Pumpkin Spice Monkey Bread (Version imprimable)
Buttery pull-apart bread with pumpkin, cinnamon, and brown sugar. #pumpkinspice #monkeybread #autumnbaking #pullapart #sweettreat
# Ce dont tu as besoin:
→ Dough
01 -
2 cans (16 oz each) refrigerated biscuit dough
02 -
1 cup pumpkin puree
03 -
1/2 cup granulated sugar
04 -
1 teaspoon pumpkin pie spice
05 -
1/2 teaspoon cinnamon
06 -
1/2 cup unsalted butter, melted
→ Topping
07 -
1/2 cup brown sugar, packed
08 -
1 teaspoon vanilla extract
09 -
1/2 teaspoon nutmeg
10 -
1/4 teaspoon salt
11 -
1/4 cup chopped pecans or walnuts (optional)
# Étapes à suivre:
01 -
Preheat your oven to 350°F (175°C). Grease a bundt pan or a 10-inch round cake pan with cooking spray or butter.
02 -
In a large mixing bowl, combine the pumpkin puree, granulated sugar, pumpkin pie spice, and cinnamon. Open the biscuit dough and cut each biscuit into quarters. Toss the biscuit pieces in the pumpkin mixture until well coated.
03 -
In a separate bowl, mix together the melted butter, brown sugar, vanilla extract, nutmeg, and salt. Layer half of the coated biscuit pieces in the prepared bundt pan. Sprinkle half of the chopped nuts (if using) over the biscuit layer. Pour half of the butter mixture over the first layer. Add the remaining biscuit pieces, top with the rest of the nuts, and finish with the remaining butter mixture.
04 -
Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the dough is cooked through. Remove from the oven and let it cool in the pan for about 10 minutes before inverting onto a serving plate.
05 -
Allow the Monkey Bread to cool for an additional 20 minutes before serving. This will help the flavors meld and make it easier to pull apart. Serve warm, and enjoy the delightful pull-apart texture and rich pumpkin spice flavor!