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easy Pull-Apart Almond bread

this easy Pull-Apart Almond bread is full of buttery, crispy edges and soft, gooey insides. Easy to make and a family favorite!
Course Breakfast, Side Dish
Cuisine American
Prep Time 1 hour 30 minutes
Cook Time 50 minutes
Total Time 2 hours 20 minutes


  • 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.