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Pumpkin Pull Apart Bread

Pumpkin Pull-Apart Monkey Bread with Maple Glaze

Pumpkin Pull Apart Monkey Bread is dough dipped in butter and cinnamon sugar, baked and then topped with a buttery maple glaze. Fall dessert perfection!

Course Breakfast
Prep Time 2 hours 30 minutes
Cook Time 30 minutes
Total Time 3 hours
Servings 6 servings
Calories 632 kcal
Author Lauren Brennan

Ingredients

for the dough

  • 1/4 cup warm water
  • 1/4 cup warm milk
  • 1 1/2 teaspoons active dry yeast
  • 1/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 1 egg beaten
  • 2 tablespoons melted butter cooled
  • 2/3 cup pumpkin puree
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 2 2/3-3 1/3 cups bread flourfor the coating
  • 1/3 cup melted butter
  • 3/4 cup granulated sugar
  • 1 1/2 teaspoons ground cinnamon
  • for the glaze-
  • 1 cup powdered sugar
  • 2 tablespoons melted butter
  • 1 teaspoon vanilla
  • 2-3 tablespoons milk
US Customary - Metric

Instructions

  1. In large stand mixer fitted with the dough hook attachment, stir milk, water, yeast and sugar together. Let it sit for 5-10 minutes to proof yeast. If mixture is foamy, then you can continue. {If nothing happens, then odds are your yeast is no good, or you killed it with hot water and milk! Try to get your water and milk to be warm to the touch, like baby bath water.}
  2. Stir in salt, egg, butter, pumpkin puree, cinnamon, nutmeg, and half the flour and mix. With mixer on, pour in remaining flour bit by bit until dough pulls away from the sides and is sticky but when touched doesn't really stick to your hands. {For me, that was 2 tablespoons shy of 3 cups of flour.} Once you reach this stage, turn mixer on for 4-5 minutes to knead. Lightly grease dough and bowl and cover to rise for 1 hour. Stick it somewhere warm and draft-free.
  3. Lightly grease a bundt with non stick cooking spray or line a 9" cake pan with parchment paper and set aside. Create a coating station by placing sugar and cinnamon together in a small bowl and melting the butter in another bowl. Punch down dough and remove from bowl. Cut dough into small pieces about 1 tablespoon in size. Roll in butter, coat in cinnamon sugar and place into prepared pan. Repeat until no dough remains. If there is extra butter or sugar, pour over the top of the dough pieces in the pan. Cover pan gently with plastic wrap and let rise another hour in a warm spot in your kitchen.
  4. Preheat oven to 350 degrees. Place pan of bread onto a baking sheet to catch drips and bake for 25 - 35* minutes or until the top begins to brown slightly and the center is thoroughly baked. Remove from oven and cool 10 minutes.
  5. While monkey bread is cooling, prepare glaze by mixing all ingredients together until smooth and thick.
  6. Remove warm pull aparts onto serving dish and drizzle with glaze. Serve warm.
  7. *If you are using a bundt pan, your pull apart bread will be done around 25 minutes. If you are using a cake pan, think more like 35 minutes.
Nutrition Facts
Pumpkin Pull-Apart Monkey Bread with Maple Glaze
Amount Per Serving
Calories 632 Calories from Fat 180
% Daily Value*
Total Fat 20g 31%
Saturated Fat 12g 60%
Cholesterol 75mg 25%
Sodium 372mg 16%
Potassium 177mg 5%
Total Carbohydrates 103g 34%
Dietary Fiber 3g 12%
Sugars 54g
Protein 10g 20%
Vitamin A 96.8%
Vitamin C 1.4%
Calcium 4.6%
Iron 6.5%
* Percent Daily Values are based on a 2000 calorie diet.