Indulging in the sweet and spiced flavors of fall is easy with this Pumpkin Monkey Bread recipe. This delightful pull-apart bread is a warm, gooey treat that combines the rich taste of pumpkin with a hint of cinnamon, making it a perfect choice for cozy mornings or festive gatherings.
Ingredients
Scale:
3 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 cup unsalted butter, melted
1 cup pumpkin puree
1/2 cup milk
2 large eggs
1/2 cup granulated sugar (for coating)
2 teaspoons ground cinnamon (for coating)
1/4 cup unsalted butter, melted (for coating)
Instructions
Preheat your oven to 350°F (175°C) and grease a bundt pan or a 9x5-inch loaf pan.
In a large bowl, whisk together the flour, sugar, baking powder, salt, and spices (cinnamon, nutmeg, and ginger).
In another bowl, combine the melted butter, pumpkin puree, milk, and eggs. Mix until well combined.
Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid over-mixing.
In a separate bowl, combine the granulated sugar and cinnamon for the coating.
Using a cookie scoop or your hands, form small dough balls (about 1 inch in size) and roll them in the cinnamon-sugar mixture.
Layer the coated dough balls in the prepared pan, stacking them as you go. Drizzle any remaining melted butter over the top.
Bake for 30-35 minutes, or until the bread is golden brown and a toothpick inserted in the center comes out clean.
Remove from the oven and allow to cool in the pan for 10 minutes before inverting onto a serving plate.
