Best 4 Chai Glazed Pumpkin Monkey Bread Recipes

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Indulge your senses with the irresistible Chai Glazed Pumpkin Monkey Bread, a symphony of flavors and textures that will tantalize your taste buds. This delectable treat combines the warmth of chai spices, the sweetness of pumpkin, and the comforting familiarity of monkey bread into one irresistible package.

The journey begins with a soft and fluffy pumpkin bread batter, infused with the aromatic blend of chai spices like cinnamon, cardamom, and ginger. This batter is then transformed into bite-sized pieces, coated in a mixture of melted butter, brown sugar, and additional chai spices, resulting in a tantalizing crust that caramelizes during baking.

Once baked to golden perfection, the monkey bread is generously drizzled with a sweet and sticky chai glaze, adding an extra layer of flavor and decadence. The glaze seeps into every nook and cranny of the bread, creating a delightful contrast between the crispy exterior and the soft, tender interior.

This recipe also includes two additional variations to cater to different preferences. For those who prefer a classic touch, the Traditional Pumpkin Monkey Bread offers the comforting flavors of a beloved classic, while the Chocolate Chai Glazed Pumpkin Monkey Bread adds a touch of indulgence with a rich chocolate glaze.

Each variation promises a unique taste experience, ensuring that there's something for everyone to enjoy. Whether you're hosting a brunch, celebrating a special occasion, or simply craving a comforting treat, the Chai Glazed Pumpkin Monkey Bread and its variations will leave you and your loved ones utterly satisfied.

Check out the recipes below so you can choose the best recipe for yourself!

CHAI-SPICED PUMPKIN LOAF



Chai-Spiced Pumpkin Loaf image

Provided by Kardea Brown

Time 2h30m

Yield 1 loaf

Number Of Ingredients 20

Nonstick cooking spray, for the loaf pan
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon ground cardamom
1/2 teaspoon ground ginger
1/2 teaspoon kosher salt
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 cup unsweetened pumpkin puree
8 tablespoons (1 stick) unsalted butter, melted and cooled
1/2 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup confectioners' sugar
2 tablespoons strongly steeped chai tea or chai tea concentrate
1 tablespoon heavy cream
Pinch of ground cinnamon

Steps:

  • For the loaf: Preheat the oven to 350 degrees F. Grease a 9-by-5-inch loaf pan with nonstick cooking spray. Line with a piece of parchment paper, allowing the sides to hang over the edges of the pan.
  • Whisk together the flour, baking powder, cinnamon, baking soda, cardamom, ginger, salt, cloves and nutmeg in a medium bowl until well combined.
  • Whisk together the pumpkin, butter, brown sugar, granulated sugar, eggs and vanilla in a large bowl until well combined. Add the dry ingredients to the bowl and stir until completely incorporated.
  • Pour into the prepared loaf pan and bake until a toothpick inserted in the center comes out mostly clean with a few moist crumbs sticking to it and the cake springs back when gently pressed, 50 minutes to 1 hour. Let cool for 30 minutes before unmolding and cooling completely on a wire rack.
  • For the glaze: In the meantime, whisk together the confectioners' sugar, chai tea, cream and cinnamon in a small bowl. Drizzle over the top of the cooled loaf and let the glaze set before slicing and serving.

CHAI-SPICED MONKEY BREAD



Chai-Spiced Monkey Bread image

No butter? No problem! This ooey-gooey monkey bread, ribboned with layers of sweet, aromatic spiced pecans and pumpkin seeds and drizzled with caramel sauce, doesn't need it.

Provided by Katherine Sacks

Categories     Dessert     Fall     Spice     Bread     Cinnamon     Ginger     Cardamom     Pecan     Seed     Butterscotch/Caramel

Yield 12-16 servings

Number Of Ingredients 15

1 1/2 teaspoons instant yeast
1 1/2 teaspoons fine sea salt
3 1/3 cups bread flour, plus more for surface
1 1/2 cups sugar, divided
Nonstick vegetable cooking spray
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon freshly ground black pepper
1/2 teaspoon ground cardamom
1/2 teaspoon ground cloves
1/2 cup pecans
1/2 cup pumpkin seeds (pepitas)
1 cup prepared or homemade caramel sauce
Special Equipment
A 12-cup Bundt pan

Steps:

