BREAD MACHINE PUMPKIN MONKEY BREAD

Bread Machine Pumpkin Monkey Bread image

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

Provided by Taste of Home

Time 1h5m

Yield 18 servings.

Number Of Ingredients 20

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
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves

Steps:

In bread machine pan, place the first 11 ingredients in order suggested by manufacturer. Select dough setting. Check dough after 5 minutes of mixing; add 1-2 tablespoons of water or flour if needed., Meanwhile, in a large saucepan, combine sauce ingredients; cook and stir until blended. Remove from heat., When dough cycle is completed, turn dough onto a lightly floured surface. Divide into 36 portions; shape into balls., Arrange half of the balls in a greased 10-in. fluted tube pan; cover with half of the sauce. Repeat, being sure to thoroughly coat the top layer with sauce., Let rise in a warm place until doubled, about 30 minutes. Preheat oven to 375°. Bake 20-25 minutes or until golden brown. Cover loosely with foil if top browns too quickly., Cool in pan 10 minutes before inverting onto a serving plate. Serve warm.

Nutrition Facts : Calories 302 calories, Fat 12g fat (8g saturated fat), Cholesterol 32mg cholesterol, Sodium 234mg sodium, Carbohydrate 46g carbohydrate (22g sugars, Fiber 2g fiber), Protein 4g protein.