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Orange Pomegranate Pull Apart Bread (2 Ways)

Flaky orange pull apart bread with a sweet pomegranate glaze in whichever form you’d like, muffins or a loaf!

Orange Pomegranate Pull Apart Bread

What is your happiness?

Three months ago my happiness was hope. Holding onto that shred of hope that I just might be able to break from the career path that I’d thought I’d wanted. An insurmountable mountain, threatening to squander my happiness with the flick of the pen. But I surmounted.

Recently, happiness has been anticipation. Anticipation for the freedoms I’ll have in a new country with fresh faces and a reinvigorated life.

Today, happiness is calm. The calm as I sit on my grandpa’s porch, soaking in the smell of his tobacco pipe and Georgia in the fall. The calm in knowing that it’s all going to be alright.

Orange Pomegranate Pull Apart Bread

And today, happiness is also finally, after many failed attempts, perfecting this pull apart bread. Knowing that I can do this. Like, I did this! And you can do it! And the happiness that comes from making bread magic + sweet citrusy pomegranate carbs = happiness to surmount all.

Orange Pomegranate Pull Apart Bread

And I’m especially happy because I discovered two ways to make this recipe (happiness = choices). The first is a loaf. We’ll essentially roll out our dough (with a Nalgene bottle because it’s too early in the day to be using a bottle of Jameson as a rolling pin…and because I still haven’t got around to investing in a rolling pin), then cut out circles (with a mason jar because, shockingly, I don’t have cookie cutters either). Spread a bit of butter onto a circle, sprinkle a bit of orange zest + sugar on it, fold it in half like a taco, and place it in a greased bread pan (sidenote: happiness also = greasing a bread pan with soft butter all messy like a true masterchef).

Orange Pomegranate Pull Apart Bread

Then there are the muffins. For these we’ll roll the dough, butter it up, and cut out strips. Sprinkle each strip with orange zest and sugar and layer them all on top of eachother. Cut your stack of dough into 8 or so mini stacks, and place each into a greased muffin well so the layers are facing up like an accordion.

Orange Pomegranate Pull Apart Bread
Orange Pomegranate Pull Apart Bread

Whichever route you go, you’ll need to let it rest and rise for about an hour before actually baking (happiness = watching dough rise). Then you’ll just bake it/them about 20 minutes until brown.

Orange Pomegranate Pull Apart Bread
Orange Pomegranate Pull Apart Bread
Orange Pomegranate Pull Apart Bread
Orange Pomegranate Pull Apart Bread

Pomegranate time! I experimented with many many ways of integrating pomegranate into this recipe, to include putting the pomegranate seeds in the bread itself (→ soggy) and making a pomegranate syrup of sorts (→ inedible). The winner ended up being a simple combination of powdered sugar and pomegranate juice. Whisk the two together to create a smooth icing, then mix in some pomegranate seeds. The icing really just acts to hold the seeds together so that they’ll rest beautifully and tastily atop your pull apart bread.

Orange Pomegranate Pull Apart Bread

Happiness = orange pomegranate pull apart bread. What’s your happiness today?

Orange Pomegranate Pull Apart Bread

Orange Pomegranate Pull Apart Bread

Flaky orange pull apart bread with a sweet pomegranate glaze in whichever form you’d like, muffins or a loaf!
Print Pin Rate
Course: Baked Goods, Breakfasts, Desserts, Snacks
Cuisine: American
Keyword: cranberry bread, cranberry orange bread, orange bread, pull apart bread
Diet: Vegetarian
Occasion: Birthdays, Christmas, Easter, Game Day, Thanksgiving, Valentine’s Day
Time: 60 minutes or more
Prep: 3 hrs
Cook: 20 mins
Total: 3 hrs 20 mins
Servings: 10 servings
Calories: 308kcal
Author: Sarah Bond
0 from 0 votes


  • 2 ¾ cup all-purpose flour 330 g, + more as needed
  • ¼ cup sugar 50 g
  • 1 .25-oz package instant yeast 6 g
  • ½ tsp salt 4 g
  • ½ cup milk 120 mL
  • 4 Tbsp unsalted butter 60 g
  • 1 tsp vanilla extract 5 mL
  • 2 eggs whisked
  • 2-4 Tbsp butter 30 to 60 g, softened
  • ½ cup sugar 100 g
  • 4 Tbsp orange zest zest from about 1 orange
  • ¾ cup powdered sugar 75 g, powdered
  • 2 Tbsp pomegranate juice 30 mL
  • ½-1 cup pomegranate seeds 1 fruit



  • In a large bowl, mix flour, sugar, yeast, and salt.
  • Over low heat, just barely warm butter and milk in a small saucepan (120 degrees F, 48 C), then mix in vanilla.
  • While stirring, slowly pour milk mixture then whisked eggs into the flour until a loose dough is formed (if it’s a bit wet, it’s okay!)
  • Transfer dough to a clean, floured surface and knead until smooth, about 5 minutes. Add more flour, a spoonful at a time, as necessary if dough is too sticky.
  • Set dough in a greased bowl and cover with either plastic wrap or a warm, wet towel. Set somewhere warm and allow dough to rise. Dough won’t double in size, but it should get nice and puffy. Let it do it’s thing for about 1 to 2 hours.*
  • In the meantime, combine orange zest and sugar. Place butter out at room temperature to soften.
  • On a floured surface, roll dough out to about 20’’x12’’ (50 x 30 cm), then decide if you want to make muffins or a loaf (ah, decisions!)

