Pumpkin Monkey Bread

by Beth on November 9, 2012

One good thing (the only good thing?) about Hurricane Sandy was that it effectively shut down the Baltimore area for two days with very little damage. Which meant all of my favorite people were around, ready to hang out and eat some food.

And lucky for me, and them, I had some serious food inspiration. I always go into baking overload during a big storm (see 2010′s Snowmaggedon), and this was no different. I think this time I especially went crazy because it was something to distract me. I bake a lot, and I like to think it is somewhat second nature for me at this point, but I still have to think about what I’m doing. Which is good distraction from watching predictions of doom on the tv.

For some reason I sat up out of bed one morning thinking about monkey bread. I have really positive associations with monkey bread–I’m thinking it must have been one of those things that I only had a few times in my childhood, and therefore it was the BEST THING EVER. Add in an open can of pumpkin in the fridge and I was making a pumpkin monkey bread. Delicious.

Pumpkin Monkey Bread
Adapted from Sugarcrafter

So clearly this a situation where I didn’t read the whole recipe. I didn’t do the second rise (whoops) and there was no way we were waiting long enough when this came out of the oven to apply a glaze. So here’s my slightly tweaked version.

For the dough:

3 1/4 cups flour, plus extra for kneading
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp cloves
2 Tbsp unsalted butter, melted
1/2 cup warm milk
1/4 cup warm water
2/3 cup pumpkin puree
1/4 cup sugar
2 1/4 tsp active dry yeast

For the coating:

1 cup sugar
2 tsp cinnamon
3/4 stick butter, melted

Combine dry ingredients in a large bowl. In another bowl, mix the wet ingredients. Create a well in the center of the dry ingredients and add the wet ingredients. Mix well, until a ball of dough comes together. Turn the ball out onto a well floured counter top or pastry mat and knead until smooth and elastic, about 6-8 minutes. Spray a clean bowl with cooking spray and place the dough in the bowl. Cover and allow the dough to rise until it is doubled in size, about one hour.

Spray a bundt pan with cooking spray and melt the butter for the coating. Mix the cinnamon and sugar. When the dough is done rising, cut into small pieces, about 1-1.5 inch in diameter. Dip each piece in the butter, then in the cinnamon sugar mixture. Arrange pieces in the prepared bundt pan.

Place the pan in a preheated 350 degree oven. Bake for 30-35 minutes. When done, remove and allow to rest in the bundt for 5-10 minutes before flipping onto a plate for serving.

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Wendi @ Bon Appetit Hon November 9, 2012 at 8:44 am

Must. Make. Monkey. Bread.

Beth November 9, 2012 at 11:42 am

Wendi, this was pretty awesome, and definitely worth fighting yeast over.

Biz November 9, 2012 at 12:32 pm

Pumpkin monkey bread??!! Insulin worthy!!

The first time I made monkey bread was for my step-son several years ago – it was cinnamon sugar and he ate nearly half of the bundt pan and 1/2 a gallon of milk in one sitting!

Have a great weekend B!

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