Citrus Cranberry Pull Apart Bread


I am so sad to admit this, but I forgot to take pictures for the November Bakin’ Friends group. With the holidays starting, craziness around the house with our bathroom suddenly needing redone (which started as a simple re-grout!), and my oven being out for a week, I was completely sidetracked.

For November, I was paired with Abby and our secret ingredient was cranberries! Abby and I were obviously on the same wavelength being as we both ended up sending bread. I really wish I would have remembered to take a picture of the beautiful Cranberry Citrus Pull-Apart Bread she made for me. She had wrapped it so well that I knew as soon as I got it that I should save it for Thanksgiving rather than be tempted to eat it alone. I stuck it in the freezer for a few days, let it thaw the day of our party, and then warmed it in the oven at 350 degrees F for about 15 minutes before serving. I knew I should have set a reminder to take a picture  but instead I got sidetracked with orchestrating all of our turkey day dishes. I knew it was a winner when everyone that had tried a piece raved! In fact, several of us commented that we couldn’t stop eating it! If I had more room in my kitchen for rolling out bread, I would definitely be making this for the upcoming holidays! (I would totally accept this as a gift though!)

For Abby, I made a Cranberry Banana Bread, something I had initially had quite a bit of reluctance about. But, it totally works! The banana bread is mellow and then there are sweet and tart notes of cranberry that shine through when you happen to bite a piece with one! It was super moist and will definitely be making it’s way to some family and loved ones this holiday (act surprised when you get it!)

Cranberry Citrus Pull-Apart Bread
Source: My November Bakin’ Friend Abby
Makes one 4″ by 8″ loaf



2 & 1/4 teaspoons instant yeast (one envelope)
1/4 cup warm water
1/3 cup whole milk
1/4 cup unsalted butter, melted
2 eggs, room temperature
1/4 cup sugar
1 & 1/2 teaspoons vanilla
3 cups all purpose flour
1/2 teaspoon salt


1/2 cup sugar
Zest of 2 oranges and 1 lemon (about 4 tablespoons)
1/4 cup butter, melted
1 cup cranberries


1/2 cup powdered sugar
1 tablespoon whole milk
1 tablespoon orange juice
2 tablespoons lemon juice


1. Lightly grease a standard loaf pan

2. Dissolve yeast in warm water with a pinch of sugar. Set aside for 5 minutes, or until it begins to bubble on top.

3. Put butter and milk in a bowl and warm in the microwave until the butter melts. Combine with yeast mixture in the bottom of a large bowl.

4. Stir in the eggs, sugar, and vanilla. Add salt and 2 cups of flour, and stir well. Continue adding the flour, 1/4 cup at a time, until the dough begins to pull away from the bowl.

5. Turn dough out on to a floured surface and knead until smooth and stretchy, adding flour as needed.

6. Place dough in a lightly greased bowl and cover with a dish towel. Set aside to rise for about 1 hour, until almost doubled in size.

7. While dough is rising, mix together sugar and zest for filling. Use your fingers to thoroughly combine them (mixture should resemble wet sand.) Melt butter and set aside to cool.

8. Punch down the risen dough and roll it out into a 20″ by 12″ rectangle. Cut into 5 sections (each 4″ by 12″). Brush each section with melted butter and sprinkle with the sugar mixture.

9. Place a handful of cranberries on one dough layer, pressing them into the dough. Carefully place another layer of dough on top. Add more cranberries and repeat until you have stacked all 5 dough rectangles.

10. Carefully cut the stack into 6 sections (2″ by 4″). Place each section, cut-side up, in the loaf pan. You will need to pack the stacks in pretty tightly. Cover and set aside for rise for about 45 minutes.

11. Preheat oven to 350 degrees F and bake for 35-40 minutes, or until top is golden brown.

12. Mix the glaze ingredients together in a small bowl and spoon glaze over warm bread. Let cool for about 15 minutes and turn out onto a cooling rack. Pull apart and enjoy!

Cranberry Banana Bread
Source: Joy the Baker
Makes one 4″ by 8″ loaf


3-4 ripe bananas, smashed
1/3 cup salted butter, melted
3/4 cup – 1 cup brown sugar, depending on the level of sweetness you prefer
1 egg, beaten
1 teaspoon vanilla
1 tablespoon bourbon (I used Triple Sec)
1 teaspoon baking soda
Pinch of salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
Pinch of ground cloves
1 & 1/2 cups flour
1 cup fresh cranberries


1. Preheat oven to 350 degrees F and butter the 4″ by 8″ pan.

2. With spoon, mix butter into smashed bananas in large mixing bowl.

3. Mix in the sugar, egg, vanilla and bourbon, then the spices.

4. Sprinkle the baking soda and salt over the mixture and stir.

5. Add the flour and stir.

6. Mix in the cranberries until just incorporated.

7. Pour mixture into prepared loaf pan and bake for 1 hour. Cool on a rack.

One comment

  1. I love any kind of bread, love how you both made a cranberry bread! fun!

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