Pumpkin Spiced Monkey Bread Recipe

How to Make Pumpkin Spiced Monkey Bread

1. In a large mixing bowl, combine 3 cups all-purpose flour, 1/4 cup nonfat dry milk powder, 2 1/4 teaspoons active dry yeast, 1/2 cup granulated sugar, 1/4 cup (1/2 stick) unsalted butter, softened, and 1 teaspoon salt.
2. Mix dry ingredients well.
3. Make a well in the center of the dry ingredients and pour in 1 cup warm water (105-115°F).
4. Add 1 cup pumpkin puree and 2 teaspoons pumpkin pie spice.
5. Beat at low speed with an electric mixer for 3 minutes, scraping down the bowl often.
6. Gradually beat in enough of the remaining 1 cup all-purpose flour to make a stiff dough.
7. Turn the dough onto a lightly floured surface and knead until smooth and elastic, about 5-7 minutes, adding more flour as needed.
8. Wash and grease a large bowl. Place the dough in the bowl, turning to coat.
9. Cover and let rise in a warm place until doubled in size, about 40-50 minutes.
10. Lightly grease a 10-inch tube pan.
11. In a small, shallow bowl, combine 1/2 cup granulated sugar and 1 teaspoon pumpkin pie spice.
12. Punch down the dough and divide it into thirds.
13. Roll each third into an 18-inch rope on a lightly floured surface.
14. Cut each rope into 18 equal pieces.
15. Shape each piece into a smooth ball.
16. Melt 1/2 cup (1 stick) unsalted butter. Dip each ball in the melted butter, then roll in the sugar mixture.
17. Arrange 18 balls in the bottom of the pan, sprinkling with 1/3 cup chopped pecans.
18. Top with another layer of 18 balls, staggering them, and sprinkle with another 1/3 cup pecans.
19. Repeat with the remaining balls and pecans.
20. Cover the pan lightly and let rise in a warm place for 45 minutes, or until almost doubled.
21. Preheat oven to 350°F (175°C).
22. Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean.
23. Cool in the pan on a wire rack for 20 minutes before inverting onto a serving plate.
24. Serve warm, pulling apart the bread with two forks. Makes 12-16 servings.