Quick Pumpkin Monkey Bread
I just need to rant for a bit. I’m tired of people forgetting about pumpkins as soon as November hits. Fresh pumpkins are available throughout the winter and canned pumpkin is sold year round. All of this to say, I would absolutely eat and share this pumpkin monkey bread recipe all year.
Before testing this recipe, I hadn’t eaten monkey bread since 9th grade culinary class. Why I waited 10 years to make this, I will never know. Pumpkin monkey bread melts in your mouth, takes about 45 minutes to make, and is a great treat for gatherings.
Totally understandable if gooey, syrupy bread is not “your thing” . But might I suggest another fun sweet - birthday cake blondies!
Pumpkin Monkey Bread Tips
Monkey bread is meant to be imperfect, sticky, and soft. It’s not unusual to have some pieces seem almost mushy. Don’t be alarmed, this is not a refined dessert.
Tip 1: Spray the bundt pan liberally and get all the nooks and crannies. This goes for most desserts baked in bundt pans because they are not forgiving.
Tip 2: Cut the biscuits into equal sizes. Again, this seems obvious. In my opinion, it doesn’t matter how large or small; it’s just important that they are all roughly the same size.
Tip 3: Coat all of the biscuit dough pieces! Since the bread puffs up quite a bit, it’s best to generously coat all of the pieces to get an even flavor.
Tip 4: Don’t make it harder than it needs to be. This is supposed to be a clumpy mess-no need to fuss around with it.
Alright, before I get to the recipe card, I have two things to share! First, if you make this recipe, tag me or dm me on Instagram @lovelythymestudio because I would love to see your creations. Second, if you enjoy my content, consider supporting my work for just the cost of a cup of coffee (truly, no pressure though). This helps me keep up with the cost of supplies as well as keeps this an ad-free space.
Ingredients:
for the monkey bread
2 cans canned biscuits (jumbo 8 count variety)
2 tsp cinnamon
1 1/4 cup brown sugar, separated
1/2 cup butter
1/2 cup pumpkin puree
for the glaze (optional)
2 tbsp milk
1/2 to 1 cup powdered sugar
1/2 tsp vanilla extract
Method:
Preheat your oven to 350 degrees Fahrenheit.
Spray your bundt pan all over and then spray it again for good measure.
Cut biscuit dough into squares of about 1 inch and place pieces in a large mixing bowl.
Melt the butter in a separate bowl and mix in the remaining ingredients (cinnamon, brown sugar, and pumpkin puree). Pour this mixture over the biscuit dough pieces and make sure everything is evenly coated.
Arrange the dough pieces in a bundt pan and pour over any leftover liquid.
Bake for around 35 minutes or until the top is golden brown. Let cool for 5-10 minutes and then invert on a large serving plate.
Optional: whisk glaze ingredients until desired consistency is achieved. Pour over monkey bread. Enjoy!
