Pumpkin Monkey Bread
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Pumpkin Monkey Bread is a delicious monkey bread flavored with pumpkin, pecan, and warm autumn spices and then drizzled with a pumpkin spice cream cheese drizzle. This tasty recipe can be served as both a breakfast and a dessert. You choose!
We love monkey bread around here! This is not the first monkey bread recipe I have shared with you (and I’m sure it won’t be my last). I have also shared:
- Instant Pot Monkey Bread
- Easy Crock Pot Cinnamon Roll Casserole
- Pull-Apart Pizza Bread (monkey bread’s savory cousin)
- Air Fryer Monkey Bread (exclusively in my cookbook)
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❤️Why You’ll Love This Recipe
This monkey bread recipe is a fun pumpkin-themed recipe for everyone counting the days until Fall.
It’s made with pumpkin puree (of course), chopped pecans, and topped with a comforting pumpkin spiced cream cheese frosting that will make your mouth water. Serve it with a homemade pumpkin spice latte and you have a delicious breakfast.
If you’re looking for a tasty protein option to serve with this, try my recipe for meal prep eggs. It is a Starbucks egg-bite copycat. It’s perfectly simple and delicious.
📋Ingredients
To make pumpkin monkey bread, you will need the following ingredients:
Pumpkin Puree: Look for “pure pumpkin” on the can. Avoid the pumpkin pie filling. Homemade puree can also be used.
White bread: This recipe calls for white bread for its simple flavor that isn’t overpowering. It also absorbs the liquid well.
Pumpkin Pie Spice: You can find this seasoning mixture in the spice aisle. Alternatively, you can make your own pumpkin pie spice. Scroll down to “expert cooking tips” for the recipe.
Scroll to the bottom for the complete list of ingredient measurements and printable recipe card.
📖 Ingredient Swaps
Bread: White bread can be substituted for whole wheat bread or gluten-free bread. However, the overall texture will be slightly different.
Milk: The milk in this recipe is used to make cream cheese icing. Feel free to swap out the milk for any milk variety you prefer. Keep in mind that this recipe does call for cream cheese and evaporated milk, so making it a non-dairy recipe would be challenging.
Pecans: The pecans can be swapped out for your favorite nut or omitted altogether.
🥣Special Equipment
Bundt Pan: This recipe calls for a bundt pan. Look for a 12-cup bundt pan. You can find bundt pans at most local retailers. There are also a lot of options on Amazon. I like the Nordicware and Wilton brands.
🔪Step-by-Step Instructions
👩🏻🍳Expert Cooking Tips
Use Stale Bread
Use stale bread for the best results. If possible, cube the bread and leave it out overnight before baking. This is not required but will give you the best-textured monkey bread.
Homemade Pumpkin Pie Spice
You can find this seasoning mixture in the spice aisle. Alternatively, you can make your own pumpkin pie spice.
Simply combine 3 TBSP Cinnamon + 2 tsp Ginger + 2 tsp Nutmeg + 1 1/2 tsp allspice + 1 1/2 tsp cloves. Store your pumpkin spice at room temperature in an air-tight container and use it all season long.
Cook Times Vary
Many different factors can affect cooking time. From the temperature of your ingredients to the accuracy in temperature of your oven. The biggest challenge with monkey bread is it can sometimes look finished on top but not fully cooked in the middle.
When the cooking time has ended, check toward the center of the monkey bread to make sure it is cooked all the way through. If the center still looks very gooey, add 5-10 minutes more time in the oven and check again.
💭Recipe FAQs
Ah, doughy monkey bread can be a bit disappointing, can’t it? But don’t worry, we can troubleshoot this together. There are a few common reasons why your monkey bread might turn out doughy.
First off, it could be a case of underbaking. If you take it out of the oven too soon, the dough won’t have a chance to fully cook through. So, next time, make sure to follow the baking time recommended in your recipe and check for that golden brown color on the outside.
Another possibility is that you might be using too much dough for your pan. If the pieces are stacked too closely together or the pan is overcrowded, it can prevent the heat from reaching the center, leaving it doughy. To fix this, you can either use a larger pan or reduce the amount of dough you’re using for each piece. This way, the heat can circulate evenly, and you’ll have perfectly cooked monkey bread in no time.
No bundt pan? No problem! You can totally make monkey bread without one. Just raid your kitchen for a suitable alternative. One of the easiest options is to use a regular round cake pan. It might not have that iconic bundt shape, but it’ll do the job just fine. Make sure to grease it up generously to prevent your monkey bread from sticking.
If you’re feeling a bit creative and want to get fancy, you can use a muffin tin. Yep, you heard me right! This will give you individual monkey bread muffins, which can be super cute and fun to serve. Just divide the dough into muffin-sized portions and bake them in the tin. Remember to grease each muffin cup, so your monkey bread doesn’t get stuck.
Refrigeration of leftover monkey bread is generally not recommended. This is due to the potential adverse effect of refrigeration on its texture, potentially leading to dryness and loss of its desirable gooey consistency.
Instead, it is advisable to preserve the leftover monkey bread by covering it with either plastic wrap or aluminum foil and storing it at room temperature.
In case of an abundance of leftovers and concerns regarding their longevity, an alternative approach is freezing. Individual portions should be securely wrapped in plastic wrap before being placed in a freezer bag or an airtight container. When ready to enjoy, let it defrost at room temperature for about half an hour and then reheat in the oven or air fryer.
Fixing undercooked monkey bread is a cinch, and you can totally salvage that gooey goodness. First things first, don’t panic!
Preheat your oven to about 350°F and get ready to work your magic.
Grab some aluminum foil and loosely cover the monkey bread to prevent it from browning too much. Then, pop it back in the oven for about 10-15 minutes.
Keep an eye on it, though, because you don’t want it to turn into a rock. Once it’s nice and toasty on the outside and soft on the inside, you’re good to go. And voilà, you’ve turned your undercooked monkey bread into a warm and gooey delight!
🎃More Pumpkin Recipes
If you tried this Pumpkin Monkey Bread Recipe or any other recipe on my website, I would love it if you could leave me a 🌟 star rating and let me know how you liked it in the 📝 comments below. ❤️
Pumpkin Monkey Bread Recipe
Ingredients
- 2 large eggs
- 1 cup granulated sugar
- 1/4 cup unsalted butter melted
- 2 teaspoons cinnamon
- 1 15-ounce can pumpkin puree
- 1/2 5-ounce can evaporated milk
- 1/2 cup chopped pecans
- 1 tablespoon vanilla extract
- 1 teaspoon baking soda
- 1/2 loaf white bread cubed
- 8 ounce cream cheese softened
- 1/2 cup powdered sugar
- 1 1/2 teaspoons pumpkin pie spice
- 1/4 cup milk any variety
Instructions
- Preheat oven to 375°F. Grease a bundt pan and set aside.
- In a large bowl, whisk together eggs, sugar, butter, and cinnamon. Add in pumpkin, evaporated milk, pecans, vanilla, and baking soda. Stir until just combined. Add cubed bread and stir until bread is evenly coated.
- Pour mixture into a greased bundt pan. Bake for 30 minutes, until monkey bread is golden brown. Remove from oven and let cool for 5 minutes.
- Meanwhile, whisk cream cheese by hand or with an electric mixer, until fluffy. Add powdered sugar and pumpkin pie spice. Keep whisking until light and fluffy and fully combined. Slowly add in milk until it is thin enough to drizzle instead of spread.
- Remove monkey bread from the pan by inverting it onto a plate. Drizzle cream cheese frosting over cooled monkey bread. Serve and enjoy.
