Orange-Pumpkin Whole Wheat Monkey Bread

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Monkey bread as it’s usually made is something I’d never eat. It’s made from canned biscuits coated with loads and loads of butter and sugar. If I ate something like that, I’d feel bad later from the sugar crash and too much butter.
My mom used to make a savory “monkey bread” from a yeasted dough that was completely different, though. I loved hers, and when I came across a sweet yeasted version in Cooking Light, I knew I wanted to make my own.The magazine reduced the fat and sugar a good bit from the original, and I reduced it more. I also used all whole wheat flour and a good bit more orange juice. The magazine version had icing on top, but I thought it was sweet enough without it. Finally, I had some peeled, roasted pumpkin in my freezer, so I mashed that up and threw it in the dough. To bring the orange and pumpkin flavors together I added cinnamon, nutmeg, ginger and cloves. Delicious, and I feel better after eating some, not worse.
Theoretically this is a breakfast dish, but we couldn’t resist having it for dessert. Thus, I’m entering it in Raven’s Cook. Eat. Delicious – Desserts, which I am hosting this month. We are headed to the Florida Keys for a week, so I won’t be posting in the meantime, but I’ll be able to read and comment on your delicious entries to the event, so send them my way!
Orange-Pumpkin Whole Wheat Monkey Bread
Dough:
1 cup almond milk, warm
1/3 cup orange juice
3 tablespoons Earth Balance margarine
1 cup mashed pumpkin (mine was roasted but canned would work)
1/4 brown sugar
2 tablespoons ground flax seed
2 teaspoons yeast (or 1(1/4-oz.) packet)
1/2 teaspoon salt
1/4 cup vital wheat gluten
3-1/2 cups whole wheat flour
Heat almond milk, orange juice and eb over medium low heat until the eb melts and the mixture is warm (don’t get it above 110 F; 105 F is ideal.)
Transfer the almond milk mixture to the bowl of a stand mixer or a large mixing bowl. Add the pumpkin, brown sugar, flax seed, yeast and salt.  Mix well with regular beaters (or a whisk if mixing by hand.) Stir in the flour, and knead with dough hooks on the lowest setting for 5 minutes, or knead by hand for 10 minutes. Transfer to an oiled bowl. Cover and set aside for an hour or until doubled in size.
Make sugar coating. Oil a 9-inch springform or cake pan. Preheat oven to 350 F.
Sugar coating:
1/3 cup orange juice
1 cup sugar
1-1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger powder
1/2 teaspoon cloves
Have orange juice at hand in a medium bowl. In another bowl, mix together the brown sugar, cinnamon, nutmeg, ginger and cloves.
Punch down dough and divide into 8 pieces. Roll each piece into a rope and then slice each into 8 chunks. Dip a chunk into the orange juice and roll in the sugar coating. Place in the pan. Repeat with remaining chunks of dough; you’ll end up with two layers of dough pieces. If you have any leftover sugar mixture, pour it over the top.
Bake for 30-35 minutes until firm in the center. Let cool for 5-10 minutes, then pop the ring off the springform pan, or if using a cake pan, turn upside-down over a plate.
Serves a crowd.

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7 Responses

  1. This monkey bread looks very nice! I like that you’ve used all whole-wheat flour. I love pumpkin in baked goods: I made bread with it and also scones. But I have yet to pair it with orange.

  2. Wow this looks amazing!! YUM!!!

  3. Hey Claire! 1st time here! I thoroughly enjoyed browsing through your blog! :) You’ve got a wonderful site!

  4. I made this recipe this morning for my daughter and her friends who were having a sleepover. Yummy! This was my first experience making monkey bread because I never liked the idea of feeding my family that much canned biscuit dough. I used roasted squash instead of pumpkin because that’s what I had. (The girls had no idea!) Thank you so much for sharing this recipe (and thank you to An Opera Singer in the Kitchen for passing it on via Facebook yesterday.)

  5. Hi there, today I am collecting pumpkin recipes. Please do drop me a line on ca4ole@gmail.com if you are ok with me linking to your post in my blog (Carole’s Chatter). Cheers

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