Pumpkin caramel monkey bread is a delightful twist on the classic monkey bread, infused with the warm flavors of pumpkin and topped with a luscious caramel sauce. This recipe is perfect for breakfast, brunch, or even as a dessert treat. The soft, pull-apart bread is generously coated in cinnamon-sugar and pumpkin spice, making each bite a cozy, comforting experience. Follow this simple recipe to create a memorable dish that will surely become a favorite.
Ingredients:
For the Bread:
- 3 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1/2 cup milk, lukewarm
- 1/4 cup unsalted butter, melted
- 1/2 cup pumpkin puree
- 2 large eggs
For the Coating:
- 1 cup granulated sugar
- 1 tablespoon ground cinnamon
- 1 teaspoon pumpkin spice
For the Caramel Sauce:
- 1/2 cup unsalted butter
- 1 cup brown sugar, packed
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
Instructions:
- Prepare the Dough:
- In a large mixing bowl, combine lukewarm milk and yeast. Let it sit for about 5 minutes until frothy.
- Add melted butter, pumpkin puree, sugar, salt, and eggs to the yeast mixture. Mix well.
- Gradually add flour, 1 cup at a time, until a soft dough forms.
- Knead the dough on a lightly floured surface for about 5-7 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover with a kitchen towel, and let it rise in a warm place for 1-1.5 hours or until doubled in size.
- Prepare the Caramel Sauce:
- In a saucepan, melt butter over medium heat.
- Stir in brown sugar and heavy cream. Cook, stirring constantly, until sugar is dissolved and mixture is smooth, about 3-4 minutes.
- Remove from heat and stir in vanilla extract. Set aside to cool slightly.
- Assemble the Monkey Bread:
- Preheat the oven to 350°F (175°C). Grease a bundt pan generously.
- Punch down the risen dough and divide it into small pieces, about 1-inch in size.
- In a bowl, mix granulated sugar, cinnamon, and pumpkin spice.
- Roll each piece of dough into the sugar-spice mixture until coated.
- Arrange the coated dough pieces evenly in the greased bundt pan.
- Bake:
- Pour half of the caramel sauce evenly over the dough pieces in the pan.
- Bake in the preheated oven for 30-35 minutes or until golden brown and cooked through.
- Remove from the oven and let it cool in the pan for 10 minutes.
- Serve:
- Invert the monkey bread onto a serving plate while still warm.
- Drizzle with the remaining caramel sauce.
- Serve warm and enjoy the delicious flavors of pumpkin caramel monkey bread!
Tips:
- Make sure the milk is lukewarm, not hot, when adding to the yeast to ensure proper activation.
- You can customize the spice level by adjusting the amount of cinnamon and pumpkin spice in the coating.
- Allow the monkey bread to cool slightly before serving to avoid burning yourself with the hot caramel sauce.
- This recipe can be made ahead of time and reheated before serving for a quick and tasty treat.
Enjoy making and savoring this delightful pumpkin caramel monkey bread with friends and family!