Picture the warmth of cinnamon and the comforting aroma of pumpkin wafting through your kitchen as you prepare this delightful Pumpkin Monkey Bread.
It’s a breeze to make, offering a cozy treat that feels like a warm hug.
Watch as simple biscuit dough transforms into a sticky, spiced delight, each piece enveloped in luscious pumpkin goodness.
Let’s bring this inviting dish to life and indulge in its autumnal charm together!
Kitchen Tools Required
- 1 Bundt pan
- 1 Medium bowl
- 1 Small bowl
- 1 Whisk
- 1 Mixing spoon
- 1 Measuring cup set
- 1 Oven
- 1 Cooling rack
Ingredients
- 2 cans refrigerated biscuit dough
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter, melted
- 1/2 cup brown sugar
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1/2 cup chopped pecans (optional)
Cook & Prep Time
To efficiently manage your time while making Pumpkin Monkey Bread, follow this timeline:
- Reading and Preparation (5 minutes)
- Read through the entire recipe to familiarize yourself with the steps and ingredients.
- Prepping Ingredients (10 minutes)
- Gather all ingredients and equipment.
- Preheat the oven to 350°F (175°C).
- Grease the Bundt pan with butter or non-stick spray.
- Mixing and Assembling (15 minutes)
- In a medium bowl, mix granulated sugar and cinnamon.
- Cut the biscuit dough into quarters.
- Roll each piece in the cinnamon sugar mixture.
- Layer the coated biscuit pieces in the prepared Bundt pan, sprinkling pecans between layers if using.
- In a small bowl, whisk together melted butter, brown sugar, pumpkin puree, vanilla extract, nutmeg, ginger, and allspice.
- Pour the pumpkin mixture evenly over the layered biscuit pieces in the Bundt pan.
- Baking (35 minutes)
- Bake the assembled monkey bread in the preheated oven for 35 minutes or until golden brown.
- Cooling and Serving (10 minutes)
- Allow the monkey bread to cool in the pan for 10 minutes.
- Invert onto a serving plate and serve warm.
Adjust as needed based on your pace and any additional garnishes you might want to add.
Recipe Instructions
Preheat the oven to 350°F (175°C).
Grease a Bundt pan with butter or non-stick spray.
In a medium bowl, mix granulated sugar and cinnamon.
Cut the biscuit dough into quarters and roll each piece in the cinnamon sugar mixture.
Layer the coated biscuit pieces in the prepared Bundt pan, sprinkling pecans between layers if using.
In a small bowl, whisk together melted butter, brown sugar, pumpkin puree, vanilla extract, nutmeg, ginger, and allspice.
Pour the pumpkin mixture evenly over the layered biscuit pieces in the Bundt pan.
Bake in the preheated oven for 35 minutes or until golden brown.
Allow the monkey bread to cool in the pan for 10 minutes before inverting onto a serving plate.
Serve warm and enjoy.
Serving Tips
- Whipped Cream: Add a dollop of whipped cream on top for a creamy contrast to the spiced bread.
- Vanilla Ice Cream: Serve alongside a scoop of vanilla ice cream for a delightful temperature and texture contrast.
- Maple Syrup Drizzle: Drizzle with warm maple syrup to enhance the autumn flavors.
- Caramel Sauce: Pour a bit of caramel sauce over the top for an extra layer of sweetness and richness.
- Fresh Fruit: Pair with fresh apple or pear slices to complement the pumpkin spice flavors.
Storage
To store Pumpkin Monkey Bread, wrap it tightly in plastic wrap or place it in an airtight container.
Keep it at room temperature for up to 2 days.
Refrigerate for longer freshness.
Freezing
To freeze Pumpkin Monkey Bread, cool completely.
Wrap tightly in plastic wrap and foil.
Then store in an airtight container.
Thaw in the fridge overnight before reheating.
Reheating
To reheat Pumpkin Monkey Bread, wrap it in foil and bake at 350°F for 10-15 minutes.
Alternatively, microwave individual slices until warm.
This preserves moisture and flavor.
Final Thoughts
Pumpkin Monkey Bread is a delightful and festive dessert that combines the warm flavors of pumpkin and spices with the classic appeal of monkey bread.
It’s easy to prepare and makes for a delicious treat during the fall season.
The combination of cinnamon, nutmeg, ginger, and allspice enhances the pumpkin puree, creating a rich and aromatic flavor profile.
The optional addition of pecans adds a delightful crunch, though you can customize the recipe with other nuts or dried fruits like cranberries for a unique twist.
With its soft, gooey texture and sweet, spiced glaze, this Pumpkin Monkey Bread is sure to be a hit at any gathering.
Enjoy it warm for the best experience, and consider drizzling a simple sugar glaze on top for added sweetness.
Frequently Asked Questions
Can I Use Homemade Biscuit Dough Instead of Refrigerated Dough?
Absolutely, you can use homemade biscuit dough! Make certain it’s tender and buttery for a delicious outcome. Your kitchen will fill with rich, warm aromas as the dough bakes, creating an irresistible, mouthwatering treat perfect for any gathering.
What Can I Substitute for Pecans if I Have a Nut Allergy?
You can substitute pecans with seeds like sunflower or pumpkin for a nutty crunch without the allergy risk. Their earthy flavor and crackling texture will complement the dish perfectly, adding a delightful contrast to each bite.
How Can I Make This Recipe Vegan?
To veganize, use refrigerated vegan biscuit dough, swap butter with coconut oil or vegan margarine, and replace pumpkin puree with mashed bananas for a twist. Opt for plant-based milk and spices to keep the flavor rich and aromatic.
Is There a Gluten-Free Version of This Recipe?
You can create a gluten-free version by using gluten-free biscuit dough and ensuring all ingredients, like pumpkin puree and spices, are certified gluten-free. The aromatic spices and warm pumpkin blend beautifully, tantalizing your senses with every bite.
Can I Prepare This Dish in Advance and Bake It Later?
You can definitely prepare the dish in advance. Assemble it in the Bundt pan, cover tightly, and refrigerate. When ready, let it sit at room temperature briefly before baking. The aroma will tantalize your senses.
Pumpkin Monkey Bread
Equipment
- 1 Bundt pan
- 1 Medium bowl
- 1 Small bowl
- 1 Whisk
- 1 Mixing spoon
- 1 measuring cup set
- 1 Oven
- 1 Cooling rack
Ingredients
- 2 cans refrigerated biscuit dough
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter melted
- 1/2 cup brown sugar
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1/2 cup chopped pecans optional
Instructions
- Preheat the oven to 350°F (175°C).
- Grease a Bundt pan with butter or non-stick spray.
- In a medium bowl, mix granulated sugar and cinnamon.
- Cut the biscuit dough into quarters and roll each piece in the cinnamon sugar mixture.
- Layer the coated biscuit pieces in the prepared Bundt pan, sprinkling pecans between layers if using.
- In a small bowl, whisk together melted butter, brown sugar, pumpkin puree, vanilla extract, nutmeg, ginger, and allspice.
- Pour the pumpkin mixture evenly over the layered biscuit pieces in the Bundt pan.
- Bake in the preheated oven for 35 minutes or until golden brown.
- Allow the monkey bread to cool in the pan for 10 minutes before inverting onto a serving plate.
- Serve warm and enjoy.
Notes
