Cranberry Brie Pull-Apart Bread Recipe

Let me tell you, the Cranberry Brie Pull-Apart Bread Recipe is one of those magical crowd-pleasers that’s perfect for the holidays or any cozy get-together. It’s got this incredible blend of melty, creamy brie and tangy dried cranberries nestled inside a crusty sourdough loaf. Every pull-apart piece bursts with buttery goodness and a little crunch from pecans, making it a fun and interactive appetizer that everyone loves.

What really makes this cranberry brie pull-apart bread recipe special is how effortlessly you can elevate simple ingredients into something gourmet and shareable. I first made it for a family brunch, and it disappeared before I even got a second slice! Whether you’re bringing it to a party or serving it as an indulgent snack, it’s sure to impress and satisfy those flavor cravings.

Ingredients You’ll Need

You’ll want to gather fresh, quality ingredients that balance each other out — the creamy brie against the tart cranberries and the hearty sourdough base all come together beautifully. A little prep tip: choose a good artisan sourdough loaf with a sturdy crust to hold the fillings without getting soggy.

• Round loaf sourdough bread: Use a fresh loaf with a firm crust so it pulls apart nicely without falling apart.
• Butter: Melted butter adds rich flavor and helps toast the pecans and edges of the bread.
• Raw pecans chopped: Toast them lightly to bring out their nutty aroma and add some crunch.
• Brown sugar: Adds subtle sweetness that pairs beautifully with the tart cranberries and creamy brie.
• Wheel of brie, cubed: Soft, melty brie is essential here — cut off the rind if you’re not a fan of the texture, but I usually leave it on for extra flavor.
• Dried cranberries: Their tangy sweetness cuts through the rich cheese and butter for balance.

Variations

I love making this cranberry brie pull-apart bread recipe my own by swapping in ingredients based on the season or my mood. It’s super versatile, so feel free to get creative.

• Variation: Swap pecans for walnuts or almonds for a slightly different crunch — I’ve found toasted walnuts add a lovely earthiness.
• Variation: Try fresh cranberries cooked down with a bit of orange zest for a tart twist; it makes it a bit fresher and less sweet.
• Variation: Use a different soft cheese like camembert or fontina for an alternative creamy texture — I tried fontina once, and it was unexpectedly delightful.
• Variation: For a vegan spin, opt for dairy-free butter and a plant-based cheese — just be sure your bread is vegan-friendly too.

How to Make Cranberry Brie Pull-Apart Bread Recipe

Step 1: Prep Your Bread

Start by placing your round sourdough loaf on a cutting board. With a sharp bread knife, slice the loaf into a grid pattern about 1-inch apart—be careful not to cut all the way through the bottom crust. This makes those perfect pull-apart squares. I find it easiest to slice first vertically, then horizontally, and finally make diagonal cuts for that classic pull-apart look. Don’t rush—steady, even cuts help the bread hold together when baking.

Step 2: Toast the Pecans and Mix the Butter

Melt your butter gently in a skillet and toss in the chopped raw pecans along with the brown sugar. Let this mixture cook for a few minutes over medium heat until the pecans are golden and fragrant. The brown sugar will caramelize slightly, giving those nuts a sweet, toasty coating that’s just irresistible when combined with the bread and cheese.

Step 3: Stuff the Bread

Now, carefully stuff the cubed brie and dried cranberries into the cuts of the bread. I like to alternate the fillings so each bite has a mix of creamy cheese and tart berry. Then, slowly pour or brush the warm butter-pecan glaze over and inside the bread, making sure every nook gets some love. This step sets the stage for that gooey, crunchy, sweet-and-savory party inside each piece.

Step 4: Bake to Perfection

Wrap the stuffed loaf loosely in foil and place it on a baking sheet. Bake in a preheated 350°F (175°C) oven for about 15 minutes. Then, uncover and bake for another 10 minutes or until the brie is melty and the crust turns golden-brown and crispy. Keep an eye on it the last few minutes to avoid burning. When it’s fresh out of the oven, you’ll notice the irresistible aroma and that perfect pull-apart texture you’ve been waiting for.

How to Serve Cranberry Brie Pull-Apart Bread Recipe

Garnishes

I usually finish mine with a sprinkle of fresh rosemary or thyme — it adds a lovely herbal note and looks pretty too. A dusting of flaky sea salt gives an extra punch that cuts through the richness. Sometimes, a drizzle of honey on top heightens the sweet-savory combo perfectly.

Side Dishes

This recipe loves good company on your table. Pair it with a crisp green salad with vinaigrette to add freshness, or serve alongside a bowl of warm butternut squash soup for a comforting meal. I’ve also found it’s fantastic with a glass of chilled white wine or cider to complement those flavors.

Creative Ways to Present

For parties, I like to serve the cranberry brie pull-apart bread recipe on a rustic wooden board surrounded by extra nuts, fresh cranberries, and small bowls of jam. It doubles as a centerpiece and appetizer. Another fun option is to sprinkle edible flowers on top for a fancy touch that ups the wow factor.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (rare in my house!), wrap the bread tightly in foil or place it in an airtight container and refrigerate. I recommend eating it within 2 days for the best texture and flavor. The cheese firms up in the fridge, so it’s a different experience but still delicious warmed up.

Freezing

I’ve frozen this cranberry brie pull-apart bread recipe once or twice with decent results. Slice the loaf before freezing for easier thawing, wrap it tightly in plastic wrap and then foil. When you’re ready, thaw in the fridge overnight and reheat gently in the oven to revive that melty goodness.

Reheating

To reheat, pop the bread in a 350°F oven for about 10 minutes, loosely covered with foil to prevent over-browning. This helps warm through the cheese and refresh the crust without drying things out. Avoid the microwave—it can make the bread soggy or the cheese separate.

FAQs

Final Thoughts

This cranberry brie pull-apart bread recipe holds a special place in my heart because it combines simple, wholesome ingredients to create a dish that feels festive and comforting at the same time. It’s one of those recipes you can’t help but make again and again for special occasions or whenever you want to impress without stress. Trust me, once you try it, you’ll be sharing it with friends and family like I do — it’s a guaranteed winner every time!

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