Easy Bread Machine Pumpkin Monkey Bread

This unique twist on the classic Monkey Bread uses pumpkin in the dough. There’s also pumpkin in the spiced syrup that envelopes the delicious tender dough balls. The texture is perfection. It can be served warm or cold. We serve ours warm with coffee or ice-cold milk.

Bread Machine Pumpkin Monkey Bread

Ingredients

• 1 cup warm 2% milk (70°)
• ¾ cup canned pumpkin
• 2 Tbsp. melted butter
• ¼ cup sugar
• 1 tsp. salt
• 1 Tbsp. Pumpkin Pie Spice
• 4 cups (480g) Panhandle Milling all-purpose flour
• 1 Tbsp. active dry yeast

Sauce:

• 1 cup butter, cubed
• 1 cup packed brown sugar
• ¼ cup canned pumpkin
• 1 Tbsp. Pumpkin Pie Spice

Directions

• In the bread machine pan, place the first 11 ingredients in the order suggested by the manufacturer. Select the dough setting. Check the dough after 5 minutes of mixing; add 1-2 tablespoons of water or flour if needed.
• Meanwhile, combine the sauce ingredients in a large saucepan; cook and stir until blended. Remove from heat.
• When the dough cycle is completed, turn the dough onto a lightly floured surface. Divide into 36 portions and shape into balls.
• Arrange half of the balls in a greased 10-in. fluted tube pan*, cover with half of the sauce, and repeat, being sure to thoroughly coat the top layer with sauce.
• Let rise in a warm place until doubled, about 45 minutes. Preheat the oven to 375°F. Bake for 20-25 minutes or until golden brown and the internal temperature registers at 190°F. Cover loosely with foil if the top browns too quickly.
• Cool in pan for 10 minutes before inverting onto a serving plate. Serve warm.

*A 12-inch by 4-inch deep cake pan can be used in place of the fluted tube pan.