There’s nothing better than waking up on a holiday morning to a warm, festive treat. One of my favorite holiday treats has always been Monkey Bread; it’s fun to eat, tastes great, and, according to my husband, it goes perfectly with coffee. Call me crazy, but I think it’s really fun to make too!
My kids have really been loving the “pumpkin everything” that happens this time of year, so I decided to take advantage of that and create a recipe that includes this festive squash. I’ve made this recipe quite a few times, and, while I really liked the version using half coconut flour and half almond flour, I realized through trial and error that adding a little ground psyllium husk helps bind the dough together, and that adding in some cassava flour improves texture and consistency. You can purchase both through Amazon, but I’ve also seen psyllium husk at the grocery store recently. If you do Paleo or gluten free recipes, both cassava flour and psyllium husk are great to have on hand.
Paleo Pumpkin Monkey Bread
Notes
Reheats well. Store leftovers in the fridge.
Ingredients
Prepare the Pan:
- 1 tablespoon coconut oil (or ghee) to grease the bundt pan
- 1/2 cup of walnut pieces
For the Monkey bread dough
- 2 1/4 cup pumpkin puree
- 2 teaspoons vanilla
- 1/2 cup coconut oil, melted (or melted ghee)
- 4 eggs
- 1 cup coconut flour
- 1 cup almond flour, sifted (or fine ground, not meal)
- 1 cup cassava flour
- 3 tablespoons arrowroot powder
- 2 tablespoons ground psyllium husk
- 1 teaspoon baking powder
- 1/2 cup maple sugar
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 1 cup walnut pieces (optional)
For the coating:
- 1/2 cup maple sugar
- 2 teaspoons pumpkin pie spice
- 2 teaspoons cinnamon
For topping:
- 1/3 cup maple syrup
- 2 tablespoons palm shortening, broken into small pieces
Instructions
- Prepare a standard bundt pan using 1 tablespoon on coconut oil to grease the pan, and 1/2 cup of walnut pieses to the bottom of the pan.
- Using a stand mixer, combine pumpkin, vanilla, coconut oil, and eggs until well blended.
- Add in almond flour, coconut flour, and cassava flour, mixing after each flour is added.
- Add in arrowroot, psyllium husk, maple sugar, baking powder, pumpkin pie spice, and salt, mix for about 1 minute, or until well combined.
- Remove mixing bowl from stand and fold in 1 cup of walnuts
- Preheat oven to 375.
- Place dough in the fridge for 10 minutes.
- While dough is chillin, prepare your coating for the monkey bread pieces.
For coating:
- In a bowl or on a plate, combine maple sugar, pumpkin pie spice, and cinnamon.
- Once dough is chilled, gently form palm sized pieces (shapes can be irregular; makes it fun :)).
- Coat the pieces in the maple sugar coating before adding to bundt pan.
- Fit pieces into the pan, until the dough is gone (see photo).
- Combine maple syrup with any of the remaining coating, and evenly pour it over the top of the monkey bread.
- Spread the broken pieces of palm shortening over the monkey bread.
- Place in oven for 30 minutes.
- Remove and let cool for 15 minutes
- Place a tray or large plate on top of the bundt pan, then flip over carefully.
- Enjoy!
Note: since there is no yeast in this dough, it will not rise much. Your bread may not reach the top of the bundt pan, but it should come pretty close (see photo).
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