To Make Bread Loaf

  • Grease a medium-sized bread pan.
  • With a circle cookie cutter (or a mason jar or really anything round) cut out about 3 inch (7.5 cm) wide circles from the dough.
  • Grab one of the circles. If it feels a bit thick, feel free to wang jangle it to be a bit thinner and wider. Then, using your fingers or a spoon, rub a touch of softened butter onto one side and scoop a bit of the orange sugar mix onto it. Fold in half and set curvey side up in the bread pan (like a taco, right side up).
  • Repeat this process until you’ve cut out as many circles as you can, then smoosh the remaining dough into a ball, knead a few times, roll out, and start again until you’ve used all you can. You can set the dough tacos in a straight line down the pan or in two intertwining columns (see picture above).
  • Cover with plastic wrap and allow dough tacos to rise and get to know each other for 30 minutes to 1 hour.
  • Bake at 350 degrees F (175 C) for about 20 minutes, until top is browned. Let cool 15 minutes before topping with pomegranate.

To Make Muffins

  • Grease the wells of a muffin tin.
  • Rub softened butter over your dough rectangle (2 to 4 Tbsp, as much as you’re comfortable with), then cut rectangle into about 3 inch (7.5 cm) wide strips.
  • Sprinkle a strip with the orange sugar mix then top it with a naked strip. Sprinkle that strip with orange sugar, layer with a naked, sprinkle, layer, you get it. You’ll end up with a long stack of alternating dough and orange sugar mix.
  • Eyeballing how wide your muffin tin wells are, cut your long layered stack into mini stacks about as wide as the wells.
  • Gently pick up your mini stacks and set them vertically into the muffin wells so the layers are facing up like an accordion (see picture above).
  • Bake at 350 degrees F (175 C) for about 20 minutes, until tops are browned. Let cool 15 minutes before topping with pomegranate.


  • Whichever route you go, you’ll need to garnish it with this tasty pomegranate finish. Combine powdered sugar and pomegranate juice, whisking until smooth.
  • Gently mix pomegranate seeds into icing (as many or few as desired).
  • Pour or scoop pomegranate icing over your warm bread or muffins. Pom appetit!


*To postpone baking, you can refrigerate the dough. Let it rise for about an hour, then punch down the dough, cover it with plastic wrap, and place it in the refrigerator for up to three days. When you’re ready to use the dough, set it out at room temperature about an hour before you’ll be using to let it warm back up. If you’re impatient (me), you can also run your oven as LOW as it will go for a few minutes. Turn it off and set dough in there to warm up quicker.


Serving: 1serving | Calories: 308kcal | Carbohydrates: 53g | Protein: 5.5g | Fat: 8.4g | Sodium: 185mg
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Recipe Rating

  1. Jenn says:

    Oh my goodness, I never knew how pull apart bread was made until this very minute! It doesn’t seem as hard as I thought it was…although definitely a bit time consuming. This bread looks totally worth it though. Love the flavor combo and it’s gorgeous!

  2. Mila says:

    Happiness is this 🙂 it looks so beautiful and colorful!!!! I love this! Pomegranate and orange is such a fantastic combo!

  3. Sarah says:

    I love the idea of pull apart bread. I love pomegranate…apparently I need to make this ASAP! XO

  4. Linda says:

    Thank you for your recipe … I’ve always wondered how pull apart bread was made. I’m definitely going to be making this during the holiday season. The pomegranates and oranges look (and I best they smell) so festive.

    1. Sarah says:

      You’re very welcome! The red seeds are so festive, I’ll definitely be making it again around Christmas time. Thanks for stopping by! 🙂

  5. Gloria @ Homemade & Yummy says:

    Wow…this looks incredible. What a great way to use pomegranates. I think pull apart bread is so cool….I am pinning…printing….and MAKING!! Thanks.

    1. Sarah says:

      Haha thanks so much, Gloria! Pull apart bread may just be my new obsession. It’s so much fun! Enjoy!! 🙂

  6. Adriana @changingplate says:

    What a wonderful idea for a bread! It looks delicious and I love poms! Thank you for sharing! X

  7. Michele says:

    This looks amazing…. I can’t decide which way looks better in the pictures so I may have to actually make it both ways!

  8. Helen @ says:

    Oh goodness that looks fantastic! I can’t decide whether I like the whole loaf or the muffins better. I guess I have to try both and then decide… 😀

    1. Sarah says:

      Thanks, Helen! Definitely, when in doubt, both 🙂

  9. Marsha | Marsha's Baking Addiction says:

    This bread look so scrumptious and perfect! I love the muffin versions, too! Pinned!

  10. Kathryn @ FoodieGirlChicago says:

    I love pull apart breads, and the addition of the pom seeds makes this one really unique!

  11. Healing Tomato says:

    What a fun way to use pomegranate. I have to try this recipe!

  12. Ice Pandora says:

    Wow!! This looks so so good! I love the folding the filling idea c:
    Thank you for the share! Xx

  13. Liz says:

    Wow this looks incredible!! I’ve actually never made a pull apart bread before so it was so cool seeing exactly how they’re made 🙂 Thanks for sharing!