Bread Machine Pumpkin Monkey Bread Recipe: How to Make It
I love making this pumpkin monkey bread for a holiday brunch. Leftovers reheat well, and the sauce is good enough to make extra to use as waffle and pancake syrup. —Emily Main, Tonopah, Arizona
Ingredients
- 1 cup warm 2% milk (70° to 80°)
- 3/4 cup canned pumpkin
- 2 tablespoons butter, softened
- 1/4 cup sugar
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 4 to 4-1/4 cups all-purpose flour
- 2 teaspoons active dry yeast
- SAUCE:
- 1 cup butter, cubed
- 1 cup packed brown sugar
- 1 cup dried cranberries
- 1/4 cup canned pumpkin
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