Cranberry Chocolate Pull-Apart Bread

This Cranberry Chocolate Pull-Apart Bread looks amazing, right? Not only does it have chocolate and cranberries, but cinnamon and cardamom to spice it up.

Sometimes I just amaze myself.

Cranberry Chocolate Pull-Apart Bread | Bakerette.com #bread

Like, this Cranberry Chocolate Pull-Apart Bread. Amazing, right? You can see it has chocolate in it (like I’ve said…I can’t make anything without chocolate or cheese). But not only does it have chocolate, it has cranberries and other ingredients in it to spice it up…like cinnamon and cardamom.

Cardamom is my new favorite spice. Mmmmmm. It has such a sweet yet spicy flavor with the aroma of flowers and I don’ t know what else–maybe pine?–but it certainly is therapeutic when you inhale its aroma!I keep sniffing it and my husband thinks I’m turning into an addict.

If you don’t have cardamom or don’t want to purchase it, you can substitute it with other spices with satisfactory results but keep in mind there’s no ideal substitute for cardamom. Cloves or Allspice have a piny taste that comes close to cardamom, so my suggestion would be to use one of those spices as a sub.

By the way, I’m really not sitting on my couch with an entire loaf of this delicious bread in my lap while watching reruns of Ellen. I mean, it wasn’t me pulling it apart and piecing on it bit-by-bit while typing out this post. It’s just not possible to eat and type at the same time, right? So you know it wasn’t me….Oh crap! That darn chocolate on the corner of my lip ratted me out! Gah! Note to self: Wipe your mouth really good with each bite.

Prep time: 1 hour 40 minutes (includes rising time)
Cook time: 40-45 mins
Yields: 12 slices

Ingredients

  • 1 cup warm soy milk
  • 4 tablespoons granulated sugar
  • 2 1/4 teaspoons active dry yeast (or one packet)
  • 1/3 cup olive oil, plus extra for brushing
  • 2 tablespoons ground cinnamon
  • 1 teaspoon cardamom
  • 2 tablespoons orange zest
  • 2 teaspoons kosher salt
  • 3 to 3-1/4 cups all-purpose flour
  • 1 cup dried cranberries (like Craisins) You can also use fresh or frozen cranberries
  • 1 to 1-1/2 cups dairy-free semi-sweet chocolate chips

Instructions

  1. Prepare a 9×5-inch bread pan by greasing the bottom and sides of pan. Line the pan with enough parchment paper that it lies outside the pan.
  2. In a large mixing bowl add together the warm milk, sugar, and yeast. Let stand for 5-10 minutes while the yeast foams and activates.
  3. With an electric mixer on low speed, add the oil, cinnamon, cardamom, orange zest, salt and 1 1/2 cups of flour to the yeast mixture. Beat on high for 2-3 minutes scraping down the sides of the bowl. Stir in the remaining flour by hand.
  4. Turn dough onto a lightly floured work surface and knead for 3-5 minutes until it becomes smooth and elastic. Form the dough into a ball and place in a greased bowl turning once to grease the surface of the dough. Cover and let rise in a warm place until double in size. About 1 to 1 1/2 hours. (Tip: I like to warm the oven at 170F degrees for a minute or two, then turn off the oven, and place dough in the lightly-warmed oven to rise.)
  5. Once dough has doubled in size, remove from bowl and gently deflate the dough and turn it out onto a lightly floured work surface. With a rolling pin, roll dough into a rectangle of approximately 20 x 11-inches (about 1/2-inch thick).
  6. Lightly brush the surface of the dough with olive oil. Sprinkle the surface evenly with cranberries and chocolate chips. Trim the edges to make straight sides along the rectangle and throw away any scraps
  7. With a pastry or pizza cutter, slice the dough vertically into 6 equal-sized strips. Gently stack the strips atop one another and then cut the strips again into 6 equal parts. You will end up with six stacks of six squares. Don’t worry if cranberries and chocolate chips fall out. Just scoop them up and place back on (or better yet, eat them :) )
  8. Layer the dough squares in the loaf pan like a flip book. You can do this by stacking the squares against each other, cut sides down. Place a kitchen towel over the loaf pan and let rise in a warm place for 30-45 minutes until almost doubled in size.
  9. Preheat oven to 350F degrees and bake in the center of the oven for 40-45 minutes or until the top is very golden brown.
  10. Remove from the oven and allow it to rest 20-30 minutes. Remove bread from pan by taking the parchment paper by the ends and lifting up and out and transferring to a plate.

