Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, fisher nuts, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, Kerrygold butter, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, pumpkin pull apart bread, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
Growing up, my sister only knew how to make one recipe.
Monkey Bread. She really only made the cinnamon sugar kind. You know, the one where you take Grand’s biscuits and cut them in fours and then wrap each one around a little bit of cinnamon sugar. Then you drop them all in a Bundt pan and let the baking magic happen and turn It into a gooey mess. After that, she’d drizzle it will a homemade milk and powdered sugar glaze and that’s it. She has come a long way since then. She’s made chocolate, apple, caramel, fruit, and so many other variations of monkey bread. This one, however, she has yet to try.
And I’m going to surprise her with it on Thanksgiving Day. It is the same idea as what she makes, but with pumpkin flavoring inside. It completely revolutionizes pumpkin bread. And I’m not even exaggerating.
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Quick Tip: Make sure to liberally grease your Bundt pan with Pam cooking spray to avoid sticking.