Pumpkin Spiced Monkey Bread is a traditional American recipe for a classic Halloween dish of a pumpkin bread flavoured with nuts that's baked as balls in a ring pan and is served by tearing into pieces. The full recipe is presented here and I hope you enjoy this classic American version of: Pumpkin Spiced Monkey Bread.
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Ingredients:
700g plain flour
75g dry milk powder
2 packets, active, dried, yeast
300g granulated sugar
100g butter, melted and cooled
1 tsp sea salt
250ml warm water
400g puréed pumpkin (tinned is fine)
3 1/2 tsp pumpkin pie spice
80g walnuts or pecan nuts, finely chopped
Method:
Combine 420g of the flour in a mixing bowl with the milk powder, yeast, 100g sugar and 50g butter. Mix thoroughly until well combined.
Form a well in the centre of the ingredients and all all the water. Mix to combine then add the pumpkin purée and 2 tsp of the pumpkin pie spice mix. Beat at low speed with an electric mixer for about 3 minutes, scraping down the bowl often with a spatula as you do so. Now beat in enough of the remaining flour to give you a stiff dough.
Turn the dough out onto a lightly-floured work surface and knead well until smooth and elastic (add more flour as needed). Grease a bowl, form the dough into a ball then place in the bowl and turn to coat in the oil. Cover with a damp tea towel and set aside to rise in a warm place until doubled in volume (about 60 minutes).
When the dough has risen, combine the remaining sugar with the remaining pumpkin pie spice in a small bowl. Knock the dough back then divide into three equal portions. Turn out onto a lightly-oiled work surface and shape each piece into a smooth rope, some 45cm long. When done, cut each rope into 18 equal pieces and shape each piece into a smooth ball. Dip each ball in the remaining melted butter then roll in the sugar mixture.
Take 18 of the balls and arrange in he base of a 25cm diameter tube pan that's been lightly greased. Sprinkle 1/3 of the nuts over the top then add a second layer of 18 dough balls, staggering them from the first set. Sprinkle half the remaining nuts over the top then add the remaining dough balls and sprinkle the remaining nuts on top.
Cover the pan with a damp cloth and set aside in a warm place to rise for about 45 minutes, or until doubled in volume. Remove the cloth and transfer the pan to an oven pre-heated to 170°C. Bake for about 60 minutes, or until the top is golden brown and a skewer inserted into the centre emerges cleanly.
Allow to cool in he pan for 20 minutes then invert onto a serving plate. Serve warm, breaking the bread apart with two forks to serve.