  • Pulse yeast, salt, 3 1/3 cups flour, and 1/2 cup sugar in a food processor until combined. With the motor running, add 1 1/4 cups 100°F-110°F water and process until a ball forms, about 30 seconds.
  • Turn dough out onto a lightly floured work surface; it should look slightly shaggy and stick to the counter (if dough is too dry, add more warm water by the teaspoonful until tacky). Knead until dough becomes smooth and elastic, about 5 minutes.
  • Lightly coat a large bowl with nonstick spray. Form dough into a ball and transfer to bowl, turning to coat. Cover bowl with plastic wrap, then lay a kitchen towel over. Let dough rise in a warm, draft-free area until doubled in volume, about 2 hours.
  • Preheat oven to 350°F. Coat Bundt pan with nonstick spray. Mix cinnamon, ginger, pepper, cardamom, cloves, and remaining 1 cup sugar in a large bowl.
  • Toast pecans and pumpkin seeds on a rimmed baking sheet, tossing occasionally, until golden brown, 9-11 minutes.
  • Punch down dough and transfer to a floured work surface. Roll into 1" balls (you should have about 25). Working in batches, toss in spiced-sugar mixture until coated.
  • Arrange one-third of dough in pan. Top with one-third of pecan mixture, then sprinkle with 1 Tbsp. spiced sugar. Repeat with remaining dough, nuts, and spiced sugar; discard remaining spiced sugar. Pour caramel sauce over. Cover pan with plastic wrap, then lay a kitchen towel over. Let dough rise in a warm, draft-free area until almost doubled in volume, 40-45 minutes.
  • Cover pan with foil and bake bread 40 minutes. Remove foil and continue to bake until top is glistening and well browned and bread is cooked through, about 20 minutes more. Invert immediately onto a platter. Let cool 10 minutes.
  • Do Ahead
  • Monkey bread can be assembled 12 hours ahead. Cover with plastic wrap and chill. Let come to room temperature, about 2 hours, watching for second rise (rolls should almost double in volume), then bake.

CHAI SPICE MONKEY BREAD



Chai Spice Monkey Bread image

Chai spices add an elegant twist to classic caramel monkey bread. Fast and easy. Best served warm!

Provided by brykate

Categories     Bread     Yeast Bread Recipes

Time 1h

Yield 12

Number Of Ingredients 9

½ cup brown sugar, divided, or more to taste
⅓ cup white sugar
1 teaspoon ground cinnamon
½ teaspoon ground cardamom
¼ teaspoon ground ginger
¼ teaspoon ground cloves
⅛ teaspoon ground black pepper
3 (16.3 ounce) cans refrigerated biscuit dough, separated and cut into quarters
½ cup butter, melted

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®).
  • Combine 7 tablespoons brown sugar, white sugar, cinnamon, cardamom, ginger, cloves, and pepper in a large bowl. Add biscuits; coat liberally with sugar-spice mixture.
  • Arrange coated biscuits evenly in the prepared pan. Sprinkle 1 tablespoon brown sugar throughout and on top of biscuits; pour melted butter all over.
  • Bake in the preheated oven until puffed and golden brown, 30 to 40 minutes. Cool for about 15 minutes. Invert onto a serving plate.

Nutrition Facts : Calories 492.6 calories, Carbohydrate 64.2 g, Cholesterol 21.5 mg, Fat 23.2 g, Fiber 0.9 g, Protein 7.7 g, SaturatedFat 8.9 g, Sodium 1197.1 mg, Sugar 22.9 g

CHAI-SPICED BREAD



Chai-Spiced Bread image

Whip up a quick bread in minutes! This one boasts fabulous flavors of subtle tea and tempting spices.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 3h55m

Yield 16

Number Of Ingredients 16

3/4 cup granulated sugar
1/2 cup butter or margarine, softened
1/2 cup prepared tea or water
1/3 cup milk
2 teaspoons vanilla
2 eggs
2 cups Gold Medal™ all-purpose flour
2 teaspoons baking powder
3/4 teaspoon ground cardamom
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 cup powdered sugar
1/4 teaspoon vanilla
3 to 5 teaspoons milk
Additional ground cinnamon

Steps:

  • Heat oven to 400°F. Grease bottom only of 8x4- or 9x5-inch loaf pan with shortening or cooking spray.
  • In large bowl, beat granulated sugar and butter with electric mixer on medium speed until fluffy. On low speed, beat in tea, 1/3 cup milk, 2 teaspoons vanilla and the eggs until ingredients are well combined (will appear curdled). Stir in remaining bread ingredients just until moistened. Spread in pan.
  • Bake 50 to 60 minutes or until toothpick inserted in center comes out clean (do not underbake). Cool in pan on cooling rack 10 minutes. Loosen sides of loaf from pan; remove from pan to cooling rack. Cool 30 minutes.
  • In small bowl, stir powdered sugar, 1/4 teaspoon vanilla and 3 teaspoons of the milk, adding more milk by teaspoonfuls, until spreadable. Spread glaze over bread. Sprinkle with additional cinnamon. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

Nutrition Facts : Calories 190, Carbohydrate 30 g, Cholesterol 40 mg, Fat 1, Fiber 0 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Slice, Sodium 190 mg, Sugar 17 g, TransFat 0 g

Tips:

  • Choose the right pumpkin: Use a small to medium-sized sugar pumpkin or pie pumpkin. Look for one that is firm and has a deep orange color.
  • Cut the pumpkin into small pieces: This will help it cook evenly and make it easier to eat.
  • Roast the pumpkin before using it: This will bring out its natural sweetness and flavor.
  • Make the chai glaze ahead of time: This will give the flavors time to meld and develop.
  • Use a bundt pan: This will give the monkey bread a fun and festive shape.
  • Serve the monkey bread warm: This is when it is at its best.

Conclusion:

Chai glazed pumpkin monkey bread is a delicious and easy-to-make treat that is perfect for fall. The pumpkin and chai flavors are a perfect combination, and the monkey bread is sure to be a hit at any gathering. So next time you are looking for a special treat, give this recipe a try. You won't be disappointed!

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