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Pumpkin Spice Monkey Bread is pure comfort for fall mornings or cozy weekend gatherings warm bits of dough baked together with real pumpkin and spices then drizzled in buttery brown sugar I love how the kitchen fills with sweet aromas that make everyone wander in early for a taste
What Makes It Special
Uses ready made biscuit dough for no fuss prep Real pumpkin puree in every bite Infused with warm spices like cinnamon and nutmeg Great for serving a crowd and perfect for pulling apart with your hands My first go at this recipe was for an autumn brunch and now my friends beg for it every year because it is just so sticky sweet and shareable
What You’ll Need
- Refrigerated biscuit dough: Pull apart perfection each piece bakes up tender and golden go for name brand for best texture
- Pumpkin puree: Gives the bread a moist crumb and true autumn flavor choose pure pumpkin not pie filling
- Granulated sugar: Lifts sweetness simple white sugar works great here
- Pumpkin pie spice: Brings together cinnamon nutmeg ginger and cloves look for a blend with no fillers
- Cinnamon: Enhances warmth and complexity use fresh ground for bold flavor
- Unsalted butter, melted: Coats each morsel richness matters so opt for high quality butter
- Brown sugar: Soft and deep molasses taste packs sticky caramel glaze
- Vanilla extract: Smooths out the spice with cozy vanilla notes always use pure vanilla
- Nutmeg: For that unmistakable pumpkin spice kick grate whole nutmeg for the freshest punch
- Salt: A pinch to bring balance and pop all the sweet flavors
- Chopped pecans or walnuts: These add crunch and toasty depth toast nuts briefly for extra flavor
Let’s Cook This Together
- Preheat the Oven:
- Set your oven to three hundred fifty degrees F get your bundt pan greased well so nothing sticks you can use either spray or a good rub of butter reach every crevice
- Prepare the Dough:
- In a large bowl mix pumpkin puree granulated sugar pumpkin pie spice and cinnamon until smooth then open the biscuit cans and separate each biscuit cut them into quarters toss every piece in the pumpkin mixture to get them evenly coated don’t rush this so every dough bite gets flavor
- Assemble the Monkey Bread:
- In a new bowl meld melted butter with brown sugar vanilla extract nutmeg and salt take half your biscuit pieces and arrange them in the pan scatter over half the nuts drizzle half the butter sugar sauce across repeat with rest of biscuits nuts and sauce pour carefully so the goo seeps into every gap
- Bake the Monkey Bread:
- Slide the pan into your hot oven let it bake for thirty to thirty five minutes look for a golden crust on top and a puffed baked through texture check the center pieces with a skewer if you are unsure then let the pan rest out of the oven for ten minutes so everything settles
- Serve and Enjoy:
- Flip the warm bread out onto your favorite plate let it cool for twenty minutes before pulling apart this helps the spiced syrup soak in and keeps fingers safe from hot sugar serve up while the bread is still warm and gooey
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Good to Know
Feeds a crowd easily and great for sharing Pumpkin adds extra moisture and a healthy fiber boost Freezes well once cooled just wrap tightly and thaw when needed Pull apart bread like this became a family favorite because every piece gets soaked in pumpkin spice syrup and there is something extra special about digging in together at the table
Keeping It Fresh
Monkey bread keeps well on the counter covered for a day or two those sticky layers actually get more flavorful by the next morning If you want leftovers to last slide them into an airtight container and refrigerate a quick reheat brings back that softness
Easy Ingredient Swaps
Out of pumpkin puree try roasted sweet potato or butternut squash puree for a twist Use allspice or extra cinnamon if you do not have pumpkin pie spice and swap pecans with hazelnuts or skip nuts if you have an allergy concern Biscuit dough can be swapped for homemade dough if you feel ambitious
How to Serve It Right
Serve monkey bread in the middle of the table and let everyone pull apart their own portion Spoon some extra glaze from the bottom over the top just before serving for extra shine and stickiness If you really want to impress a scoop of vanilla ice cream on the side makes it a stunning dessert
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Behind the Dish
Monkey bread comes from a tradition of sweet pull apart breads that are meant to be enjoyed together I love how each person gets to pick the best bits from the outer golden edges to the inside soaked in spice It is hands down my favorite thing to bake when cool weather hits
Tout savoir sur cette recette
- → Can I use homemade dough instead of canned biscuits?
Yes, homemade dough works well. Just make sure it's a soft dough, similar to biscuit or brioche texture, so it bakes through easily and pulls apart nicely.
- → Is it possible to use fresh pumpkin instead of canned puree?
Absolutely. Simply steam or roast fresh pumpkin, then mash or puree until smooth, draining any excess moisture to maintain the right consistency.
- → Can I make this bread ahead of time?
You can assemble the bread the night before, cover, and refrigerate. Let it come to room temperature before baking for best results.
- → How can I store leftovers?
Keep any leftovers tightly covered at room temperature for up to 2 days, or refrigerate for 3-4 days. Warm briefly before serving for best texture.
- → What nuts can I use as a topping?
Pecans and walnuts both add a lovely crunch and nutty flavor, but you can leave them out or substitute with almonds according to preference.