A warm, buttery pull-apart bread filled with melted mozzarella, sharp cheddar, sweet dried cranberries, crunchy walnuts, and fragrant herbs. Perfect as a holiday appetizer, party snack, or cozy side dish.

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 8

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Ingredients

For the Bread

• 1 large round sourdough loaf (about 1 lb / 450 g)
• 1½ cups shredded mozzarella cheese
• 1 cup shredded sharp cheddar cheese
• ½ cup dried cranberries, roughly chopped
• ½ cup chopped walnuts
• 3 tablespoons unsalted butter, melted
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 tablespoon fresh parsley, finely chopped
• 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
• ½ teaspoon dried rosemary, crushed
• ¼ teaspoon black pepper
• ¼ teaspoon salt (optional)

Optional Garnish

• Fresh parsley
• Extra dried cranberries
• Chopped walnuts
• Grated Parmesan cheese

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Instructions

Step 1: Prepare the Bread

1. Preheat the oven to 375°F (190°C).
2. Line a baking sheet or baking dish with parchment paper.
3. Using a serrated knife, cut the bread into 1-inch cubes in a crosshatch pattern, stopping about ½ inch from the bottom so the loaf stays intact.

Step 2: Make the Garlic Butter

In a small bowl, combine:

• Melted butter
• Olive oil
• Garlic
• Parsley
• Thyme
• Rosemary
• Black pepper
• Salt (if using)

Mix well.

Step 3: Stuff the Bread

1. Gently pull apart the bread sections.
2. Evenly tuck the mozzarella and cheddar between the cuts.
3. Add the chopped cranberries and walnuts throughout the loaf.
4. Drizzle the garlic herb butter evenly over the bread, making sure it seeps into the cuts.

Step 4: Bake

1. Wrap the loaf loosely with aluminum foil.
2. Bake for 20 minutes.
3. Remove the foil and bake for an additional 8–10 minutes, until the cheese is melted and the bread is golden and crisp.

Step 5: Serve

• Garnish with fresh parsley, extra cranberries, chopped walnuts, and a sprinkle of Parmesan if desired.
• Serve warm and let everyone pull off pieces by hand.

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Nutrition (Per Serving)

• Calories: 390
• Protein: 15 g
• Carbohydrates: 30 g
• Fat: 24 g
• Saturated Fat: 9 g
• Fiber: 2 g
• Sugar: 7 g
• Cholesterol: 35 mg
• Sodium: 470 mg
• Calcium: 260 mg
• Iron: 2 mg

Nutrition values are approximate and will vary depending on the bread and cheese used.

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Nut Information

Contains:

• Tree Nuts: Walnuts
• Milk: Mozzarella, cheddar, butter (and Parmesan if used)
• Wheat/Gluten: Sourdough bread

Does Not Contain:

• Peanuts
• Eggs
• Soy (unless present in the bread or cheese)
• Fish
• Shellfish
• Sesame (unless included in the bread)

Nut-Free Option

Replace the walnuts with:

• Roasted pumpkin seeds
• Sunflower seeds
• Extra dried cranberries
• Chopped toasted pecans are not nut-free and should be avoided for those with tree nut allergies.

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Frequently Asked Questions

Can I use another type of bread?

Yes. Round Italian bread, rustic country bread, or a boule all work well.

Can I make it ahead of time?

Yes. Assemble the bread, wrap tightly, and refrigerate for up to 24 hours. Bake just before serving.

Can I use fresh cranberries?

Fresh cranberries are quite tart. If using them, chop them finely and consider adding an extra teaspoon of honey or maple syrup to balance the flavor.

What other cheeses work well?

Try Monterey Jack, Gruyère, fontina, provolone, or Gouda for different flavor profiles.

Can I freeze it?

Yes. Assemble the loaf, wrap well, and freeze for up to 2 months. Thaw overnight in the refrigerator before baking.

What can I serve with it?

• Tomato soup
• Roasted vegetable soup
• Holiday charcuterie board
• Green salad
• Creamy spinach dip
• Baked brie

This Cheesy Cranberry Walnut Pull-Apart Bread combines gooey melted cheese, sweet cranberries, crunchy walnuts, and aromatic garlic herbs in every bite, making it an irresistible appetizer or festive side dish.