Bread Machine Pumpkin Monkey Bread
TOTAL TIME: Prep: 45 min. + rising Bake: 20 min. + cooling
YIELD: 18 servings.
I love making this pumpkin monkey bread for a holiday brunch. Leftovers reheat well, and the sauce is good enough to make extra to use as waffle and pancake syrup. —Emily Main, Tonopah, Arizona
Ingredients
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1 cup warm 2% milk (70° to 80°)
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3/4 cup canned pumpkin
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2 tablespoons butter, softened
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1/4 cup sugar
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1 teaspoon salt
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1 teaspoon ground cinnamon
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1/2 teaspoon ground ginger
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1/4 teaspoon ground cloves
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1/4 teaspoon ground nutmeg
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4 to 4-1/4 cups all-purpose flour
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2 teaspoons active dry yeast
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SAUCE:
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1 cup butter, cubed
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1 cup packed brown sugar
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1 cup dried cranberries
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1/4 cup canned pumpkin
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1 teaspoon ground cinnamon
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1/2 teaspoon ground ginger
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1/4 teaspoon ground nutmeg
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1/4 teaspoon ground cloves
Directions
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1.
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.
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2.
Meanwhile, in a large saucepan, combine sauce ingredients; cook and stir until blended. Remove from heat.
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3.
When dough cycle is completed, turn dough onto a lightly floured surface. Divide into 36 portions; shape into balls.
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4.
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.
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5.
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.
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6.
Cool in pan 10 minutes before inverting onto a serving plate. Serve warm.
Nutrition Facts
2 pieces: 302 calories, 12g fat (8g saturated fat), 32mg cholesterol, 234mg sodium, 46g carbohydrate (22g sugars, 2g fiber), 4g protein.
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