This is a yummy twist on monkey bread that is full of cinnamon and pumpkin. It takes some prep time, so be plan for a couple of rising periods. I really liked the bread by itself, but if you want to go extra sweet and rich, just add the glaze. This is adapted from Sunny Side Up.
You will need:
- 6 T butter, divided
- 1/2 c plus 1 1/2 T milk, divided
- 2 1/4 t (1 envelope) active dry years
- 3/4 c pumpkin puree (not pumpkin pie filling!)
- 1 1/4 c sugar, divided
- 1 t salt
- 2 1/2 c flour
- 2 t ground cinnamon
- 1 t ground nutmeg
- 1/2 t ground ginger
- 1/8 c brown sugar
- 3/4 c powdered sugar
- 1/4 t vanilla extract
Then you will…
- In a saucepan over medium-high heat, brown 2 tablespoons of butter, letting it bubble up and turn a dark golden brown but being careful not to allow it burn (turn black). Once browned, remove the pan from the heat and carefully add the milk, return to stove and heat through.
- Pour the milk and butter into a large bowl and allow to cool so it is no longer hot but also not cool (about 100-110 degrees F). Once it has reached a warm but not hot temperature add the yeast and 1/4 cup of sugar and allow to proof (this can take up to 8 minutes, the top will look foamy and the liquid cloudy).
- Then add the the pumpkin, salt, and 1 cup of flour. Stir until combined then add the rest of the flour 1/2 cup at a time and knead for 6 minutes, until the dough is smooth and elastic and just slightly sticky. If the dough is too moist, add extra flour 1 tablespoon at a time.
- Move dough to a lightly oiled bowl and cover with a clean towel. Allow to rise in a warm place for 60-90 minutes or until doubled in size.
- While dough is rising, brown another 2 tablespoons of butter.
- In a small bowl, mix 1 cup of the sugar with the cinnamon, nutmeg and ginger.
- Next, spray a 9×5 loaf pan with non-stick cooking spray and set aside. (You can also choose to flour the pan as well if you want to be extra careful about sticking).
- When the dough has doubled in size, punch it down and flip out onto a clean floured surface and knead for 1-2 minutes. Roll dough into a 20×12 inch rectangle.
- Brush the dough with the brown butter and evenly sprinkle the dough with the spice and sugar mixture.
- Cut the rectangle into 6 strips. Lay strips on top of each other and cut each strip into 6 even squares (cut in half then each half into thirds). Stack strips vertically into the loaf pan. Cover the pan with a clean towel and let rise for 30-45 minutes.
- In the meantime preheat an oven to 350 degrees. After rising in the pan bake for 30-40 minutes or until top is a very deep golden brown. Let the bread cool on a rack in the pan for 10 minutes, before inverting onto a serving dish.
- If you want to use the glaze, heat the remaining butter, milk, and brown sugar in a small saucepan. Bring to boil then immediately remove the pan from the heat and stir in the powdered sugar and vanilla.
- Drizzle over the finished bread!