Pumpkin Monkey Bread
Makes two loaves with around 10 pull-apart pieces each.
Ingredients
- 1 cup milk
- ⅓ cup butter
- 2 packages yeast (4½ teaspoons)
- ½ cup sugar
- 1 teaspoon salt
- 1 cup pumpkin puree (not canned pumpkin pie filling)
- 4-5 cups flour
- 4-6 tablespoons melted butter
Directions
- Heat the milk and ⅓ cup butter until the butter melts, then cool to 110°F. Dissolve the yeast in the milk, the stir in the sugar and salt.
- When the yeast starts to foam, combine it with the pumpkin and 3 cups of the flour. Beat it in a mixer for 3 minutes.
- Stir in an additional cup of flour and knead until smooth either by hand or with the dough hook of your mixer. Add additional flour as necessary.
- Place the dough in a greased bowl, cover, and let rise until double (approximately 1 hour.)
- Punch down dough and let rest. Roll out to ½ inches thick. Cut into 2 inch square pieces.
- Dip each piece in melted butter and place in two round 1½ quart baking dishes. Cover and let proof another 30 minutes.
- While the bread is proofing, preheat the oven to 325°F.
- Bake for 45 minutes or until golden brown and not soft in the middle. Cool in pans for 10 minutes, then invert onto wire racks.
- Serve with honey, apricot jam, orange marmalade or as desired.