Wednesday, January 21, 2015

Acorn Squash-Raisin Monkey Bread

Ever wonder what you're supposed to do with leftover squash or raisins? Well, thanks to Donna, here's a fantastic idea!

Don't know about you, but I always have raisins sitting in my pantry, getting rock hard. I also make acorn squash a lot and always seem to have some leftover since my 5 year old eats like a bird.

I've never been great at making bread. It usually comes out hard, or flat, or hard AND flat. But this bread is idiot-proof. If you're a first-timer (like myself) this is a great recipe to get started with. It's an easy-pleaser and is good to serve whenever. I served this recipe initially as a snack bread on the weekend. But, I also changed it up a bit the second round and used a large diced Gala apple instead of the squash and made it a breakfast delight. I sent it off with my husband to work and needless to say, it was gone in minutes.

This is a fun and creative recipe to do with the kids. I used a bundt pan, but you can use any round, square baking pan you like.

Acorn Squash-Raisin Monkey Bread
by Holly
Adapted from Sweet Potato Monkey Bread from the book Make Ahead Bread: 100 Recipes for Melt-in-Your-Mouth Fresh Bread Every Day by Donna Currie

For the dough:
1/2 cup cooked acorn squash, cooled
1 egg
1/2 cup sugar
2 1/4 teaspoons active dry yeast
1/2 cup room temperature water
3 cups bread flour
4 Tablespoons unsalted butter
1 teaspoon kosher salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 cups raisins

For the coating:
3 Tablespoons almond meal
3 Tablespoons vanilla sugar*
3 graham crackers, crushed
1 teaspoon pumpkin pie spice

In an upright mixer, combine all dough ingredients with a dough hook. Mix on medium-low until dough is stretchy, about 5 minutes.

Place dough in a large bowl greased with cooking spray. Cover with plastic wrap. Place in warm area and let rise until doubled, about 1 to 1 1/2 hours.

Meanwhile, in a small bowl, blend together the coating ingredients with a fork.

Coat a bundt pan with cooking spray. Separate dough into balls, about 18-24. They don't have to be even. Roll balls in the coating and drop into pan. Cover the pan with plastic wrap and place in refrigerator 12-24 hours.

Remove the pan from the refrigerator, heat oven to 325°F. Place pan in heated oven, on middle rack. Cook bread about 45-50 minutes. Remove pan from the oven, and let cool a few minutes. Remove the bread and let cool another 15-20 minutes on a baking rack.

Serve plain or with butter.

*Vanilla sugar, can be bought at the grocery store. Or to simply make your own, place a vanilla bean in a mason jar, fill with sugar, cap, let sit at least 24 hours to absorb the bean flavor.

Other links to follow Donna Currie:

Make Ahead Bread: 100 Recipes for Melt-in-Your-Mouth Fresh Bread Every Day

Twitter: and
Blogs are: Cookistry and

*Please also "like" Taunton Press, the publisher's Facebook page: Taunton Books

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