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punky monkey bread

We are going into my favorite season and where I live does not have any autumn.  Or if it does, it is in December or January, right before spring starts.  That is what I get for living in this part of Texas.  But this is where the work is currently and that means we have the mountain in our lives.  I am hoping to change that but it is a slow process.

Pinterest is a bad place if there is no autumn in your life this time of year.  There are lots of pumpkin recipes and I like pumpkin.  I was the kid who never really liked cake but a pumpkin pie. . . .   That was me.  Which probably would give my Mom fits because I would ask for pumpkin pie for my birthday.  In March.  When there was not as much year round cans of things on the shelf at the grocery store.  I have never asked but I bet she started to stock up on canned pumpkin in November and December to make me that pie.  

I saw pumpkin pull apart bread and a pumpkin cinnamon roll.  Then the idea came to me of my monkey bread with pumpkin added and more pumpkin pie type spices.  I think this turned out really well.   All the recipes I saw served their version of this yeasted pumpkin bread with a frosting, whether a butter cream or a cream cheese frosting.  I think it takes away from the pumpkin flavor and the flavor of spices used.  But then, I do not like whipped cream on my pie.  A bit of sugar sprinkled over so there is a texture difference but not whipped cream.  Okay, I am strange.

punky monkey bread

Note:  I used multiple different recipes as a guideline.  A took a bit here and there and I had no eggs.  

sourdough starter

3/4 cup water

1 cup flour

1 cup pumpkin

1/2 cup brown sugar

1/2 cup milk

6 tablespoons room temperature butter

1 teaspoon salt

1/2 teaspoon ground cinnamon

1/4 teaspoon ground fresh nutmeg

1/8 teaspoon ground cardamom

about 4 1/2 cups flour

2 tablespoons cinnamon

2 cups brown sugar

3/4 cup melted butter

1 cup brown sugar

The night before, in a large non-metallic bowl, mix the starter, water, and 1 cup flour.  Let sit overnight and let it get bubbly.

Mix in the pumpkin, 1/2 cup brown sugar, milk, butter, eggs, salt, 1/2 teaspoon cinnamon, nutmeg, and cardamom.  Add enough flour to make a stiff dough.  (Well, I have to admit that I kept mine on the wetter side since I knew it was headed for the refrigerator.  I let time do all the work.) Turn out and knead until smooth.  Let rise until double or put in a ziploc and let rise in the refrigerator overnight.

When the dough is risen,  butter two loaf pans.  Mix the 2 tablespoons cinnamon and 2 cups brown sugar together in a small bowl.  Roll the dough out very thin.  I got my dough to about 1/4 inch or less.  I did not have anymore room on my counter but go thinner if you do.  Cover the dough with the cinnamon and brown sugar mixture.  If you have extra, you can use it in the caramel.   I did!

Cut the dough in squares that fit your dough pans.  Layer in the loaf pans on the dough's edges.  Cover and let rise until double or until soft and puffy.  

When the dough has risen until double, preheat the oven to 350 degrees Fahrenheit.  Mix the 3/4 cup melted butter and 1 cup of brown sugar together.  I used the leftover cinnamon brown sugar for part of the cup of brown sugar.  Split between your loaf pans

Bake for 30 to 40 minutes.  You want golden but on the dark side.  I found the punky monkey bread was darker then my monkey bread but then so is the dough.

Like I wrote earlier, I really do not think you need any type of icing.  It mellows the pumpkin and spices and that is what I wish to taste.

I gave some away today or I would be eating this all week for breakfast.  Maybe I should just make some more.  I did plant more pumpkins and we have not used all the pumpkin I canned last year.  

The thought makes me smile.  Bread and pumpkins.

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