I believe the perfect fall baking trifecta is cinnamon, nutmeg, and cloves. If a recipes has these three spices, then its bound to be hit. This recipes for Pumpkin Monkey Bread uses all those spices plus it has an ooey, gooey glaze. It does require time and patience, so if you don’t necessarily have either, wait until you do because you’ll want it to turn out right. I found this recipe at Sugar Crafter and can’t wait to browse her blog again.
Pumpkin Monkey Bread
Ingredients for the dough:
- 3 1/4 cups of flour + extra for kneading
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/8 tsp cloves
- 2 tbsp unsalted butter, melted
- 1/2 cup warm milk
- 1/4 cup warm water
- 2/3 cup pumpkin puree (not pumpkin pie filling)
- 1/4 cup white sugar
- 2 1/4 tsp active dry yeast
Ingredients for the coating:
- 1 cup sugar
- 2 tsp cinnamon
- 1/4 tsp nutmeg (different from the original recipe but I like a little bit more nutmeg flavor)
- 3/4 stick butter, melted
Ingredients for the glaze:
- 2/3 cup powdered sugar
- 2-3 tbsp maple syrup
- milk to thin (if desired)
Directions:
- Whisk the flour, salt, cinnamon, nutmeg and cloves together in a large bowl, set aside.
- In another bowl, whisk the milk, water, pumpkin, melted butter, sugar and yeast.
- Spray another mixing bowl with nonstick spray and set aside.
- Make a hole in the center of the dry mixture and pour in the wet ingredients. Using a wooden spoon, stir until the dough comes together. Put it on a lightly floured surface and knead until smooth and elastic, about 5-8 minutes. If the dough is too sticky, add more flour as you knead, using just a little at a time. Place the dough in the bowl you prepared in step 3. Cover and let the dough rise until its doubled in size, about an hour.
- Once you dough has risen, mix together the ingredients for the coating, EXCLUDING the melted better. Spray a bundt pan with nonstick spray and set aside.
- Take your dough and shape into a rectangle about 1/2 -3/4″ thick and cut the dough into equal sized pieces. Take each piece and roll into a ball. You want the pieces to be equal in size for even baking but don’t get too hung up if they aren’t. I had some very different sized pieces and they turned out fine.
- Dip each dough ball into the melted butter and then into your cinnamon/nutmeg/sugar mixture, placing them in the bundt pan as you go.
- Once completed, cover the pan and let the dough rise for another hour (this is where the patience comes in :)).
- Place in a preheated 350° oven about 30-35 minutes or until its golden brown. Let it cool 5-10 minutes before turning it onto a platter.
- Mix the powdered sugar and syrup together and pour over the bread while its still warm.
As you’ll see in my picture, I wasn’t able to turn my monkey bread out onto a platter because I waited too long after I pulled it out of the oven (OK, the truth is I FORGOT about it and started doing something else, the whole patience thing I mention before) and all that buttery goodness started to harden up, sticking to the side of the pan. But trust me this tastes just as good eating it out of the bundt pan as it does from a platter.
About Sarah
Sarah is a healthcare administrator, mother of one spunky 6-year old daughter and a travel blogger living in Wichita, Kansas. Join her as she tackles life in the midwest one to-do list at a time.
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says:
YUM! I love monkey bread. We have it for holidays. I never thought to make it pumpkin style. I will have to try it. Thanks for sharing
Twitter:
says:
Seriously….these pumpkin recipes are sounding great! I love this one. We make monkey bread as a Christmas tradition, but I now see it becoming a Halloween or Thanksgiving one with the addition of the pumpkin.
Twitter:
says:
Wow this looks so yummy! I am going to have to try it!
I’ve never had monkey bread before, but I really need to try this!
Twitter:
says:
WOW! Looks delicious. All this talk of pumpkin makes me want some pumpkin pie.