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Bread Machine Pumpkin Monkey Bread

 Bread Machine Pumpkin Monkey Bread
I love making this pumpkiny monkey bread for a holiday brunch. —Emily Main, Tonopah, Arizona
18 ServingsPrep: 45 min. + rising Bake: 20 min. + cooling

Ingredients

  • 1 cup warm 2% milk (70° to 80°)
  • 3/4 cup canned pumpkin
  • 2 tablespoons butter, softened
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 4 to 4-1/4 cups King Arthur Unbleached All-Purpose Flour
  • 2 teaspoons active dry yeast
  • SAUCE:
  • 1 cup butter, cubed
  • 1 cup packed brown sugar
  • 1 cup dried cranberries
  • 1/4 cup canned pumpkin
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves

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Bread Machine Pumpkin Monkey Bread (continued)

Directions

  • In bread machine pan, place the first 11 ingredients in order
  • suggested by manufacturer. Select dough setting. Check dough after 5
  • minutes of mixing; add 1-2 tablespoons of water or flour if needed.
  • Meanwhile, in a large saucepan, combine sauce ingredients; cook and
  • stir until blended. Remove from heat.
  • When dough cycle is completed, turn dough onto a lightly floured
  • surface. Divide into 36 portions; shape into balls.
  • Arrange half of the balls in a greased 10-in. fluted tube pan; cover
  • with half of the sauce. Repeat, being sure to thoroughly coat the
  • top layer with sauce.
  • Let rise in a warm place until doubled, about 30 minutes. Preheat
  • oven to 375°. Bake 20-25 minutes or until golden brown. Cover
  • loosely with foil if top browns too quickly.
  • Cool in pan 10 minutes before inverting onto a serving plate. Serve
  • warm. Yield: 18 servings.