Pumpkin Monkey Bread
This dreamy Pumpkin Monkey Bread is the easiest fall recipe you’ll bake this season: pull-apart dough coated in cinnamon sugar and spiked with pumpkin spice for a sweet treat that’s perfect for Thanksgiving brunch or a cozy homemade dessert.
Ingredients
- 2 ¼ teaspoons active dry yeast
- ¾ cup warm whole milk
- ½ cup canned pure pumpkin puree
- ¼ cup granulated sugar
- 1 large egg
- 3 cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 4 tablespoons unsalted butter
- ¼ cup chopped pecans or chocolate chips
Instructions
- In a medium bowl, whisk warm milk with 1 teaspoon sugar until dissolved; sprinkle yeast on top and let it rest for 5–8 minutes until foamy.
- Stir the pumpkin puree and egg into the foamy yeast mixture until smooth.
- In a large bowl, whisk together flour, remaining sugar, salt and 1 teaspoon cinnamon. Make a well in the center.
- Pour the wet mix into the flour well. Use a wooden spoon to stir until a shaggy dough forms, then switch to lightly flour-dusted hands to knead in the bowl until it comes together.
- Transfer dough to a lightly floured surface and knead 5–7 minutes until smooth and elastic.
- Shape dough into a ball, place it in a greased bowl, cover and let it rise in a warm spot for about 1 hour.
- Combine ½ cup sugar with 2 tablespoons cinnamon in a shallow dish. Melt butter in another small bowl.
- Punch down dough, pinch off walnut-sized pieces. Drop each piece into melted butter, then roll in cinnamon sugar. Layer coated pieces in a greased Bundt pan.
- Cover the pan loosely and let the dough rest 20–30 minutes.
- Preheat oven to 350°F. Bake monkey bread 30–35 minutes until golden. Invert onto a serving plate.
Notes
• Measure flour by spooning into your cup and leveling off with a knife—no compacting! • Use high-quality cinnamon (Ceylon if you can) for a cleaner, sweet aroma. • If your kitchen’s cold, warm the oven to 200°F for 2 minutes, then turn it off and proof dough inside. • Press the donut holes gently into the pan—you want air pockets, not a brick! • If syrup pools too much at the bottom, decrease butter by 1 tablespoon next time. • For extra shine, brush the top with melted butter right when it comes out of the oven.
Love this recipe?Follow us at @thenandnowspace for more