Pumpkin Monkey Bread
User Reviews
4.9
33 reviews
Excellent
Pumpkin Monkey Bread
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This Pumpkin Monkey Bread is dough dipped in butter and cinnamon sugar, baked, then topped with a vanilla glaze. Fall dessert perfection!
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Ingredients
for the dough
- 1/4 cup warm water
- 1/4 cup warm milk
- 1 1/2 teaspoons active dry yeast
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 egg beaten
- 2 tablespoons melted butter cooled
- 2/3 cup pumpkin puree
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 2 2/3-3 1/3 cups bread flour
for the coating
- 1/3 cup melted butter
- 3/4 cup granulated sugar
- 1 1/2 teaspoons ground cinnamon
for the glaze-
- 1 cup powdered sugar
- 2 tablespoons melted butter
- 1 teaspoon vanilla
- 2-3 tablespoons milk
Instructions
- In large stand mixer fitted with the dough hook attachment, stir milk, water, yeast and sugar together. Let it sit for 5-10 minutes to proof yeast. If mixture is foamy, then you can continue. {If nothing happens, then odds are your yeast is no good, or you killed it with hot water and milk! Try to get your water and milk to be warm to the touch, like baby bath water.}
- Stir in salt, egg, butter, pumpkin puree, cinnamon, nutmeg, and half the flour and mix. With mixer on, pour in remaining flour bit by bit until dough pulls away from the sides and is sticky but when touched doesn't really stick to your hands. {For me, that was 2 tablespoons shy of 3 cups of flour.} Once you reach this stage, turn mixer on for 4-5 minutes to knead. Lightly grease dough and bowl and cover to rise for 1 hour. Stick it somewhere warm and draft-free.
- Lightly grease a bundt with non stick cooking spray or line a 9" cake pan with parchment paper and set aside. Create a coating station by placing sugar and cinnamon together in a small bowl and melting the butter in another bowl. Punch down dough and remove from bowl. Cut dough into small pieces about 1 tablespoon in size. Roll in butter, coat in cinnamon sugar and place into prepared pan. Repeat until no dough remains. If there is extra butter or sugar, pour over the top of the dough pieces in the pan. Cover pan gently with plastic wrap and let rise another hour in a warm spot in your kitchen.
- Preheat oven to 350 degrees. Place pan of bread onto a baking sheet to catch drips and bake for 25 - 35* minutes or until the top begins to brown slightly and the center is thoroughly baked. Remove from oven and cool 10 minutes.
- While monkey bread is cooling, prepare glaze by mixing all ingredients together until smooth and thick.
- Remove warm pull aparts onto serving dish and drizzle with glaze. Serve warm.
Notes
- *If you are using a bundt pan, your monkey bread will be done around 25 minutes. If you are using a cake pan, think more like 35 minutes.
- *If you are using a bundt pan, your monkey bread will be done around 25 minutes. If you are using a cake pan, think more like 35 minutes.
Nutrition Information
Show Details
Calories
632kcal
(32%)
Carbohydrates
103g
(34%)
Protein
10g
(20%)
Fat
20g
(31%)
Saturated Fat
12g
(60%)
Cholesterol
75mg
(25%)
Sodium
372mg
(16%)
Potassium
177mg
(5%)
Fiber
3g
(12%)
Sugar
54g
(108%)
Vitamin A
4840IU
(97%)
Vitamin C
1.2mg
(1%)
Calcium
46mg
(5%)
Iron
1.2mg
(7%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 632 kcal
% Daily Value*
| Calories | 632kcal | 32% |
| Carbohydrates | 103g | 34% |
| Protein | 10g | 20% |
| Fat | 20g | 31% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 75mg | 25% |
| Sodium | 372mg | 16% |
| Potassium | 177mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 54g | 108% |
| Vitamin A | 4840IU | 97% |
| Vitamin C | 1.2mg | 1% |
| Calcium | 46mg | 5% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
33 reviews
Excellent
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