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Pumpkin Monkey Bread

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Pumpkin Monkey Bread – sadly not 21DF approved, but soon enough, I’ll make one!!

I don’t know where y’all are at or what time of the year it is, but, here, it’s near the end of October and it’s been so breezy and dare I say chilly (for south Florida!), that I needed to make all of the pumpkin things. I had quite a bit of pumpkin puree left over from a few weeks ago, so I thawed out a bag (thankfully, it was portioned correctly) and asked my husband if he wanted a pumpkin pull apart cream cheese bread or if he wanted the pumpkin coffee crumb cake I made last week. He chose neither of those, and instead asked, “is there such a thing as pumpkin monkey bread?” And I responded back that if someone made it, I’ll find it and make it my own. And that’s just what I did.

Tonight for supper it’s breakfast. I chopped up a bunch of green, orange and yellow peppers, yellow onion, tomatoes, chopped potatoes into small cubes, scrambled eggs with cheese and added some turkey sausage. I’m making breakfast burritos and figured something sweet would compliment the meal quite well. And besides, who doesn’t like monkey bread?!

INGREDIENTS:

***for the dough***
~1/4c unsalted butter
~2/3c 2% (or whole) milk
~1c pumpkin puree (don’t use pumpkin pie filling!)
~3 tablespoons brown sugar (light or dark it doesn’t matter – I used light because that’s what I had on hand)
~3 tablespoons granulated sugar
~1 teaspoon ground cinnamon
~1 teaspoon kosher salt
~1/2 teaspoon ground nutmeg
~1/2 teaspoon ground ginger
~1 large egg
~1 large egg yolk (this worked out perfectly because I was already using eggs so I didn’t waste the egg white this time!)
~2 and 1/4 teaspoon of instant yeast
~2 1/2c whole wheat flour (you can use all purpose if you want)
~2 1/2c all purpose flour (or you can sub and use bread flour)

***for the cinnamon sugar coating****
~1c granulated sugar
~2 teaspoons ground cinnamon
~6 tablespoons unsalted butter
~3/4c brown sugar
~1 teaspoon vanilla extract

*To make this dairy free — you can substitute vegan butter and use whichever milk substitute you usually use for cooking. I’ve made this monkey bread dairy free before because my daughter has a dairy allergy. It came out just as yummy!!

DIRECTIONS:

~Make the dough. Cut the butter into large pieces. Put the milk and butter into a microwave safe bowl (or you can put it on the stove as well). Warm in the microwave (in 30 second intervals checking every 10 seconds) or on the stove until the liquid reaches the temp directed by the yeast package. (usually 120-130 degrees F). The butter may not completely melt; that’s okay. Set it aside.
~Using a stand mixer (I think I tell my husband daily how much I LOVE LOVE LOVE my Kitchen Aid!) with the paddle attachment, beat together the pumpkin, both sugars, cinnamon, salt, nutmeg and ginger on medium speed. Pour in the warmed milk/butter mixture and mix until combined. In a small bowl, beat the eggs together, then add to the flour mixture. Add the yeast, and then mix until well combined.
~Reduce the speed on your mixter to low and then add 2 1/2c whole wheat flour. Mix it for about five minutes (remember to pause to scrape down the sides to everything gets mixed well!). Add the rest of the flour (2 1/2c) and mix until it’s fully incorporated. The dough will be pretty soft and tacky. Get a large bowl and coat it with cooking spray. Take the dough out of the mixer and put it into the greased bowl. You’ll want to roll the ball of dough around the bowl so it gets coated evenly with the cooking spray. Cover it really tight with plastic wrap and place it in a warm, dry place to let it rise. It usually takes anywhere from 60-90 minutes. (It took me about 75 minutes). IF you’re wanting to make this for breakfast in the morning, you can cover it with plastic wrap and then place it in the fridge and let it rise at night in there. Take it out and then follow the rest of the steps to have some nice warm yummy pumpkin monkey bread for you and your family in the AM!
~While the dough is rising, make the cinnamon sugar coating. Put the sugar, cinnamon and nutmeg in a large plastic bag. Seal it tightly and shake it to mix all the goodies up.
~Coat a 10-12c bundt cake pan with some cooking spray. Gently press the dough down with your fist to allow for the air to be released. Pinch off small pieces of dough and roll them into individual balls (you’ll have about 45-55 balls). Use 8 balls at a time and dump them into the bag with the cinnamon sugar. After they’re wonderfully rolled in cinnamon sugar goodness, place them along the bottom of the bundt cake pan. Repeat with the remaining balls until you don’t have any left. Cover with plastic wrap again and let it riise to double in size for about 45 minutes to an hour.
~Place a rack in the center of the oven and preheat the oven to 350 degrees F. To finish the coating, melt the 6 tablespoons of butter and brown sugar in a small sauce pan on the stove on medium heat. Once it’s melted, stir in the vanilla extract. Pour the melted butter and brown sugar over the dough. Bake the monkey bread for about 30-35 minutes. Around the 15ish minute mark, check and make sure that the top isn’t getting brown too quickly – if it is, loosely cover it with tin foil for the remaining time. Let the monkey bread cool in the pan for about 5 minutes and then put it on (upside down) a serving plate.

This came out super moist and yummy! I’ll definitely be making this again! If you decide to make it, leave me a little note below with a picture or something – I’d love to see!!

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ALL DONE! Yum yum!!

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