Pumpkin Spice Caramel Pecan Monkey Bread | Pull Apart Bread Recipe (2024)

FAQs

Why is pull apart bread called monkey bread? ›

Some food historians suggest that it comes from the pastry being a finger food, and that those eating it pick apart the bread with their hands as a monkey might. Others suggest that it comes from the pastry's resemblance to the monkey puzzle tree Araucaria araucana.

The oven temperature is off: Usually it's running too hot, and the outside looks brown before the center is baked through. But a low oven temperature can fool you too– you think you've baked long enough, but it's actually running 50 degrees too cool.

You're putting too much batter in the pan

According to Fine Cooking, this is the most common reason why quick breads (like pumpkin bread) collapse while baking. When the batter reaches the top of the pan and has nowhere else to rise, it sinks into itself in the center.

Preventing your pumpkin bread from having a soggy bottom is all about how you let it cool. When it comes out of the oven, let the loaf sit in the pan for a 5 minutes. Then, and here's the secret, turn it out upside down onto a cooling rack. Remove the parchment paper, and allow it to cool completely.

This monkey bread recipe makes a super soft and gooey, caramel-drenched, pull apart cinnamon sugar brioche loaf! While most monkey bread recipes are typically made in a bundt pan, this recipe instructs you to make the monkey bread in a loaf pan.

Because of how long the dish has been around, it has many names. You may even know some. Common alternatives are Hungarian coffee cake, Christmas delights, and sticky bread.

So, to know when pumpkin bread is done, look for the crack on the top of the bread, which is a tell-tale sign it's either done or close to being done. Then stick a skewer or toothpick into the center of the bread. If it comes out clean, it's ready to come out of the oven.

It's important not to use too much baking soda in recipes, as it can result in a metallic, soapy flavor. It is much more powerful than baking powder – you only need about 1/4 teaspoon baking soda per cup of flour to leaven baked goods.

Pumpkin bread can become dense if there is not enough hydration or wet ingredients in the recipe. Another cause is overcooking the bread which can cause it to dry out. Remember, it's always easy to keep cooking if it isn't done but impossible to take cooking time back.

You might think you could overcome the lack of flavor by adding more pumpkin purée to your recipe, but you'd be mistaken: By the time you've added enough purée to taste it, your baked good would have a soggy texture on account of all that moisture.

What happens if you forgot the salt in pumpkin bread? ›

Long, slow fermentation allows the dough to reach its maximum flavor potential. If you forgot the salt, your dough will rise too quickly, and your bread will taste bland.

Once bread is cool, wrap it tightly in plastic wrap. Store Pumpkin Bread at room temperature for up to five days. After three days, you may want to place the Pumpkin Bread in the refrigerator to prolong its life. Pumpkin Bread can keep in the refrigerator for up to 7 days.

If you remove the loaf too early, the middle will be raw. If you let it cook too long, the bread will not be as moist. The oil in this recipe makes for a super moist pumpkin bread, but take care to bake just until baked through.

Lubricate With Oil. One of the easiest ways our bakers follow to make bread soft and fluffy is by using 1-2 tablespoons of lubricant/fats such as vegetable oil to wet the ingredients. This will prevent the formation of excess gluten, as excess gluten makes bread chewy.

Use a pan of cold water on a rack beneath your bread. Otherwise, bake your bread for the first half of its bake time inside a Dutch oven or casserole dish covered with foil or an oven-safe lid to trap moisture around your bread.

The name also could indicate that the baobab fruit has the same signifi- cance to monkeys as bread does to humans-it is their "staff of life." In the final analysis, it might well be that the name monkey bread does derive from primate consumption of the fruit, and that it is unrelated to the use of monkey as a generic ...

Heel: In many parts of the United States, the end piece is called the "heel" of the bread.

Dumb bread is a traditional bread that originates from the Virgin Islands. The name "dumb bread" comes from the cooking technique called dum pukht, originating from India and brought to the Caribbean when the Indian indentured workers replaced the slaves. This bread does not require any yeast.

This bloomer loaf gets its name from the way the dough expands. Before and then during baking, it “blooms” to give its characteristic shape with its four diagonal slashes on the top. It's not a complicated or hard bread to make. It is not a wet dough that is difficult to handle.