Friday, November 1, 2013

Bread Machine Pumpkin Monkey Bread

Pumpkin spice is out, I heard a trend watcher say.
The most popular flavor these days is cake batter.
I say time will tell. There are still a lot of links to current products and new recipes starring pumpkin spice on Google.
Here's another:


Pumpkin Monkey Bread made in a bread machine and published in Country Woman magazine.
This is not the fastest way to make monkey bread, but it is the most delicious I’ve found. And, barring the two sticks of butter in the sauce, it might be healthier than quicker versions. Monkey bread is balls of bread dough, coated in butter, sugar and cinnamon and baked in a tube pan. The quickest way to make it may be to use canned biscuits. Monkey bread, especially made that way, is best eaten warm before the biscuit chunks cool and harden. That wasn’t a problem with this version. We had it for dessert one evening, wrapped the leftovers in foil and snacked on it the next day. The sauce does tend to make it a little soggy as the day progresses but it’s not objectionable.
However, it is best served warm when the bread is pillowy. This recipe takes several hours to make because the bread machine, on the dough setting, does the hard work of mixing and kneading for you. It is well worth the wait!

I intend to serve this when we host family for Christmas Eve. My husband requested it on the Thanksgiving spread also.
At other times, I may try some variations … chocolate sauce instead of the spiced cranberry one … forgoing the sauce altogether, cutting the bread into doughnuts and baking them on a cookie sheet.

BREAD MACHINE PUMPKIN MONKEY BREAD
1 cup warm 2 percent milk
¾ cup canned pumpkin
2 tablespoons butter, softened
¼ cup sugar
1 teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
4 to 4 ½ cups all-purpose flour
2 teaspoons active dry yeast



SAUCE:
1 cup butter, cubed
1 cup packed brown sugar
1 cup dried cranberries
¼ cup canned pumpkin
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves

In bread machine, place the first 11 ingredients in order suggested by manufacturer. Select dough setting. Check dough after 5 minutes of mixing; add 1-2 Tablespoons of water or flour if needed.

Meanwhile, in a large saucepan, combine sauce ingredients. Cook and stir until blended. Remove from heat.

When dough cycle is completed, turn dough onto a lightly floured surface. Divide into 36 portions; shape into balls.

Arrange half of the balls in a greased 10-inch fluted tube pan; cover with half of the sauce. Repeat, being sure to thoroughly coat the top layer with sauce.

Let rise in a warm place until doubled, about 30 minutes. Preheat oven to 375 degrees. Bake 20-25 minutes or until golden brown. Cover loosely with foil if top browns too quickly.

Cool in pan 10 minutes before inverting onto a serving plate. Serve warm.

Yield: 18 servings.

Country Woman magazine Oct./Nov. 2013

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