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Pumpkin Monkey Bread Recipe

Pumpkin Monkey Bread Recipe
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★★★★★

5.3 from 26 reviews

This Pumpkin Monkey Bread recipe features soft, spiced dough balls coated in a buttery, cinnamon-sugar mixture, layered in a Bundt pan and baked to golden perfection. Infused with pumpkin puree and warm fall spices, this pull-apart bread is perfect for cozy breakfasts or festive gatherings.

Ingredients

Scale

Dough Ingredients

  • 1 tablespoon active dry yeast (not rapid rise)
  • 1 cup Organic Valley® Whole Milk, heated to 110 F
  • 3 cup granulated sugar, plus 1 tablespoon for yeast, divided
  • 1/2 cup + 6 tablespoons Organic Valley® Unsalted Butter, softened
  • 1 cup canned pumpkin puree
  • 4 1/2 to 5 cups all-purpose flour
  • 2 teaspoons salt
  • 2 teaspoons cinnamon, divided
  • 3/4 teaspoon ground nutmeg, divided
  • 5/8 teaspoon ground ginger (1/2 + 1/8 teaspoon), divided
  • 3/8 teaspoon ground cloves (1/4 + 1/8 teaspoon), divided

Spiced Sugar Coating

  • 1 1/2 cups granulated sugar
  • 1/2 cup brown sugar
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves

Instructions

  1. Activate Yeast: Dissolve yeast in 110°F heated milk in the large bowl of an electric mixer fitted with a dough hook; let stand for 10 minutes until foamy and activated.
  2. Make Dough: Add 1/2 cup granulated sugar, pumpkin puree, 4 1/2 cups flour, salt, 1 teaspoon cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves into the yeast mixture. Beat on medium speed until a soft dough forms, about 2 minutes. Add more flour if needed for a smooth, moist but not sticky dough, beating for another 3-4 minutes. Then add the softened butter and mix until just combined.
  3. First Rise: Place dough in a buttered medium bowl, turning to coat. Cover and let rise in a warm, draft-free spot until it doubles in size, roughly 45 minutes to 1 hour.
  4. Prepare Spiced Sugar: In a shallow bowl, mix together 1 1/2 cups granulated sugar, 1/2 cup brown sugar, 1/2 teaspoon cinnamon, 1/8 teaspoon ground ginger, 1/4 teaspoon nutmeg, and 1/8 teaspoon ground cloves. Set aside.
  5. Shape Rolls: Once dough has doubled, punch down and transfer to a floured surface. Divide dough evenly into golf ball-sized pieces (about 1 1/2 ounces each). Roll each piece into a smooth ball.
  6. Coat Dough Balls: Butter a 10-inch Bundt pan. Dip each dough ball lightly into one stick of melted butter, then heavily coat with the spiced sugar mixture.
  7. Assemble: Place coated dough balls evenly in the Bundt pan, stacking atop one another. Pour any remaining melted butter over the top and sprinkle with remaining spiced sugar.
  8. Second Rise: Cover the pan and let the dough rise again in a warm, draft-free place until doubled in size, about 1 to 1 hour 20 minutes.
  9. Bake: Preheat oven to 350°F. Bake the bread for approximately 35 minutes until puffed and lightly golden brown. Let cool for 5 minutes in the pan.
  10. Serve: Invert the monkey bread onto a serving plate. Serve warm or at room temperature for best flavor and texture.

Notes

  • Using brown sugar instead of granulated sugar in the dough will create a richer, more caramelized flavor and deeper color.
  • Make sure the milk is heated to about 110°F so it activates the yeast without killing it.
  • While 4 1/2 cups of flour is the base amount, you may need up to 5 cups to achieve the right dough consistency depending on humidity and flour brand.
  • Butter a Bundt pan generously to prevent sticking and to ensure easy release of the monkey bread.
  • Let the monkey bread cool slightly before inverting to allow it to hold its shape.
  • This recipe can be served as a dessert or a sweet breakfast treat; warming it before serving enhances the flavors.

Nutrition

Keywords: Pumpkin Monkey Bread, pumpkin bread, pull apart bread, fall recipe, cinnamon sugar bread, monkey bread

Find it online: https://todayquickmeals.com/pumpkin-monkey-bread-recipe/