Pumpkin Monkey Bread

These simple and easy to make Monkey Breads are delicious and sure to be a hit this Fall. Share with your friends and family or you may just want keep them all to yourself!

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I will have to admit, I have never actually eaten Monkey Bread in my entire life. BUT I have always seen it in pictures and thought one day I need to try and create that because it looks delicious. Who wouldn’t love some bread coated and baked in delicious syrup and spices?! I own a decent amount of baking equipment, but one very important piece of equipment I was missing was a Bundt cake pan. I debated buying one for this recipe, but I decided to get creative and make do with what I already own.

This hatched my idea of creating Mini Monkey Bread using a cupcake pan. It required the same technique, but on a smaller scale. This way everyone can enjoy pulling apart their own Monkey Bread! In the spirit of fall, I also had to make this pumpkin flavored, of course, haha. If you are intimidated of creating your own bread from scratch, then you’re in good hands. This is only the second time I’ve made bread and I can promise you that it’ll be easy peasy!

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Here’s the 411 for those not familiar with the stars of this recipe:

• Whole Wheat Pastry Flour: This is not the same as Whole Wheat Flour, instead this is lighter and will result in less dense bakes. You are welcome to substitute any flour of your choice whether it is gluten-free or all-purpose but it will result in a different texture.
• Almond Milk: You’re welcome to use any store-bought, plant-based milk (cashew, coconut, hemp, soy, etc.), but if you want to truly elevate your recipe you can make your own milk using my Almond Milk recipe.
• Flaxseed Egg: Flaxseed meal comes from grinded/blended up flaxseeds. When combined with water, it creates a consistency similar to egg. Therefore, it serves as a great replacer for eggs when making baked goods. You can buy Flaxseed seeds and grind/blend it up to make flaxseed meal yourself or you can buy premade flaxseed meal. These both are available at most grocery stores.
• Yeast: Very important in any bread recipe. This is what allows the bread to rise. The trick to to add the yeast with warm water and sugar to get the yeast to start activating.
• Pan: I used a 12 count cupcake/muffin pan to create one batch.

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Prep Time: 1 hour 30 minutes
Cook Time: 30 minutes
Total Time: 2 hours
Servings: 6 large breads

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INGREDIENTS

Monkey Bread

• 2 -3 c Whole Wheat Pastry Flour (may use Gluten-free or All Purpose)
• 1/2 tsp Salt
• 3/4 c Warm Water (think warm bath for a baby temperature)
• 1 1/2 tsp Active Dry Yeast (1 small package)
• 2 Tbsp Coconut Sugar (may use Cane Sugar or Brown Sugar)
• 1/2 c Pumpkin Puree
• 2 Tbsp Coconut Oil
• 1 Flaxseed Egg (1 Tbsp Flaxseed Meal + 2.5 Tbsp Water)
• 1 tsp Vanilla Extract
• 1/2 tsp Cinnamon
• 1/4 tsp Nutmeg, optional
• Granola

Glaze

• 1/4 c Agave (or Maple Syrup)
• 1-2 Tbsp Almond Milk (may use any plant-based milk)

Cream Cheese Icing

• 1/4 c Vegan Cream Cheese
• 1/4 c Powdered Sugar
• 1-2 Tbsp Almond Milk (may use any plant-based milk)

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INSTRUCTIONS

Monkey Bread

1. Preheat oven to 350 degrees F.
2. Combine warm water, yeast, and sugar in a medium bowl. Let this sit for 5-10 minutes to activate the yeast.
3. In a small bowl, create flaxseed egg by combining flaxseed meal with water. Let sit for 5 minutes to thicken.
4. Add flaxseed egg, pumpkin puree, coconut oil, vanilla extract, cinnamon, and nutmeg to yeast mixture. Mix thoroughly.
5. In a medium bowl, combine flour and salt. Add 1 c of flour into wet mixture and thoroughly combine. Add another 1 c of flour into mixture and thoroughly combine. Add ½ c of flour into mixture and thoroughly combine. Add 1 Tbsp of flour at a time until dough is no longer sticky (careful not to add too much flour, which will cause the dough to fall apart).
6. Knead dough for 5-10 minutes. Then place dough into an oiled glass or ceramic bowl.
7. Cover with a clean towel or plastic wrap and proof for 1 hour on the counter top.
8. In a small bowl, prepare the glaze by mixing the agave with almond milk. Set aside for later.
9. Prepare cupcake pan with oil or paper cupcake liners.
10. Remove dough from bowl and “punch back” the dough to remove some air.
11. Create 1 tsp sized dough balls. Create the first layer by placing dough balls in a circle to cover the bottom of the pan (do not push or force dough balls to allow for the dough to expand later). Brush or spoon glaze over the first layer, then top with granola or nuts. Place last layer of dough balls on top, then brush or spoon glaze over the layer and top with granola or nuts.
12. If there are extra dough balls, then simply add another layer!
13. Once all Monkey Breads are completed, set aside to proof for a final 10-15 minutes.
14. Bake for 25-30 minutes until monkey bread is thoroughly baked through.
15. Remove from pan and set on cooling rack to cool for 5 minutes.

Cream Cheese Icing

1. In a medium bowl, whisk or using an electric hand mixer or a whisk, combine the cream cheese and powdered sugar.
2. Once combined, add almond milk 1 Tbsp at a time until desired consistency (if you want it to drizzle add more almond milk and if you want it to be like a smear don’t add almond milk).

Assembly

1. Drizzle cream cheese icing on each Monkey Bread.
2. Top with additional granola and serve right away!

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I hope you have fun creating these mini Monkey Breads and can share them with the ones you love… or just keep them to yourself because they are very delicious, haha. Either way I hope you ENJOY!
- Nutti Nelli

PROCESS SHOTS (Click to enlarge)

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