|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
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
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
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.
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