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Pumpkin Spice Monkey Bread
Pumpkin spice monkey bread is a fall breakfast or dessert recipe anyone with a sweet tooth will love. It's made with canned biscuits coated in pumpkin caramel.
👥 12 Servings⏱️ Prep & Cook: 1h 10m⏳ Prep: 20 min👤 Leah Perez📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●pan
- ●saucepan
- ●whisk
- ●baking sheet
- ●spatula
📝 Preparation Steps
1
Preheat the oven to 350°F.
2
Cut each biscuit into quarters.
3
In a large zip-top bag, combine the granulated sugar and pumpkin pie spice. Add half the biscuit pieces, seal the bag, and shake well to coat. Place the pieces in an even layer in a 10-cup Bundt pan. Repeat with the remaining biscuit pieces and sugar.
4
In a medium saucepan, heat the butter and brown sugar over medium heat until the sugar is mostly melted, 2 to ⏱️ 3 minutes. Whisk in the heavy cream and pumpkin puree. Bring to a simmer and cook, stirring frequently, until well combined and slightly thickened, 3 to ⏱️ 5 minutes. Remove from the heat and whisk in the vanilla. Pour the mixture over the biscuits.
5
Place the Bundt pan on a rimmed baking sheet and bake until the bread has puffed up by about 2 inches and is a deep dark brown on top, 45 to ⏱️ 50 minutes. Let the bread cool in the Bundt pan on a wire rack for ⏱️ 15 minutes.
6
To unmold the bread, loosen the edges with an offset spatula. Place a dinner plate or serving platter over the top of the Bundt pan. With oven mitts, hold the pan and dinner plate together, then flip over. Carefully lift off the Bundt pan (give it a few taps if the bread doesn't seem to be releasing), allowing the bread to slide out onto the plate.
7
Serve the monkey bread warm or at room temperature.
Nutrition Facts
calories
564 Calories
fat Content
24 g
fiber Content
2 g
sugar Content
36 g
sodium Content
1306 mg
protein Content
8 g
trans Fat Content
1 g
cholesterol Content
32 mg
carbohydrate Content
79 g
saturated Fat Content
12 g
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