Pumpkin Spiced Monkey Bread
Description: 🎃 Monkey bread, a delightful pull-apart bread baked to perfection in a tube pan, receives a festive makeover in this recipe. Imagine the warm aroma of spices and pumpkin wafting through your kitchen as this golden delight emerges from the oven, ready to be devoured during Halloween or any autumnal gathering.
- Cook Time: 55 minutes
- Prep Time: 30 minutes
- Total Time: 1 hour and 25 minutes
- Recipe Category: Yeast Breads
- Keywords: Breads, Vegetable, Canadian, Weeknight, Oven, < 4 Hours
Nutritional Information (Per Serving):
- Calories: 482.6
- Fat Content: 19.2g
- Saturated Fat Content: 10.2g
- Cholesterol Content: 41.7mg
- Sodium Content: 225.7mg
- Carbohydrate Content: 70.1g
- Fiber Content: 2.2g
- Sugar Content: 28.1g
- Protein Content: 8.8g
Ingredients:
| Quantity | Ingredient |
|---|---|
| 5 cups | All-purpose flour |
| 1/2 cup | Active dry yeast |
| 2 | Fast rise yeast |
| 1 1/2 cups | Sugar |
| 1 cup | Unsalted butter |
| 1 tsp | Salt |
| 1 cup | Water |
| 2 cups | Pumpkin puree |
| 3 1/2 tsp | Pumpkin pie spice |
| 1/2 cup | Walnuts |
| 1/2 cup | Pecans |
Instructions:
-
In a large mixing bowl, combine 3 cups of all-purpose flour, dry milk, active dry yeast, 1/2 cup of sugar, 1/4 cup of melted butter, and salt. Mix well until fully combined.
-
Create a well in the center of the dry ingredients and pour in the water. Add the pumpkin puree and 2 teaspoons of pumpkin pie spice.
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Beat the mixture at low speed using an electric mixer for approximately 3 minutes, ensuring to scrape down the bowl often.
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Gradually incorporate enough of the remaining flour to form a stiff dough.
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Turn the dough onto a lightly floured surface and knead until smooth, adding additional flour as needed to prevent sticking.
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After kneading, wash the mixing bowl, grease it lightly, and return the dough to the bowl, turning it over to ensure the top is greased as well.
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Cover the bowl and allow the dough to rise in a warm place until doubled in size, approximately 40 to 50 minutes (the rising time may be shorter with rapid-rise yeast).
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Lightly grease a 10-inch tube pan.
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In a small shallow bowl, combine the remaining sugar with the remaining pumpkin pie spice.
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Once the dough has risen, punch it down and divide it into thirds. Turn each portion out onto a lightly oiled surface and shape them into smooth 18-inch ropes. Then, cut each rope into 18 equal pieces.
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Shape each piece into a smooth ball. Dip each ball in the remaining melted butter, then roll it in the sugar-spice mixture until fully coated.
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Arrange 18 balls in the bottom of the prepared tube pan and sprinkle them with one-third of the chopped walnuts and pecans.
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Layer another 18 balls on top, staggering them over the first layer, and sprinkle with another one-third of the nuts. Repeat this process with the remaining balls and nuts.
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Lightly cover the pan and let the assembled bread rise in a warm place for about 45 minutes, or until doubled in size.
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Preheat your oven to 350°F (175°C).
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Once the bread has risen, bake it in the preheated oven for 55 to 65 minutes, or until a wooden skewer inserted into the center comes out clean.
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Allow the bread to cool in the pan on a wire rack for 20 minutes, then invert it onto a serving plate.
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Serve the warm, fragrant bread by pulling it apart with two forks.
Yield: This recipe yields 1 beautifully spiced pumpkin monkey bread, serving approximately 12 to 16 guests. Enjoy every delightful, gooey bite!
