Pumpkin Monkey Bread with Orange Glaze
Votes: 2
Time: 1 hour 25 minutes
Complexity: easily
Servings: 12
Complexity: easily
Servings: 12
Nutritional value per serving:
Calories 376, total fat 7 G., saturated fats 3 G., proteins 7 G., carbohydrates 73 G., fiber 3 G., cholesterol 10 mg, sodium 477 mg, sugar 33 G.
Calories 376, total fat 7 G., saturated fats 3 G., proteins 7 G., carbohydrates 73 G., fiber 3 G., cholesterol 10 mg, sodium 477 mg, sugar 33 G.
This isn't a traditional version of sweet monkey bread, but if you love the aroma of autumn spices, you'll love it. The dough pieces are rolled not just in cinnamon, but in a pumpkin pie spice mixture, then layered in a pan with pumpkin butter, and baked in the oven, where the magic happens! The bread turns out fluffy, sticky, delicious, and fragrant. Perfect for autumn tea.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Pumpkin bread
- 1/4 cup unsalted butter
- 1 tbsp. pumpkin puree
- 3/4 cup light brown sugar
- 0.5 tsp coarse salt
- 0.5 cup granulated sugar
- 1 tsp pumpkin pie spices
- 2 tubes of 450 g chilled biscuit dough, cut each piece into quarters and roll into balls
- Special equipment: 12 cup bundt cake pan
Glaze
- 1.5 cups powdered sugar
- 1 tbsp orange zest + 3–4 tbsp freshly squeezed orange juice (Navelin)
- 0.5 tsp pumpkin pie spice mix
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Recipes with similar ingredients: puff pastry, pumpkin puree, pumpkin pie spice, Orange zest, powdered sugar
Cooking the dish according to the recipe:
- Preheat oven to 175°C.
- Pumpkin bread:
Melt the butter in a saucepan. Stir in the pumpkin puree, brown sugar, and salt until smooth. Remove from heat. In a large bowl, combine the granulated sugar and pumpkin pie spice. Add the dough balls and roll to coat. - Spread a third of the pumpkin puree in the bottom of the muffin tin. Top with half of the dough pieces, then add another third of the pumpkin puree. Top with the remaining dough pieces, then the remaining pumpkin puree. Bake until golden brown on top, 35–45 minutes. Cool on a rack for 15 minutes.
- Glaze:
Meanwhile, combine the powdered sugar, zest, juice, and pumpkin pie spice in a bowl until smooth. Invert the monkey bread onto a plate, remove from the pan, and drizzle with the glaze.
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