting. It also complements a hot cup of tea or coffee, making it the ideal treat for breakfast or an afternoon snack. Feel free to get creative with your presentation; a rustic wooden board can showcase the bread beautifully, inviting everyone to dig in.
Nutritional Information
This delectable bread not only pleases the taste buds but also satisfies your nutritional needs. One serving of Cranberry Almond Pull-Apart Bread (assuming 12 servings total) contains approximately:
- Calories: 180-220
- Carbohydrates: 30g
- Fat: 6g
- Protein: 4g
- Fiber: 1g
- Sugars: 7g
While this bread is an indulgent treat, the presence of dried fruits and nuts adds beneficial nutrients. Enjoy it in moderation as part of a balanced diet!
Storing Tips & Variations for Cranberry Almond Pull-Apart Bread
If you find yourself with leftovers, you can easily store Cranberry Almond Pull-Apart Bread. Keep it in an airtight container at room temperature for up to two days. For longer storage, consider freezing individual pieces. Wrap them tightly in plastic wrap and place them in a freezer-safe bag or container. They will maintain their charm for up to three months. To reheat, simply pop them in the oven for a few minutes.
If you’re looking for healthier swaps, consider using whole wheat flour in place of all-purpose flour or substituting some of the sugar with honey. For an even more exciting twist, you can create variations by adding other nuts, such as walnuts or pecans, to the mix.
Conclusion for Cranberry Almond Pull-Apart Bread
Cranberry Almond Pull-Apart Bread is an irresistible recipe that combines comfort, flavor, and a dash of creativity in the kitchen. With its easy preparation and delightful flavor profile, you’re sure to enjoy baking and sharing this treat with family and friends. Don’t wait any longer – gather your ingredients and start this wonderful journey in flavor today!
FAQs
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Can I use fresh cranberries instead of dried ones?
Yes, but fresh cranberries will add more moisture and may require adjusting the sugar levels. -
How can I ensure my bread rises properly?
Make sure your yeast is fresh and activate it correctly in warm milk. -
Can I make this bread ahead of time?
Absolutely! You can prepare the dough ahead and let it rise in the refrigerator overnight, then continue with shaping and baking the next day. -
What can I use instead of almonds?
Feel free to use other nuts like walnuts or pecans, or skip the nuts entirely if you prefer. -
How can I serve it differently?
Consider toasting the bread lightly and topping it with cream cheese and fruit preserves for a delightful twist!
Cranberry Almond Pull-Apart Bread
Ingredients
Dough Ingredients
- 2 cups all-purpose flour Forms the backbone of the bread, providing structure.
- 2¼ teaspoons active dry yeast Essential for creating a light and airy dough.
- ¼ cup granulated sugar Adds sweetness to balance the tart cranberries.
- ½ teaspoon salt Enhances overall flavor.
- ½ cup warm milk Activates the yeast and adds richness.
- ¼ cup unsalted butter, melted Provides buttery flavor and tender texture.
- 1 large egg Adds moisture and richness.
- 1 teaspoon vanilla extract Introduces subtle sweetness.
Filling Ingredients
- 1 cup dried cranberries Adds tartness and chewy texture.
- ½ cup sliced or slivered almonds Contributes crunch and nutty flavor.
Optional Topping
- powdered sugar glaze or honey For an extra touch of sweetness on top.
Instructions
Preparation
- Dissolve the yeast in warm milk with a pinch of sugar. Let rest until foamy (5-10 minutes).
- In a mixing bowl, whisk together flour, sugar, and salt.
- Add the yeast mixture, melted butter, egg, and vanilla extract to the dry ingredients. Stir until a soft dough forms.
- Turn the dough out onto a floured surface and knead for 5-7 minutes until smooth and elastic.
- Place the dough in an oiled bowl, cover with a towel, and let rise in a warm spot until doubled in size (about 1 hour).
Assembly
- Punch down risen dough, roll out into a rectangle about 12x16 inches. Brush with melted butter, sprinkle cranberries and almonds.
- Slice the rectangle into strips, stack them, and cut stacked strips into cubes.
- Place stacked cubes into a greased loaf pan, cover, and let rise again for 30 minutes.
Baking
- Preheat oven to 350°F (175°C). Brush top with melted butter and bake for 30-35 minutes until golden brown.
- Cool slightly in the pan before transferring to a wire rack.
- Optionally drizzle with glaze or honey before serving.