Autumn Eats: Pumpkin Monkey Bread Recipe

Autumn EatsIngredients

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.

***do not use a bread machine’s time-delay feature for this recipe

Pumpkin Monkey Bread

About Lisa Lunney

A Canadian gal that firmly believes words can change the world. An avid reader, writer and Autumn/Winter lover. She excels at communications and writes for pleasure and profession.
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