Oh, yes. I went there.
You all might remember last fall when I made this sweet monkey bread, which is a traditional pull-apart bread cooked in a delicious cinnamon sugar glaze.
I used that same great recipe and added a little fall pizzaz to it!
Not only does the bread get extra moisture from the pumpkin, but it gets that wonderful subtle flavor that takes it to the next level. The sweet and sticky pumpkin glaze doesn’t hurt either.
I’m falling in love with pumpkin. For good reason.
Pumpkin Spice Monkey Bread
Prep Time: 45 minutes + 2 hrs. rising tim
Cook Time: 20 minutes
Keywords: bread dessert breakfast snack pumpkin fall
Ingredients (serves 6)
- 2 c. all purpose flour
- 1 c. whole wheat pastry flour
- 1 1/2 t. instant yeast
- 1/2 t. salt
- 1 T. sugar
- 1 egg
- 1/4 c. applesauce
- 3/4 c. pumpkin puree (I use homemade but you can use canned if you like)
- 1/3 c. milk
- 1/3 c. sugar
- 1 t. cinnamon
- 1/2 t. nutmeg
- 1 t. pumpkin pie spice
- 1/4 c. melted coconut oil
For pumpkin glaze
- 1/2 c. powdered sugar
- 1 T. milk
- 1/3 c. pumpkin puree
Combine the flours, salt, yeast, and sugar in a mixer fitted with a dough hook and mix on low to combine.
In a separate bowl whisk together the milk, egg, pumpkin and applesauce and then mix it into the dry ingredients on low until the ingredients are combined. Raise mixer speed to medium to knead dough until it is soft and elastic (about 5 minutes). Add a little more flour if the dough is too sticky. If the dough is too dry, you can add a little more pumpkin puree.
Add a little oil (I use spray canola oil) to the bowl and coat the dough with it.
Cover with a dish towel and let the dough rise in a warm place (like the oven with the light on) until the dough has doubled in bulk.
Gently punch the dough down onto a clean surface and cut it into large chunks. Don’t worry about the size or if they’re all equal.
Have your melted coconut oil ready in a small bowl, and combine the cinnamon, nutmeg, pumpkin pie spice, and sugar together in a separate bowl.
With each chunk of dough, dip it first in the melted coconut oil and then roll it around in the cinnamon sugar until it’s lightly coated.
Place the dough pieces into a greased bundt pan (or whatever baking dish you like). No need to make it neat or uniform.
When the pieces are in your pan, cover the pan with a dish towel and let it rise again in a warm place for another 30-45 minutes.
Preheat your oven to 375 degrees.
Bake the bread for 20-25 minutes, or until golden brown and cooked through.
Let the bread cool in the pan for 5 minutes, then turn it over onto a plate.
Whisk together the ingredients for the glaze until it makes a thick, smooth liquid with no lumps. If the mixture is too thin you can add more powdered sugar.
Drizzle the glaze evenly over the warm bread.
Pull apart and enjoy!
I have to admit that I’m still not a huge fan of pumpkin on it’s own (which is probably why I don’t like pumpkin pie…I know, I’m sorry…sue me), but its versatility really shouldn’t be underestimated! Bread, muffins, oatmeal, cookies, soup, cake, you name it…pumpkin makes it amazing. And now I know that monkey bread is no exception!
Making fresh pumpkin purée is really easy and I like knowing where my pumpkin came from. I think we’re going pumpkin picking this weekend so that I can make some more purée. Lord knows I’m not done with my fall baking. I’m an addict.
And my husband is fully enabling my addiction.
But I don’t blame him one bit.
Thanks for reading!