Pumpkin Monkey Bread

What screams fall more than apples? Why, pumpkin! In addition to making some yummy apple cider donuts today while at my mom's house, I also tried this recipe for pumpkin monkey bread. I love regular monkey bread, but I hardly ever make it because it's so not good for you. But, I couldn't resist the temptation to make this new twist on the original while I was on my fall baking spree. It turned out great! It has a very mild pumpkin and spice flavor, and still has the cinnamon sugar gooey goodness that I love in regular monkey bread. If you have some extra pumpkin and some extra time, give this one try.


For the dough:

3 1/4 cups flour, plus extra for kneading
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp ground cloves
2 Tbsp unsalted butter, melted
1/2 cup warm milk (105-110 degrees)
1/4 cup warm water (105-110 degrees)
2/3 cup pumpkin puree
1/4 cup sugar
2 1/4 tsp active dry yeast

For the coating:

1 cup sugar
2 tsp cinnamon
3/4 stick butter, melted

For the glaze:

2/3 cup powdered sugar
2 Tbsp pure maple syrup
2 Tbsp apple cider (you could also use milk)

In a large bowl, whisk together the flour, salt, and spices.
In another large bowl, whisk together the milk, water, pumpkin, melted butter, sugar, and yeast.

Make a well in the center of the flour mixture and add in the wet ingredients. Using a wooden spoon, gently stir until the dough comes together. Turn out on to a lightly floured surface and knead until smooth and elastic, about 10 minutes. (I combined the ingredients in my Kitchen Aid Mixer using the dough hook, and just kneaded it slightly). Spray a clean bowl with cooking spray and place the dough inside.

Cover and let rise until doubled in size, about an hour.

In the meantime, mix together the cinnamon and sugar, and melt the butter for the coating. Spray a bundt pan with cooking spray. Once the dough has risen, shape the ball into a large rectangle. Using a sharp knife, cut the dough into roughly equal-sized pieces and roll each piece into a ball (about 40 pieces).

Dip each ball of dough into the melted butter and then the cinnamon-sugar mixture, layering them in the bundt pan as you go.

Once you’ve used all the dough, cover the bundt pan and let the dough rise again for another hour.

Preheat the oven to 350 degrees. Bake the bread until golden brown, 30-35 minutes. Let cool for 5-10 minutes before turning out on to a platter. To make the glaze, stir together the powdered sugar, maple syrup, and cider. Pour over the bread while it’s still warm.

Recipe adapted from Sugarcrafter