Skillet Pumpkin Monkey Bread
Skillet Pumpkin Monkey Bread soft pillows of pumpkin bread cover in sugar, cinnamon, ginger, nutmeg, and cloves; perfect for Thanksgiving morning.
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Servings: 22 balls
Calories: 146kcal
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition information is an estimate and may vary with brands of ingredients used.
Nutrition
Calories: 146kcal