Pumpkin Monkey Bread


1 tbsp active dry yeast (not rapid rise)

1⁄2 cup granulated sugar, plus 1 tbsp for yeast (for bread)

4 1⁄2 to 5 cups all-purpose flour

1 tsp cinnamon (for bread)

1⁄2 tsp ground ginger (for bread)

6 tbsp unsalted butter, softened

1 1⁄2 cup granulated sugar (for Spiced Sugar)

1⁄2 tsp cinnamon (for Spiced Sugar)

1⁄8 tsp ground ginger (for Spiced Sugar)

1 cup Organic Valley Whole Milk, heated to 110.

1 cup canned pumpkin puree

2 tsp salt

1⁄2 tsp ground nutmeg (for bread)

1⁄4 tsp ground cloves (for bread)

1⁄2 cup unsalted butter, melted

1⁄2 cup brown sugar (for Spiced Sugar)

1⁄4 tsp ground nutmeg (for Spiced Sugar)

1⁄8 tsp ground cloves (for Spiced Sugar)

To make the Bread Dough

Dissolve yeast in 110 milk in large bowl of electric mixer, then let stand 10 minutes.

Add 1⁄2 cup sugar (or brown sugar for caramelized flavor), pumpkin puree, 4 1⁄2 cups flour, salt and spices for bread.

Beat until a soft dough forms, 2 minutes.

Add more flour to form a smooth and moist (but not sticky) dough, beat 3 to 4 minutes more.

Add softened butter and mix until just combined.

Place dough in a buttered, medium sized bowl, turning the dough to coat.

Cover and let rise in a warm, draft-free place until dough has doubled in size, 45 minutes to 1 hour.

For the Spiced Sugar

Combine all ingredients for Spiced Sugar in a shallow bowl, then stir to mix well.

To assemble the Monkey Bread

After dough has risen to double in size, punch dough down and transfer to a lightly floured surface.

Divide evenly into 1 1/2" sized pieces then roll each piece into a ball.

Butter a 10" Bundt pan or ring shaped cake pan or mold.

Dip each ball of dough into melted butter, then dip into spiced sugar.

Place rolls evenly in prepared pan, stacking on top of one another.

Pour any remaining butter over all and sprinkle with remaining spicy sugar.

Cover and let rise in a warm, draft free place until doubled, 1 hour to 1 hour 20 minutes.

Heat oven to 350. Bake bread until puffed and light golden brown, about 35 minutes.

Cool 5 minutes in pan then invert onto a serving plate.

Serve warm or at room temperature. Enjoy!
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