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
Bread Machine Pumpkin Monkey Bread
Bread Machine Timer
Bread Machine Pumpkin Monkey Bread
Prep Time
45 min
Cook Time
20 min
Yield
18 servings
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 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
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.
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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