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This beautiful and easy Almond Pull-Apart Bread is in partnership with Rhodes Bake N Serv, a favorite product of our home. Rhodes keeps this recipe simple and easy!
Have I told you how much I adore Rhodes Bake N Serv? I do, I really do.
I have been using their frozen bread for years and years. Sure, I use it to make bread. Like plain ol’ white bread. And my kids adore coming home and smelling bread in the oven. There is nothing like homemade bread with a bit of local honey slathered on it, is there?
Rhodes frozen bread is also great for pizza dough and my 3-ingredient cinnamon rolls.
But my favorite is using it for this Pull-Apart Almond Bread.
This almond bread has a bit of a crescent roll texture because of the layers of butter, sugar, and bread. My favorite is the little buttery, crispy edges…so good! Give me a cup of coffee and this bread and you won’t see me for hours. Yum!
Start with a loaf of Rhodes frozen bread dough that you have let thaw. I recommend putting the dough in the fridge the night before you want to use it and then…
Set that dough in a greased loaf pan, in a warm place, and let it rise until double in size.
By the way, I am terrible at remembering to grease the saran wrap that I put on the bread while rising. When you don’t grease it, it causes the dough to fall when you pull the plastic off the dough. Major bummer. I do it all the time!!
This Almond bread is now just a matter of slicing off bits of that dough (try to handle it as little as possible) and covering it with butter, sugar, and sliced almonds.
Put a bit of almond extract into the melted butter to amp up the almond flavor and keep this loaf easy to make! Of course, you can add a bit of cinnamon here, if you want. Or change up the nuts and try walnuts or pecans, instead.
Note, if you change the nuts I would also recommend using vanilla instead of almond extract with the butter.
Fold over your little bundles of goodness and line them up in a little row in your loaf pan to do a second round of rising. Brush any leftover butter on the loaf.
You’ll be looking for the bread to come close to touching the sides of the pan, but just barely. THEN it’s ready for the oven.
I like to give the bread a sprinkle of rolled oats or granola right before baking. The oats or granola gives the bread a bit more texture when it is finished.
Gosh, is that a pretty looking loaf of bread!! And sooo easy.
I love to peel off all the crispy edges and leave the soft inside for my family. That is my absolute favorite part ;).
easy Pull-Apart Almond bread
- 1 loaf Rhodes white bread
- 1 teaspoon almond extract
- 1/4 cup butter melted
- 1 cup sliced almonds
- 1/2 cup sugar
- Put the loaf of frozen bread in the fridge overnight to thaw.
- The next day, put the bread into a bowl and set it in a warm location to double in size (I usually set mine in a sunny window). This usually takes about an hour, or so.
- After the dough has risen, gently form a loaf shape. Be careful to be as gentle as possible.
- Slice about a 1/2 inch of dough off, press it out a bit to about 3/4 of the width and depth of your loaf pan.
- Slather melted butter (with the almond extract stirred in) on one side of the dough, sprinkle with a teaspoon of sugar, and a scattering of almonds.
- Fold the dough in half and set into a greased loaf pan. Repeat the process with the entire dough loaf.
- After all the little squares are set into the loaf pan, drizzle the rest of the butter over the loaf and sprinkle the rest of the sugar and almonds on top.
- Cover and set the loaf in a warm place to once again rise. This time let it rise enough to touch the sides of the loaf pan.
- Bake at 350 degrees for about 35 minutes, uncovered. Cover with aluminum foil and bake for another 10-15 minutes.
- Let cool for a few minutes before taking out of the pan.