Cranberry Orange Pull-Apart Bread

One of our most trusted flavor combinations, cranberry and orange, is featured in this bundt-shaped, gooey pull-apart bread. With dried cranberries and orange bits, it's a distinctly zesty, crowd-pleasing loaf, perfect for sharing.

Prep
25 mins
Bake
35 to 40 mins
Total
3 hrs 40 mins
Yield
one small pull-apart bread
Cranberry Orange Pull-Apart Bread

Instructions

  1. To prepare the dough: Weigh your flours; or measure them by gently spooning into a cup, then sweeping off any excess.  Combine all of the dough ingredients, except the cranberries and jammy bits, and mix and knead — by hand, mixer, or bread machine set to the dough cycle — until a smooth, fairly soft dough forms, adding more flour or water if necessary.

  2. Knead in the dried cranberries and jammy bits.

  3. Place the dough in a lightly greased bowl, cover it, and allow it to rise at room temperature for about 60 minutes; it'll be puffy, though not necessarily doubled in bulk.

  4. To prepare the topping: Combine the sugar with the grated orange rind. Set aside.

  5. To assemble the loaf: Gently deflate the dough, and transfer it to a lightly greased work surface. Pat it into a rough 6" square. Divide it into 36 small, roughly 1" to 2" pieces, and toss with the sugar/orange rind topping.

  6. Place the coated pieces into a lightly greased small (5- to 6-cup) plain (not sharply angled) bundt pan. You may also use an angel food pan or plain tube pan; the dough won't fill the pan when risen, and that's fine.

  7. Cover the pan, and allow the dough to rise for 60 to 90 minutes, until it's puffy, though not necessarily doubled in bulk.

  8. To prepare the glaze: While the dough is rising, combine all the glaze ingredients in a small saucepan or a microwave-safe bowl. Heat and stir until the butter has melted and the sugar has dissolved.

  9. Towards the end of the rising time, preheat the oven to 325°F.

  10. Pour the glaze into the pan over the dough, then place pan on a baking sheet in case the glaze bubbles and overflows from the pan.

  11. Bake the bread for 35 to 40 minutes, or until it’s beginning to caramelize and turn golden brown on top; a digital thermometer inserted into the center of the loaf should read 190°F. If you've used an angel food or tube pan, start checking at 30 minutes; the bread will probably need less baking time.

  12. Remove the bread from the oven, and allow it to cool for 3 to 5 minutes.

  13. Carefully turn the bread onto a serving plate and serve warm or at room temperature.

  14. Store any leftovers at room temperature, well wrapped, for several days. Freeze for longer storage.

Tips from our Bakers

  • Don't have a small bundt pan? No problem! This bread can be made in a 9" round pan. Bake the loaf in a preheated 325°F oven for 30 to 35 minutes.
  • If you're feeding a larger crowd, simply double the ingredients, and prepare the bread as written. Divide the dough into 64 pieces, roll them in 6 tablespoons of the sugar/orange rind topping, and place them in a standard 10- to 12-cup bundt pan. Finish the bread as instructed (doubling the glaze as well). Bake in a preheated 325°F oven for 45 to 50 minutes.