You know what’s great about monkey bread besides its super-fun name? Everything. But my Pumpkin Monkey Bread is pull-apart delicious with a layered flavor-profile that will wow everyone who tastes it, including you!
When I see my family’s eyes glaze over at the mention of mealtime, I know I need to add some fun and flavor to our usual roundups. Something new, something different, something like monkey bread!
Next time you get the mumbled “What’s for dinner, Mom?” question, reply with “Oh, maybe a Thanksgiving-style turkey with Pumpkin Monkey Bread on the side.” Suddenly, all eyebrows are raised in fascination.
Pumpkin Monkey Bread would be delicious even without the glaze. It’s so moist and full of sweet pumpkin flavor, made with just the right amount of pumpkin-y spices that don’t hit you over the head!
I don’t like anything made with too many cloves, myself, so I used just enough to win my family over hands-down.
The glaze I created for this is especially complementary to the pumpkin flavors. You have to think in contrasts for fall foods, I find, because many of them contain very pungent, almost bitter spices. I mean, just think about that sharp, almost licorice sting of the clove, for example. That will need sugar and cream to counteract it on the tongue, right?
So I concocted a thick vanilla glaze to both cloak the bread and keep it moist and to add a sweet, pastry cream–like contrast to that pumpkin flavor. And the results are simply stunning.
How to Make Pumpkin Monkey Bread Extra-Delicious
So with Pumpkin Monkey Bread–what will be your most important ingredients? Well, pumpkin, for a start. So, for a really flavorful, well-textured monkey bread, why not pop some cubes of real pumpkin in your Instant Pot or microwave and steam it until tender then cool it? Why is it critical to cool it? So you won’t cook your eggs in the bowl and create scrambled eggs for batter.
You’ll also want a good, sifted flour. They’re making wheat heartier and heartier these days to the point where food is getting very tough. So, any cake or bread benefits from flour sifted multiple times because it makes it soften and helps each little flake of flour separate. Each flake can make bread do things, like rise, spring, and create a delicious crumb–the texture of high-quality cakes and breads we all seek.
Another important element is the dairy. Use heavy cream, with all those deep, sweet dairy notes. And always use butter that’s made solely from cream or salt and cream. Why? Because you’ll notice the difference in taste. Grass-fed butter? With all those sweet notes from the organic grasses? Now, you’re cooking!
How do I prep and store this monkey bread?
Pumpkin Monkey Bread will keep in a sealed bag or container for about a week. You can also freeze it baked up to two months. You can thaw it out either in the fridge or on the counter.
Fun Additions
Pumpkin and sweet potatoes share a flavor profile, so try candied things like nuts or dates!
How do I know when pumpkin-containing dishes are done?
Pumpkin pies, breads, and cakes tend to be a little wetter than other doughs because pumpkin is so dense. So if implementing the toothpick trick, don’t insist on that toothpick being really dry or you’ll overbake your bread. Go more by touch instead.
Serving Suggestions
Serve this delicious bread with hot cinnamon tea after dinner or, for the adults, a Spiced Orange Moscow Mule Cocktail.
Pumpkin Monkey Bread
Ingredients
- 2 tubes refrigerated biscuit dough 16 ounces each
- 1/2 cup granulated sugar
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 1 cup packed brown sugar
- 1/4 cup unsalted butter
- 1/2 cup canned pumpkin
- 1/2 teaspoon vanilla extract
- 3 ounces cream cheese
- 1/2 cup powdered sugar
- 3 tablespoons milk
Instructions
- Preheat your oven to 350°F and grease a Bundt pan with butter or non-stick spray.
- Cut the biscuit dough into quarters. In a bag, shake the granulated sugar, cinnamon, and pumpkin pie spice together.
- Toss the dough pieces in the sugar-spice mix until well coated, then layer them into the Bundt pan.
- In a small saucepan, melt the brown sugar, butter, canned pumpkin, and vanilla extract together over medium heat. Stir until well combined and pour over the biscuit pieces in the pan.
- Bake for 40 minutes or until the bread is golden and cooked through. Let it cool for 5 minutes, then turn it out onto a serving plate.
- For the icing, beat together cream cheese, powdered sugar, and milk until smooth. Drizzle over the warm monkey bread before serving.
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