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Cranberry pull apart bread

Cranberry Pull-Apart Bread

Gooey cheese and bread are always a good idea, but spoon in cranberry sauce and you instantly have a festive, fall appetizer on your hands. This Cranberry Pull-Apart Bread is guaranteed to be the hit of the party.
Course Appetizer
Cuisine American
Keyword Cranberry Pull-Apart Bread
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8 people
Calories 510kcal
Author Cathy


  • 1 round (12-16 oz) sourdough boule
  • 8 tbsps butter
  • 3 cloves garlic, finely chopped
  • 1 can (14 oz) whole cranberry sauce
  • 16 oz Brie cheese, cubed


  • Preheat oven to 375°F. Line a baking sheet with parchment paper.
  • Using a long bread knife, slice your bread into approximately one-inch slices, but making sure not to cut all the way through, leaving about ½ inch from the bottom of the loaf still attached. Turn the bread 90 degrees and make one-inch slices, leaving the base attached.
  • Add butter and garlic to a small sauté pan and melt butter over low heat. Brush the garlic butter over the bread, making sure to get inside each slice.
  • Spoon cranberry sauce into the sliced areas, making sure to get all the cut areas.
  • Place Brie cubes in between the slices of the bread.
  • Bake for 15 minutes or until the cheese is melted and the crust is golden.


Calories: 510kcal | Carbohydrates: 45.7g | Protein: 12.6g | Fat: 30.5g | Saturated Fat: 15g | Polyunsaturated Fat: -2g | Cholesterol: 70mg | Sodium: 344.8mg | Potassium: 36.5mg | Fiber: 2.5g | Sugar: 15.3g | Vitamin A: 22.3IU | Vitamin C: 4.4mg | Calcium: 21.6mg | Iron: 21.9mg