Skillet Pumpkin Monkey Bread soft pillows of pumpkin bread cover in sugar, cinnamon, ginger, nutmeg, and cloves; perfect for Thanksgiving morning.
This skillet pumpkin monkey bread is a real treat. The whole family went a little crazy over this bread. It sure doesn’t last very long.
I couldn’t resist sharing one more pumpkin recipe before Thanksgiving. I can’t believe it will be here in a couple of days. I know that my family would love waking up to this pumpkin monkey bread Thanksgiving morning or maybe Christmas morning.
I have fallen in love with making bread in my cast iron skillet. The bread always turns out soft and delicious. This is my favorite baking dish for yeast breads that I make into buns.
What is monkey bread?
Monkey bread is a sweet dough that is rolled in butter than usually rolled in cinnamon and sugar. It is placed in a cake pan and baked. It is served for breakfast or even dessert.
Steps in making skillet pumpkin monkey bread:
- Prepare the bread dough
- Let the bread dough rise for about 1 hour
- Make the bread dough into balls
- Dip/roll the balls of dough in melted butter
- Then dip/roll in a mixture of sugar, cinnamon, ginger, nutmeg, and cloves
- Arrange the balls in a greased cast iron skillet.
- Let the bread rest for 1/2 hour.
- Bake for 25 to 27 minutes in a 375 degree F oven.
Looking for other yeast bread recipes? Check these out:
Skillet Pumpkin Monkey Bread
- 2 1/2 to 3 cups flour
- 2 1/4 teaspoons yeast
- 1 1/4 cup sugar divided
- 1 teaspoon salt
- 2/3 cup milk
- 7 tablespoons butter divided
- 3/4 cup pumpkin puree
- 1 tablespoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/8 teaspoon cloves
- Heat the milk and 3 tablespoons of butter until warm (110 to 120 degrees F).
- In a large bowl combine the yeast, 1/4 cup sugar, and salt. Add the heated milk and melted butter mixture and mix in with a wooden spoon
- Mix in the pumpkin puree. Gradually knead in enough of the flour to make a soft dough. Continue to knead the bread until the dough is smooth and elastic.
- Grease the bottom of the bowl and turn the dough to grease both sides. Cover and place in a warm place for 1 hour or until the dough is double in size.
- Prepare the cinnamon mixture. Combine the remaining 1 cup of sugar, cinnamon, nutmeg, ginger, and cloves. Set aside.
- Melt the remaining 4 tablespoons of butter.
- Grease a 10" cast iron skillet
- Once the bread is doubled in size divide the dough and roll it into 22 balls.
- Dip/roll each ball in the melted butter and then the sugar mixture. Place the balls in the prepared skillet. If any of the sugar mixture is left you can sprinkle it over the balls. Let the balls rest for 1/2 hour.
- Place the skillet in a preheated oven that has been preheated to 375 degrees F.
- Bake for 25 to 27 minutes. Remove from the oven cool slightly before serving.