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Recipe from: chewnibblenosh Image credit: Christine |
Pumpkin
Spice Monkey Bread
“I let the bread cool in the pan for
about ten minutes, allowing that butter and sugar to settle in to every nook
and cranny, and then I flipped the pan out onto a large platter.” Christine
Ingredients:
3 cans
refrigerated biscuit dough (I used Grands Jr. Golden Layers Buttermilk
biscuits. Be sure to use regular sized biscuits, not the oversized kind!)
¾ cup canned
pumpkin
1½ cups brown
sugar, divided
½ cup chopped
pecans
1 tsp.
pumpkin pie spice
1 tsp. pure
vanilla extract
1 stick
butter
Instructions:
Preheat the
oven to 350*F.
Spray a fluted bundt pan with nonstick spray, and lightly flour
the pan.
In a large
bowl, combine the pumpkin, ½ cup of the brown sugar, pecans, pumpkin pie
spice,
and vanilla.
Separate the
biscuits and cut each biscuit into quarters.
Add the biscuit pieces to the
bowl, and stir to coat the biscuit pieces with the pumpkin mixture.
Add the
coated biscuits to the prepared pan, making sure they are distributed evenly
around the pan.
In a small
saucepan, heat the butter and remaining 1 cup of brown sugar over medium heat.
Stir to combine, and once the butter has melted, allow the mixture to cook for
1 minute,
stirring, to melt the sugar.
Pour the
butter mixture over the biscuits in the pan.
Place the pan
in the oven, with a piece of foil on the rack below the pan, just in case it
bubbles over.
Bake, at
350*F, for 35-45 minutes, until top is golden and bubbly, and the center of the
monkey bread is cooked through. (You can poke it with a cake tester and if it
feels gooey, give it a little while longer.)
Allow the
bread to rest in the pan for 10 minutes, and then carefully flip out onto a platter.
Serve warm.
ENJOY!
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