Place cinnamon bread in a food processor and process for 2 to 3 seconds, or until bread resembles large bread crumbs (you may alternately tear bread into small pieces). Place bread crumbs on a nonstick baking sheet and add almonds, brown sugar, and cinnamon, stirring to coat. Spray mixture lightly with vegetable oil spray. Bake in a preheated 350°F oven for 6 to 8 minutes, or until bread and nuts are toasted. Place pan on a cooling rack and let mixture cool completely (about 30 minutes). Stir in dried fruit pieces and store in an airtight container for up to one week. Enjoy as a snack or sprinkle over yogurt. Recipe provided by Mrs. Baird's Bakeries.