Marmalade Monkey Bread Recipe

5 1 1
Marmalade  Monkey Bread Recipe
Marmalade Monkey Bread Recipe photo by Taste of Home
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Marmalade Monkey Bread Recipe

Read Reviews
5 1 1
Publisher Photo
We love this pretty pull-apart bread, and drop-in company just raves about it. Because it uses refrigerated biscuits, it's so easy and quick to fix. You can try whatever jam you have on hand in place of the marmalade. —Delia Kennedy Deer Park, Washington
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.

Ingredients

  • 2/3 cup orange marmalade
  • 1/2 cup chopped pecans or walnuts
  • 1/4 cup honey
  • 2 tablespoons butter, melted
  • 2 tubes (7-1/2 ounces each) refrigerated buttermilk biscuits

Directions

In a small bowl, combine the marmalade, pecans, honey and butter. Cut each biscuit into four pieces. Layer half of the pieces in a greased 10-in. tube pan; top with half of the marmalade mixture. Repeat.
Bake at 375° for 27-30 minutes or until golden brown. Cool in pan for 5 minutes before inverting onto a serving plate. Serve warm. Yield: 8 servings.
Originally published as Marmalade Monkey Bread in Quick Cooking March/April 2005, p31

Nutritional Facts

1 slice: 238 calories, 9g fat (2g saturated fat), 8mg cholesterol, 272mg sodium, 40g carbohydrate (26g sugars, 1g fiber), 3g protein.

  • 2/3 cup orange marmalade
  • 1/2 cup chopped pecans or walnuts
  • 1/4 cup honey
  • 2 tablespoons butter, melted
  • 2 tubes (7-1/2 ounces each) refrigerated buttermilk biscuits
  1. In a small bowl, combine the marmalade, pecans, honey and butter. Cut each biscuit into four pieces. Layer half of the pieces in a greased 10-in. tube pan; top with half of the marmalade mixture. Repeat.
  2. Bake at 375° for 27-30 minutes or until golden brown. Cool in pan for 5 minutes before inverting onto a serving plate. Serve warm. Yield: 8 servings.
Originally published as Marmalade Monkey Bread in Quick Cooking March/April 2005, p31

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MY REVIEW
Sprowl User ID: 29186 58847
Reviewed Nov. 9, 2010

"easy, tasty recipe."

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