This Apple Pecan Monkey Bread is a delicious autumn treat featuring my favourite combo – apples and caramel! This is a great dessert idea to serve your family and would even make for a tasty thanksgiving dessert.
I’ve been wanting to try this recipe for a while now, this pull apart bread seemed beautiful and I needed this comfort food in my life last week. It must have been a full moon or something because life just seemed to be crazy! Plus all the fall colors and coffees and spices and deliciousness is popping up in every retail store I walk into, so I had to make something with apples. The added bonus is this bread makes your house smell amazing.
Apple Pecan Monkey Bread
makes one loaf
Ingredients:
1/2 cup white sugar
1 tablespoon ground cinnamon
2 large cans or 4 small cans tube biscuits (I used 4, 7.5 ounce cans)
1/4 apple, thinly sliced and halved
1/2 cup whole pecans
1/2 cup caramel ice cream topping, divided
1 teaspoon vanilla
Directions:
Generously grease a loaf pan with cooking spray and set aside.
Preheat oven to 350
In a small bowl, add cinnamon and sugar and mix well to combine.
Flatten each biscuit and cover both sides with cinnamon sugar. Layer in the pan as shown. You can prop up your pan using a small bowl or even a spoon.
In a small bowl, mix apples, pecans and 1/4 cup of caramel topping.
Spoon mix over bread and bake for 45-50 minutes or until center no longer jiggles. Remove from oven. Let stand for 15 minutes and remove from pan. You’ll probably have to slide a knife between the sides of the bread and the pan because the caramel will make it very sticky.
Combine remaining 1/4 cup caramel topping and vanilla and mix well. Spoon over bread before serving.
Apple Pecan Monkey Bread
Ingredients
- 1/2 cup white sugar
- 1 tablespoon ground cinnamon
- 2 large cans or 4 small cans tube biscuits, I used 4, 7.5 ounce cans
- 1/4 apple, thinly sliced and halved
- 1/2 cup whole pecans
- 1/2 cup caramel ice cream topping, divided
- 1 teaspoon vanilla
Instructions
- Generously grease a loaf pan with cooking spray and set aside.
- Preheat oven to 350
- In a small bowl, add cinnamon and sugar and mix well to combine.
- Flatten each biscuit and cover both sides with cinnamon sugar. Layer in the pan as shown. You can prop up your pan using a small bowl or even a spoon.
- In a small bowl, mix apples, pecans and 1/4 cup of caramel topping. Spoon mix over bread and bake for 45-50 minutes or until center no longer jiggles. Remove from oven. Let stand for 15 minutes and remove from pan. You'll probably have to slide a knife between the sides of the bread and the pan because the caramel will make it very sticky.
- Combine remaining 1/4 cup caramel topping and vanilla and mix well. Spoon over bread before serving.
Nutrition Information:
Serving Size:
1 gramsAmount Per Serving: Unsaturated Fat: 0g
Elizabeth Lampman is a coffee-fuelled Mom of 2 girls and lives in Hamilton, Ontario. She enjoys travelling, developing easy recipes, crafting, taking on diy projects, travelling and saving money!
mike
Sunday 12th of July 2020
This looks amazing! I'm going to try this for sure!
Elaine
Friday 10th of July 2020
This looks really good. Pinning it!
Paula Ritchie
Saturday 15th of February 2020
This looks delicious
Jennifer Ann Wilson
Saturday 9th of December 2017
I've never made monkey bread in a loaf pan before, I always use a bundt pan.
lori galbraith
Sunday 12th of November 2017
That sounds so very good and so easy.