Pumpkin Pecan Monkey Bread
Give your monkey bread a pumpkin twist with this gooey, perfect fall favorite recipe, Pumpkin Pecan Monkey Bread, with a pumpkin spice cream cheese drizzle included.
Servings 1 bundt pan
Ingredients
- ½ loaf white bread
- ½ can evaporated milk
- 1 tablespoon vanilla extract
- 2 eggs
- 1 can pumpkin purée
- 2 teaspoon cinnamon
- ¼ cup butter melted
- ½ cup chopped pecans
- 1 teaspoon baking soda
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- For Frosting
- 8 oz cream cheese
- ½ cup powdered sugar
- 1 ½ teaspoon pumpkin spice
- ¼ cup milk
Instructions
- Preheat oven to 375F degrees.
- Cut bread slices into half-inch cubes, place into a bowl, and set aside.
- Whisk eggs, butter, and cinnamon together. Add pumpkin purée, evaporated milk, vanilla, chopped pecans, and baking soda and stir to combine, being careful not to over mix.
- Add bread cubes and stir to coat
- Pour mixture into a well-greased Bundt pan and bake for 30 minutes.
- While that bakes, make the frosting. Cream the cream cheese with a hand mixer. Add the powdered sugar and pumpkin spice. Slowly add the milk to the desired consistency.
- Remove pumpkin bread from the oven and let cool 5 minutes.
- Drizzle cream cheese frosting over monkey bread and enjoy with your morning coffee or served with French vanilla ice cream as dessert.