Recipe adapted from AlwaysOrderDessert.com

 Cran-Choc-Pull-apart-Bread-doug(570x380)-text

Cranberry Chocolate Pull-Apart Bread
 
Prep time
Cook time
Total time
 
Author:
Serves: 1 loaf
Ingredients
  • 1 cup warm soy milk
  • 4 tablespoons granulated sugar
  • 2 1/4 teaspoons active dry yeast (or one packet)
  • 1/3 cup olive oil, plus extra for brushing
  • 2 tablespoons ground cinnamon
  • 1 teaspoon cardamom
  • 2 tablespoons orange zest
  • 2 teaspoons kosher salt
  • 3 to 3-1/4 cups all-purpose flour
  • 1 cup dried cranberries (like Craisins)
  • You can also use fresh or frozen cranberries
  • 1 to 1-1/2 cups dairy-free semi-sweet chocolate chips
Instructions
  1. Prepare a 9x5-inch bread pan by greasing the bottom and sides of pan. Line the pan with enough parchment paper that it lies outside the pan.
  2. In a large mixing bowl add together the warm milk, sugar, and yeast. Let stand for 5-10 minutes while the yeast foams and activates.
  3. With an electric mixer on low speed, add the oil, cinnamon, cardamom, orange zest, salt and 1 1/2 cups of flour to the yeast mixture. Beat on high for 2-3 minutes scraping down the sides of the bowl. Stir in the remaining flour by hand.
  4. Turn dough onto a lightly floured work surface and knead for 3-5 minutes until it becomes smooth and elastic. Form the dough into a ball and place in a greased bowl turning once to grease the surface of the dough. Cover and let rise in a warm place until double in size. About 1 to 1 1/2 hours. (Tip: I like to warm the oven at 170F degrees for a minute or two, then turn off the oven, and place dough in the lightly-warmed oven to rise.)
  5. Once dough has doubled in size, remove from bowl and gently deflate the dough and turn it out onto a lightly floured work surface. With a rolling pin, roll dough into a rectangle of approximately 20 x 11-inches (about 1/2-inch thick).
  6. Lightly brush the surface of the dough with olive oil. Sprinkle the surface evenly with cranberries and chocolate chips. Trim the edges to make straight sides along the rectangle and throw away any scraps
  7. With a pastry or pizza cutter, slice the dough vertically into 6 equal-sized strips. Gently stack the strips atop one another and then cut the strips again into 6 equal parts. You will end up with six stacks of six squares. Don't worry if cranberries and chocolate chips fall out. Just scoop them up and place back on (or better yet, eat them :) )
  8. Layer the dough squares in the loaf pan like a flip book. You can do this by stacking the squares against each other, cut sides down. Place a kitchen towel over the loaf pan and let rise in a warm place for 30-45 minutes until almost doubled in size.
  9. Preheat oven to 350F degrees and bake in the center of the oven for 40-45 minutes or until the top is very golden brown.
  10. Remove from the oven and allow it to rest 20-30 minutes. Remove bread from pan by taking the parchment paper by the ends and lifting up and out and transferring to a plate.
About Jen

Jen is owner, author, and creative mind behind Bakerette. Jen eats a vegan diet and recently converted Bakerette to a plant-based website that offers a smattering of healthful recipes! Jen is author of the cookbook Festive Feasts: Meals and Memories from Halloween to Christmas, which can be purchased online at Amazon or Barnes & Noble.

Comments

  1. Holy moly… this looks amazing! Can we be neighbors?? xoxo~ Ruthie

  2. wow this looks awesome! I think it would make a good holiday bread.

  3. madefrompinterest says:

    Will you stop??? JUST STOP!! All of your desserts look out of this world! This pull apart bread looks divine…now I just need to call in sick to work so that I can stay home, watch Ellen and devour this bread. And I will make sure to wipe my mouth after every bite. {wink wink} Thanks Jeni!

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