If autumn had a signature scent and flavor, it would surely be pumpkin spice. And when you combine that seasonal magic with the gooey, pull-apart joy of monkey bread—plus the crunch of toasted pecans—you’ve got something truly special. This pumpkin spice vegan monkey bread with pecans is a cozy, sweet, and totally plant-based twist on a classic breakfast treat or dessert. Whether you're serving it for a festive brunch or indulging in a late-night snack with a mug of tea, this bread is the kind of recipe that makes your kitchen smell like a bakery and your heart feel like it’s wrapped in a knit sweater.
Oh, and if you’ve never tackled how to make monkey bread, don’t stress. This recipe breaks it down step-by-step, so even first-timers will nail that soft, caramelized, pull-apart perfection.
Pumpkin Spice Vegan Monkey Bread with Pecans
Prep Time 25 minutes mins
Cook Time 35 minutes mins
Rising Time 1 hour hr
Total Time 2 hours hrs
Course Brunch, Dessert
Cuisine American
Bundt pan (ideal for monkey bread, but a loaf pan or cake pan can work too)
Mixing bowls at least two medium-sized bowls
Measuring cups and spoons
Wooden spoon or silicone spatula
Kitchen towel (for covering the dough as it rises)
Small saucepan for the caramel sauce
Baking rack for cooling
For the Dough
- 3 cups all-purpose flour or substitute a 1:1 gluten free monkey bread flour blend
- 2 ¼ teaspoons 1 packet active dry yeast
- ¾ cup warm almond milk or any plant-based milk
- ¼ cup canned pumpkin puree
- ¼ cup maple syrup
- 3 tablespoons vegan butter melted
- 1 teaspoon pure vanilla extract
- ½ teaspoon salt
- 1 teaspoon pumpkin pie spice
For the Coating
- ½ cup granulated sugar
- 2 teaspoons pumpkin pie spice
- ¼ cup melted vegan butter
For the Pecan Caramel Sauce
- ½ cup brown sugar
- ¼ cup canned coconut milk full fat
- ¼ cup vegan butter
- ½ cup chopped pecans toasted, optional
- Pinch of salt
Activate the Yeast
Warm your almond milk until it’s about the temperature of a warm bath—roughly 100°F. Add it to a bowl with the maple syrup and sprinkle in the yeast. Let it sit for 5–10 minutes until it’s foamy. If it doesn’t foam, your yeast may be expired, and you’ll need to start over.
Mix the Dough
In a large bowl, combine the flour, pumpkin pie spice, and salt. In another bowl, mix the pumpkin puree, vanilla, and melted vegan butter. Once the yeast mixture is foamy, add both the wet mixtures into the dry ingredients and mix until a dough forms. Knead the dough for about 5–7 minutes until smooth and elastic. If it’s too sticky, add flour one tablespoon at a time.
Let it Rise
Place the dough in a greased bowl and cover it with a damp towel. Let it rise in a warm area for about 1 hour or until doubled in size.
Prepare the Coating
In a shallow bowl, mix the sugar and pumpkin pie spice. In another bowl, place the melted vegan butter. Once your dough has risen, punch it down and pinch off tablespoon-sized pieces. Roll them into balls, dip each ball into the melted butter, then roll in the sugar-spice mixture.
Assemble the Bread
Grease your bundt pan. Layer half of the dough balls into the pan, then sprinkle with half the chopped pecans. Repeat with the remaining dough balls and pecans.
Make the Caramel Sauce
In a small saucepan over medium heat, melt together the brown sugar, coconut milk, vegan butter, and a pinch of salt. Stir constantly until it thickens slightly, about 3–5 minutes. Pour the sauce evenly over the dough in the pan.
Second Rise
Cover the pan with a towel and let the dough rest again for about 20 minutes while the oven preheats to 350°F.
Bake
Bake the monkey bread for 35 minutes or until golden brown and bubbling around the edges. Let it cool for 10 minutes in the pan, then invert onto a serving plate.
Serve Warm
This bread is best served warm when the caramel is still gooey. You can reheat leftovers for 10–15 seconds in the microwave to revive that fresh-from-the-oven magic.
Pairings
This sweet and warmly spiced bread is begging for a cozy companion. Here are a few delicious pairings:
- Hot Beverages: A pumpkin spice latte is a classic, but a strong cup of French press coffee, chai tea, or oat milk hot chocolate would be just as dreamy.
- Brunch Spread: Serve this alongside a savory tofu scramble, fresh fruit, or even something like vegan dinner rolls for a contrasting texture.
- Dessert Course: Top with a scoop of dairy-free vanilla ice cream or a drizzle of extra caramel sauce and crushed pecans for a more decadent dessert.
And if you’re prepping this for a festive brunch, consider making a small batch of vegan snickerdoodles as a companion treat on the table. The cinnamon sugar theme will tie it all together beautifully.
FAQs
1. Can I use gluten-free flour for this monkey bread?
Absolutely. A 1:1 gluten-free flour blend (with xanthan gum) works well for this recipe. Just be prepared for a slightly different dough texture—it may be a little more delicate, but still delicious.
2. Can I make this monkey bread savory instead of sweet?
Yes! While this recipe leans into sweet fall flavors, monkey bread has a savory side too. For a savory monkey bread, skip the sugar and pumpkin pie spice, and instead coat dough balls in garlic vegan butter, nutritional yeast, and herbs like rosemary and thyme.
3. Can I prep this ahead of time?
You can prepare the dough and assemble the bread the night before. Store it in the fridge covered tightly. The next morning, let it come to room temperature and complete the second rise before baking.
4. What type of pecans should I use—raw or toasted?
Either works, but toasted pecans add a richer, nuttier flavor. Simply spread them on a baking sheet and toast at 350°F for 5–7 minutes before adding them to the monkey bread.
5. Can I use pre-made dough?
If you’re in a rush, store-bought vegan biscuit dough or even vegan dinner rolls dough can save time. Just make sure to check the ingredient list to ensure it’s free of dairy and eggs.
