Prep 30 mins
Cook 55 mins
Monkey bread is a pull apart bread baked in a tube pan. this spicy, nutty Halloween version is golden with pumpkin.
- 5 cups all-purpose flour, divided
- 1⁄2 cup nonfat dry milk powder
- 2 packages active dry yeast or 2 packages fast rise yeast (5 1/2 teaspoons)
- 1 1⁄2 cups sugar, divided
- 1 cup unsalted butter, melted,divided
- 1 teaspoon salt
- 1 cup very warm water (130 degrees F)
- 2 cups pumpkin puree (one 16-ounce can)
- 3 1⁄2 teaspoons pumpkin pie spice, divided
- 1⁄2 cup finely chopped walnuts or 1⁄2 cup pecans
- In a large mixing bowl, combine 3 cups of the flour, the dry milk, yeast, 1/2 cup of the sugar, 1/4 cup butter, and salt; mix well.
- Make a well in the center of the dry ingredients and pour in the water.
- Add the pumpkin and 2 teaspoons of the pumpkin pie spice.
- Beat at low speed with an electric mixer for 3 minutes, scraping down the bowl often.
- Gradually beat in enough remaining flour to make a stiff dough.
- Turn the dough onto a lightly floured surface and knead until smooth, adding flour as necessary.
- Wash the bowl, grease it, and place the dough into the bowl; turn the dough over to grease the top.
- Cover and let rise in a warm place until doubled, about 40 to 50 minutes (rising time will be less with rapid-rise yeast).
- Lightly grease a 10-inch tube pan.
- In a small, shallow bowl, combine the remaining sugar with the remaining pumpkin pie spice.
- Punch down the dough and divide into thirds.
- Turn out onto a lightly oiled surface and shape each third into a smooth 18-inch rope; then cut each rope into 18 equal pieces.
- Shape each piece into a smooth ball.
- Dip each ball in the remaining melted butter and roll in the sugar mixture.
- Arrange 18 balls in the bottom of the pan and sprinkle with one third of the nuts.
- Top with another layer of 18 balls, staggering the balls, and sprinkle with one third of the nuts.
- Repeat with the remaining balls and nuts.
- Cover the pan lightly and let rise in a warm place, about 45 minutes until doubled.
- Preheat the oven to 350 F.
- Bake for 55 to 65 minutes or until a wooden skewer inserted into the center comes out clean.
- Cool in the pan on a wire rack for 20 minutes and invert onto a serving plate.
- Serve warm, breaking apart the bread with two forks.
- Makes 12 to 16 servings.
This is delicious. I used a 15 oz can of pumpkin with no trouble. I kept the dough quite sticky. The resulting bread was light and very very good. Will definitely make again. Thank you for posting this recipe.