Caramel, Pumpkin and Pecan Monkey Bread

60 20 servings, 1/20 recipe (56 g) each
Recipe By
2
(1) 0 Reviews
Prep Time
25
min.
Total Time
1
hr.
Servings

20 servings, 1/20 recipe (56 g) each

If you've got refrigerated biscuits, you've got the beginnings of this scrumptious caramel-topped pumpkin pecan monkey bread.

Read MoreRead Less

What You Need

Sale Whale Button ?
Select All
Add To Shopping List

Make It

Tap or click steps to mark as complete

  • 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 bread warm.

Substitute

Substitute pumpkin pie spice for the cinnamon.

Servings

  • 20 servings, 1/20 recipe (56 g) each

Nutritional Information

Serving Size 20 servings, 1/20 recipe (56 g) each
AMOUNT PER SERVING
Calories 150
% Daily Value
Total fat 6g
Saturated fat 2.5g
Cholesterol 5mg
Sodium 210mg
Carbohydrate 23g
Dietary fibre 1g
Sugars 14g
Protein 2g
   
Vitamin A 10 %DV
Vitamin C 0 %DV
Calcium 4 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rate this Recipe

Leave a Review

K:64674v1ec:175710

>
AdChoices