Best Katie Lees Pumpkin Monkey Bread With Orange Pumpkin Glaze Recipes

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PUMPKIN BREAD WITH AN ORANGE SPICE GLAZE



Pumpkin Bread With an Orange Spice Glaze image

This is a delicious pumpkin bread with a sweet orange glaze. It is perfect for a cool fall afternoon!

Provided by TriCam114

Categories     Breads

Time 1h10m

Yield 2 loaves, 16 serving(s)

Number Of Ingredients 16

3/4 cup vegetable oil
4 eggs
1 (15 ounce) can pumpkin puree (Not pumpkin pie filling)
2 cups white sugar
1/4 cup orange juice
1 teaspoon salt
1 teaspoon cinnamon
3 1/2 cups white flour
2 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon ground cloves
1 teaspoon nutmeg
1 cup confectioners' sugar
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/3 cup orange juice

Steps:

  • Preheat oven to 350ºF.
  • Grease 2 8"x4" loaf pans.
  • In a large mixing bowl, cream together oil, eggs, pumpkin and sugar.
  • Stir In orange juice.
  • In another mixing bowl, sift together flour, baking soda, baking powder, salt, cloves, cinnamon and nutmeg.
  • Combine both mixtures and mix well.
  • Spoon batter into pans and bake for 50-60 minutes.
  • Cool in pans for 10 minutes and turn onto wire racks to finish cooling.
  • Combine glaze ingredients and brush on warm, but not hot, bread.

MONKEY BREAD



Monkey Bread image

Provided by Katie Lee Biegel

Categories     dessert

Time 1h

Yield 12 servings

Number Of Ingredients 8

Nonstick cooking spray, for greasing the pan
Four 12-ounce cans regular-size flaky biscuits, such as Pillsbury
1 cup sugar
1 tablespoon plus 1 1/2 teaspoons ground cinnamon
1/2 teaspoon cardamom
Zest from 2 oranges
4 tablespoons (1/2 stick) unsalted butter
1 teaspoon pure vanilla extract

Steps:

  • Preheat the oven to 350 degree F. Grease a 10-inch Bundt or tube pan with nonstick cooking spray.
  • Cut the biscuits into quarters and roll into balls. Combine 2/3 cup of the sugar, 1 1/2 teaspoons of the cinnamon, the cardamom and the zest from 1 orange in a shallow dish. Roll the biscuit balls in the mixture. Place the coated balls in the pan, sprinkling some of the mixture over the balls occasionally while filling the pan.
  • Melt the butter in a small saucepan over medium-low heat. Add the remaining 1/3 cup sugar and 1 tablespoon cinnamon and the vanilla. Warm, stirring occasionally, until the sugar dissolves. Add the remaining orange zest and pour over the top of the biscuit balls.
  • Bake until the top of the bread is golden and caramelized, about 30 minutes. Remove from the oven and let sit at least 5 minutes. Unmold the monkey bread onto a cake plate. Slice or pull apart to serve.

MINI PUMPKIN SPICE CAKES WITH ORANGE GLAZE



Mini Pumpkin Spice Cakes with Orange Glaze image

Provided by Sandra Lee

Categories     dessert

Time 1h10m

Yield 8 bundt cakes

Number Of Ingredients 12

Oil, for pans
Flour, for pans
1 (18.25-ounce) box spice cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 eggs
2/3 cup heavy cream
1 (12-ounce) bag premier white morsels
Red and yellow food coloring
Marzipan Stems and Leaves:
1 (7-ounce) package marzipan (recommended: Odense)
Green food coloring

Steps:

  • Cake Preparation:
  • Preheat oven to 350 degrees F.
  • Oil and flour 8 mini bundt pans. Combine cake mix, water, oil, and eggs in large bowl. Beat for 2 minutes, or until well blended. Divide batter equally among prepared pans. Bake for 20 minutes, or until toothpick inserted near center of cakes comes out clean. Cool cakes in pans on cooling racks for 15 minutes. Invert cakes onto wire rack and cool completely.
  • For the Orange Glaze:
  • Heat cream in small saucepan over medium heat until just simmering; remove from heat. Add white morsels and stir until melted and smooth. Stir in food colorings, 1 drop at a time, until desired color is achieved. Drizzle glaze over cakes. Refrigerate cakes for 10 minutes, or until glaze is firm. Cover and reserve any remaining glaze.
  • For the Marzipan Stems and Leaves:
  • Place marzipan in medium bowl. Using latex gloves, knead food coloring, 1 drop at a time, into marzipan until desired color is achieved. Divide marzipan into 2 equal pieces. Roll 1 marzipan piece into a 12-inch-long log. Cut log crosswise into 8 equal pieces; set aside to use as stems. Flatten remaining marzipan piece, then place between 2 sheets of plastic wrap. Using rolling pin, roll out marzipan to 1/4-inch thickness. Using a leaf-shaped cookie cutter or small sharp knife, cut out 24 leaves. Decorate cakes with marzipan stems and leaves. Reheat reserved glaze. Serve cakes, passing glaze alongside.

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