PUMPKIN MONKEY BREAD
Soft, sweet and sticky monkey bread with a fall twist - pumpkin!
skill level: BEGINNER | quantity: 10” Bundt Pull-apart bread
LISTS
GROCERY LIST:
1 stick & 2 tablespoons | Unsalted Butter (plus more for buttering cake pan - about 1-2 tablespoons)
1 large | Egg
½ cup | Whole Milk
3 tablespoons | Heavy Whipping Cream
1 teaspoon | Canola or Vegetable Oil
¾ cup | Granulated Sugar
1 cup | Confectioners’ Sugar
2 teaspoons | Instant Dry Yeast
3 cups | All-purpose Flour (plus more for dusting cake pan - about 1-2 tablespoons)
½ teaspoon | Kosher Salt
2 ¼ teaspoons | Ground Cinnamon
¼ teaspoon | Ground Nutmeg
1 teaspoon | Vanilla Extract
⅔ cup | Pumpkin Purée
Brand recommendation - Libby’s 100% Pure Pumpkin Purée
KITCHENWARE:
10-inch Bundt Cake Pan
Stand Mixer w/ Dough Hook
Large Glass Mixing Bowl
Heat-resistant Bowl or Liquid Measuring Cup
Measuring Spoons & Cups & Whisk
prep
Helpful tips!
If milk yeast does not get foamy, the milk was likely too hot so start over.
Pumpkin can be substituted for mashed bananas or even sweet potatoes.
BAKE
MONKEY BREAD:
½ cup | Whole Milk
2 teaspoons | Instant Dry Yeast
¼ cup | Granulated Sugar
3 cups | All-purpose Flour
½ teaspoon | Kosher Salt
¼ teaspoon | Ground Cinnamon
¼ teaspoon | Ground Nutmeg
2 tablespoons | Unsalted Butter (melted)
⅔ cup | Pumpkin Purée
1 large | Egg
1 teaspoon | Canola or Vegetable Oil
COATING:
1 stick | Unsalted Butter (melted)
½ cup | Granulated Sugar
2 teaspoons | Ground Cinnamon
GLAZE:
1 cup | Confectioners’ Sugar
3 tablespoons | Heavy Whipping Cream
1 teaspoon | Vanilla Extract
Warm milk in small saucepan over medium-low heat until warm, not hot, about 1 ½-2 minutes. Pour warm milk in a heat resistant bowl or liquid measuring cup. Sprinkle yeast and sugar over warm milk, mix with fork to dissolve and let stand until foamy, about 8 minutes.
Using a stand mixer with a dough hook attachment, mix ½ of flour, salt, cinnamon, nutmeg, butter, pumpkin, egg and milk yeast on low until smooth. Add remaining ½ of flour and continue mixing on low until combined. Once fully combined, let mixer knead dough on low for about 5 minutes.
Pour oil into large glass bowl, swirl around to coat the sides and transfer dough to bowl. It should be lightly coated so if it feels too oily use a towel to remove excess. Cover bowl with lid or plastic wrap and place in a warm area, I prefer above the oven, until doubled in size, about 1 hour.
Lightly grease bundt pan with about 1-2 tablespoons of room temperature butter. Use your hands to smear butter all over the bottom, corners and sides of the inside of the pan. Sprinkle about 1-2 tablespoons of flour over buttered pan and rotate and tap the pan to move flour around to completely coat the bottom, corners and sides. Tap out excess flour. This will allow for an easy and clean removal. Set aside.
Gather bundt pan, dough and ingredients for coating. Mix together sugar and cinnamon. Punch down dough to deflate. Pull-apart about tablespoon portions of dough, roll into balls, dip in melted butter, toss in cinnamon sugar and evenly arrange inside of bundt pan. Sprinkle any remaining cinnamon sugar over on top of monkey bread. Cover bundt pan with plastic wrap and place in a warm area, I prefer above the oven, until doubled in size, about 1 hour.
Preheat oven to 350° F. Bake monkey bread for 25 minutes. Rotate pan to ensure an even bake and bake for an additional 20 minutes, until monkey bread is cooked through and there is a dark brown crust. Transfer to wire rack to cool for about 15 minutes.
Meanwhile, make glaze. Whisk confectioners’s sugar, heavy whipping cream and vanilla until combined and there are no visible lumps.
Carefully remove monkey bread from bundt pan by running a butter knife along the edges and turning out onto a wire rack. Using a spoon or knife drizzle thick glaze over monkey bread.
Store leftovers in airtight container at room temperature.