Walnut Cranberry Raisin Pull-Apart Bread, also called “monkey bread,” has toasty walnuts, tart cranberries & sweet raisins and white chocolate to make a delicious breakfast or dessert to feed a crowd! (w/ dairy-free option)
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Walnut Cranberry Raisin Pull Apart Bread
Looking for a sweet dessert to bring to Thanksgiving, Christmas, potluck or any gathering?
Look no further, Walnut Cranberry Raisin Pull Apart Bread will satisfy everyone, including those who are dairy sensitive because it includes options to make this recipe dairy-free.
It uses coconut oil instead of butter to make it a dairy-free dessert (or even breakfast!).
It has an option for white chocolate morsels if dairy is not a problem.
I know that the degree to which someone is sensitive to dairy can really vary from person to person.
If you do include the white chocolate, it goes really well with the cranberries, raisins and walnuts.
All the Fall and holiday flavors are in full swing with this Walnut Cranberry Raisin Pull Apart Bread!
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My husband Eric is lactose-intolerant and years ago, I used to have a sensitivity to dairy as well.
I still get “travelers stomach” sometimes and around the holidays, when we are traveling to relatives homes for dinners, I think it is a wise decision to have a “travelers stomach survival kit” on hand that includes LACTAID® supplements & PEPCID®.
With LACTAID® supplements & PEPCID®, you don’t have to say “no” to all those holiday goodies!
I recently stocked up on my last trip to Walmart.
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Ingredients
- 1/2 cup white granulated organic sugar
- 1 teaspoon Saigon cinnamon
- 2 cans of biscuit dough
- 1/2 cup chopped walnuts (raw, unsalted)
- 1/2 cup organic raisins
- 1/2 dried cranberries (low sugar)
- 1/2 cup white chocolate morsels *optional if dairy-free
- 1 cup brown sugar
- 3/4 cup coconut oil, melted (or substitute same amount unsalted butter)
Kitchen Tools
- bundt pan or fluted tube pan (must be able to hold 12 cups)
- large mixing bowl
- a large zip-up plastic bag (optional vs. a large mixing bowl)
Web Story
Vanilla Coconut Icing or Coconut Caramel Sauce are great non-dairy topping options for topping this Walnut Cranberry Raisin Pull-Apart Bread.
If you can have dairy, my recipes for Easy Caramel (Dulce de Leche) or Homemade Chocolate Shell warmed up would be yummy with this too!
Do you call this kind of bread “pull-apart bread” or “monkey” bread? Let me know in the comments below! Have a sweet day!
Our Other Recipes and Posts
- Easy Chocolate Toasted Walnut Fudge
- Apple Carrot Raisin Chicken Salad
- Cranberry Maple Roasted Butternut Squash
- Oatmeal Cookie Marshmallow Sweet Potato Casserole
- Maple Syrup Iced Coffee
Walnut Cranberry Raisin Pull Apart Bread
Walnut Cranberry Raisin Pull-Apart Bread, also called "monkey bread," has toasty walnuts, tart cranberries & sweet raisins and white chocolate to make a delicious breakfast or dessert to feed a crowd! (w/ dairy-free option)
Ingredients
- 1/2 cup white granulated organic sugar
- 1 teaspoon Saigon cinnamon
- 2 cans of biscuit dough
- 1/2 cup chopped walnuts, (raw, unsalted)
- 1/2 cup organic raisins
- 1/2 dried cranberries, (low sugar)
- 1/2 cup white chocolate morsels *optional if dairy-free
- 1 cup brown sugar
- 3/4 cup coconut oil, , melted (or substitute same amount unsalted butter)
Instructions
- Preheat oven to 350 degrees F. Grease a bundt pan with coconut oil. In a large plastic zip-up bag (or a large bowl) mix white sugar and cinnamon.
- Separate the biscuit dough into about 16 pieces and cut it into quarters. Add the quartered biscuit dough pieces into the plastic bag with the sugar-cinnamon mixture and shake until thoroughly coated.
- Arranged the coated dough pieces into the bundt pan and evenly sprinkle the walnuts, dried cranberries, raisins and optional white chocolate (if you want it to be totally dairy free, then omit white chocolate).
- In a small bowl, mix melted coconut oil and brown sugar. Pour mixture evenly over the dough mixture.
- Bake for 30-35 minutes, until golden brown and cooked through. When it is done, allow it to cool in the pan 8-10 minutes and then turn upside-down onto a serving plate. Enjoy!
Notes
Did you make this recipe? Tag @lifeslittlesweets and hashtag it #lifeslittlesweets
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Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 365Total Fat: 19gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 1mgSodium: 103mgCarbohydrates: 48gFiber: 1gSugar: 41gProtein: 2g
Please note that the Calculated Nutrition is an estimate at best.
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What kind of biscuit dough did you use?
I used Pillsbury brand, hope that helps!