CARAMEL, PUMPKIN & PECAN MONKEY BREAD
If you've got refrigerated biscuits, you've got the beginnings of this scrumptious caramel-topped pumpkin pecan monkey bread.
Provided by My Food and Family
Categories Home
Time 1h
Yield 20 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Cook and stir caramels, milk and butter in medium saucepan on medium heat 8 to 10 min. or until caramels are completely melted and mixture is well blended. Add pumpkin; mix well. Pour half into 12-cup fluted tube pan or 10-inch tube pan sprayed with cooking spray; sprinkle with nuts.
- Mix sugar and cinnamon. Dip biscuit pieces in sugar mixture, turning to evenly coat each piece; place in layers over pumpkin mixture in pan. Cover with remaining pumpkin mixture.
- Bake 35 min. or until golden brown. Cool in pan 10 min.; invert onto serving plate. Remove pan. Serve warm.
Nutrition Facts : Calories 190, Fat 9 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 5 mg, Sodium 270 mg, Carbohydrate 25 g, Fiber 1 g, Sugar 16 g, Protein 3 g
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