Bread Machine Pumpkin Monkey Bread
"I love making this pumpkin monkey bread for a holiday brunch. Leftovers reheat well, and the sauce is good enough to make extra to use as waffle and pancake syrup. —Emily Main, Tonopah, Arizona..."
INGREDIENTS
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1 cup warm 2% milk (70° to 80°)
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3/4 cup canned pumpkin
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2 tablespoons butter, softened
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1/4 cup sugar
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1 teaspoon salt
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1 teaspoon ground cinnamon
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1/2 teaspoon ground ginger
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1/4 teaspoon ground cloves
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1/4 teaspoon ground nutmeg
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4 to 4-1/4 cups all-purpose flour
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2 teaspoons active dry yeast
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SAUCE:
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1 cup butter, cubed
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1 cup packed brown sugar
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1 cup dried cranberries
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1/4 cup canned pumpkin
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1 teaspoon ground cinnamon
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1/2 teaspoon ground ginger
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1/4 teaspoon ground nutmeg
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1/4 teaspoon ground cloves
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