Pumpkin Monkey Bread
Monkey Bread is a buttery and sweet baked good, that is a favorite for many during the holidays. Monkey bread is a favorite tradition on Christmas morning for my family.
Have you ever thought about added a little something in your monkey bread before you threw it into the oven?
We wanted to experiment a little and make a fall version. They taste amazing with some pumpkin spice added to them. Perfect way to celebrate a crisp cold morning during the autumn season. By just adding a little pumpkin puree and some spices, it transforms the traditional monkey bread. They are just as simple and easy to make too.
Fall Monkey Bread with Pumpkin
Pre-heat your oven to 350º and lightly grease a loaf pan or bundt cake pan with cooking spray. In a shallow bowl or plate mix the granulated sugar, cinnamon, and nutmeg. Place 1/2 cup of pumpkin puree in a cup or small dish.
Separate biscuit dough and cut each into quarters. Smear a thin layer of pumpkin puree on one side with a knife and place the pumpkin puree side face down on the granulated sugar, cinnamon, and nutmeg bowl.
You can choose to do only one side of the biscuit or both. Evenly coat the biscuit pieces with the mixture. Randomly layer the biscuits throughout the loaf pan without pushing down on them, you want to have some gaps.
In a small bowl, mix the brown sugar and melted butter until combined. Evenly pour the sugar butter mixture over the biscuits.
Bake at 350 degrees for 30 to 35 minutes or until golden brown and no longer doughy in the center. Cool in pan for 10 minutes. Turn upside down onto serving plate, serve warm and just pull apart the biscuits. Enjoy!
Fall Monkey Bread with Pumpkin
Ingredients
- 1 16 oz can jumbo sized refrigerated biscuits
- 1/4 cup granulated sugar
- 1 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1/2 cup pumpkin puree
- 1/3 cup brown sugar
- 1/2 cup melted butter
Instructions
- Pre-heat your oven to 350º and lightly grease a loaf pan or bundt cake pan with cooking spray. In a shallow bowl or plate mix the granulated sugar, cinnamon, and nutmeg. Place 1/2 cup of pumpkin puree in a cup or small dish.
- Separate biscuit dough and cut each into quarters. Smear a thin layer of pumpkin puree on one side with a knife and place the pumpkin puree side face down on the granulated sugar, cinnamon, and nutmeg bowl. You can choose to do only one side of the biscuit or both. Evenly coat the biscuit pieces with the mixture. Randomly layer the biscuits throughout the loaf pan without pushing down on them, you want to have some gaps.
- In a small bowl, mix the brown sugar and melted butter until combined. Evenly pour the sugar butter mixture over the biscuits.
- Bake at 350 degrees for 30 to 35 minutes or until golden brown and no longer doughy in the center. Cool in pan for 10 minutes. Turn upside down onto serving plate, serve warm and just pull apart the biscuits.
How’d you like this recipe? Let me know in the comments below and be sure to save the pin for later!
This looks really good — and easy enough that even I might be able to make it! LOL