Pumpkin Apple Monkey Bread
User Reviews
5
8 reviews
Excellent
Pumpkin Apple Monkey Bread
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Pumpkin Apple Monkey Bread is the ultimate fall breakfast! This sticky sweet, crave-worthy recipe is made with real pumpkin, fresh apples and just the right amount of pumpkin pie spice! It's easy to bake in the oven or toss in your Crock Pot for a breakfast that everyone will love!
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Ingredients
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 teaspoons pumpkin pie spice
- 32.6 ounces buttermilk biscuits 2 - 16.3 oz cans, refrigerated
- 2 cups apple peeled & diced
- ¾ cup butter melted, unsalted
- ½ cup pumpkin puree
- 2 tablespoons maple syrup
Instructions
- Preheat the oven to 350°F.
- In a large bowl combine the granulated sugar, brown sugar and pumpkin pie spice.
- Slice each biscuit into quarters, then add the biscuits and diced apples to the sugar mixture, and toss to combine.
- In a small bowl, whisk the melted butter, pumpkin puree and maple syrup together.
- Spray a bundt pan with cooking spray.
- Pour half of the pumpkin butter mixture in the bottom of the bundt pan.
- Add the sugar-coated biscuits and apples to the bundt pan.
- Pour the other half of the pumpkin butter mixture over the biscuits.
- Place the bundt pan of monkey bread on a baking sheet (to catch any drips) then into the oven for 40-50 minutes.
- You’ll know when monkey bread is done when the pieces of dough start to turn golden brown and get a caramelized crust on the outside.
- Remove the monkey bread from the oven and let it cool for at least 10 minutes.
- Place a large plate over the bundt pan and flip the monkey bread out onto the plate. Serve immediately.
Notes
To make the monkey bread in a Crock Pot:
Follow steps 2-4 above. Transfer the sugar-coated biscuits and apples to a Crock Pot, set to low. Pour the pumpkin butter mixture over the biscuits in the Crock Pot. Cook on low for at least 4 hours, or up to 7 hours. Turn the Crock Pot to warm after 7 hours, until you’re ready to serve the monkey bread.
- Follow steps 2-4 above.
- Transfer the sugar-coated biscuits and apples to a Crock Pot, set to low.
- Pour the pumpkin butter mixture over the biscuits in the Crock Pot.
- Cook on low for at least 4 hours, or up to 7 hours.
- Turn the Crock Pot to warm after 7 hours, until you’re ready to serve the monkey bread.
- I recommend using honey crisp, jonagold or pink lady apples for this recipe.
- Leftover monkey bread should be stored in an airtight container in the refrigerator. It will stay good in the fridge for up to 7 days.
- To reheat, place the monkey bread on a microwave-safe plate and microwave for 1 minute to warm it up. You can also place slices of monkey bread on a foil-lined baking sheet in the oven at 350°F for 10 minutes to reheat the bread.
- If you don't have a bundt pan, use a 9 inch by 13 inch casserole dish or 2 loaf pans to make this recipe.
Nutrition Information
Show Details
Serving
6serving
Calories
711kcal
(36%)
Carbohydrates
91g
(30%)
Protein
8g
(16%)
Fat
37g
(57%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
8g
(47%)
Monounsaturated Fat
12g
(60%)
Trans Fat
1g
(50%)
Cholesterol
47mg
(16%)
Sodium
1096mg
(46%)
Potassium
362mg
(8%)
Fiber
3g
(12%)
Sugar
37g
(74%)
Vitamin A
2935mg
(59%)
Vitamin C
2mg
(2%)
Calcium
88mg
(9%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 711 kcal
% Daily Value*
| Serving | 6serving | |
| Calories | 711kcal | 36% |
| Carbohydrates | 91g | 30% |
| Protein | 8g | 16% |
| Fat | 37g | 57% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 47mg | 16% |
| Sodium | 1096mg | 46% |
| Potassium | 362mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 37g | 74% |
| Vitamin A | 2935mg | 59% |
| Vitamin C | 2mg | 2% |
| Calcium | 88mg | 9% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
8 reviews
Excellent
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