Best 8 Mincemeat Monkey Bread Recipes

MINCEMEAT QUICK BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 5 x 3 inch loaf pan.
• Mix together the egg, oil, orange peel, juice, and mincemeat, blending well. Combine flour, sugar, baking powder, baking soda, and salt; add gradually to the egg mixture. Mix just until moist. Pour into prepared pan.
• Bake for 1 hour. Remove the loaf from the oven, and cool on a wire rack.

MINCEMEAT BREAD

Steps:

• Preheat oven to 350 degrees F, & grease a 9 1/2" loaf pan.
• Whisk together flour, baking powder & salt.
• In another bowl, mix together sugar, melted shortening, mincemeat, egg & milk.
• Add to flour mixture, stirring only until dry ingredients are moistened.
• Bake 1 hour.
• Let stand for 24 hours before cutting!

NANCY REAGAN'S MONKEY BREAD

Steps:

• In a bowl, mix yeast with small amount of milk until dissolved. Add 2 eggs and beat. Mix in dry ingredients. Add remaining milk a little at a time, mixing thoroughly. Cut in butter until blended. Knead dough, let rise 1 to 1 1/2 hours until doubled in size.
• Roll dough onto floured board, shape into a log. Cut log into 24 pieces of equal size. Shape each piece of dough into a ball, roll in melted butter. Place 12 balls in the bottom of the buttered and floured mold, leaving space between. Place remaining balls on top, spacing evenly. Let dough rise in mold for 30 minutes. Brush top with remaining egg. Bake in preheated oven at 375 degrees until golden brown, approximately 25 to 30 minutes.

GARLIC PARMESAN MONKEY BREAD

Steps:

• Grease a 10 inch Bundt pan or tube pan.
• In a medium bowl, mix together the green onion, parsley, garlic powder, salt, butter and eggs until well blended. Break the bread dough off in walnut-sized pieces, and dip each piece into the egg mixture.
• Place coated dough balls into the prepared pan. Once there is a layer of balls covering the bottom of the pan, sprinkle with Parmesan cheese. Repeat, sprinkling each layer with cheese until everything is in the pan. Cover loosely, and let rise until doubled in size, about 45 minutes. Preheat the oven to 350 degrees F (175 degrees C).
• Bake for 30 minutes in the preheated oven, or until golden brown.

MINCEMEAT NUT BREAD

Steps:

• Preheat oven to 350 degrees.
• Grease a 9x5-inch loaf pan.
• In a large bowl, sift together flour, sugar, baking powder, and salt.
• In a medium bowl, cream eggs, vegetable shortening, and vanilla extract until light and fluffy.
• Fold in mincemeat and walnuts.
• Pour egg mixture into flour mixture.
• stir until dry ingredients are moistened.
• Pour batter into prepared loaf pan and bake 55 to 60 minutes or until a toothpick inserted in center comes out clean.
• Remove from oven and cool on a wire rack 10 minutes.
• Remove from pan.
• Cool completely before slicing.
• Sprinkle top with powdered sugar.

CINNAMON MONKEY BREAD

Steps:

• Preheat oven to 350° Cut each biscuit into 4 pieces; shape into balls. In a small bowl, combine sugar and cinnamon. Roll each ball in cinnamon sugar. Arrange evenly in a generously greased 9- or 10-in. fluted tube pan. Sprinkle with remaining cinnamon sugar., Combine butter and brown sugar; pour over the top. Place tube pan on baking sheet; bake until dough is golden brown and cooked through, 35-45 minutes. Cool for 5 minutes before inverting bread onto a serving platter.

MINCEMEAT BANANA BREAD

Steps:

• Heat the oven to 180C/160C fan/gas 4. Butter a 900g loaf tin and line the base and sides with baking parchment. Set aside.
• Beat the butter and sugar with an electric whisk until light and fluffy, then slowly whisk in the beaten egg, followed by half the flour. Fold in the remaining flour, the baking powder, mixed spice, mashed bananas and mincemeat.
• Pour into the tin and bake for 1 hr until a skewer inserted into the middle comes out clean (cover with foil if it darkens too quickly). Leave to cool in the tin for 10 mins, then transfer to a wire rack and leave to cool completely.
• To make the whipped butter, beat the butter, honey and cinnamon using an electric whisk until pale and fluffy. If you like, toast slices of the bread and spread with the butter while warm. The bread will keep in an airtight container for three days, and the butter chilled for up to five.

MONKEY BREAD

Steps:

• Whisk together yeast, sugar and 1/2 cup/120 milliliters warm water (110 degrees) in large mixing bowl or in bowl of a stand mixer. Let sit while you complete next step. (It may look like the yeast isn't working, but don't worry as long as it's fresh.)
• Combine half of butter, cut into 8 pieces, salt and warm milk (110 degrees) in a medium bowl. Lightly whisk to break up butter, which does not need to be totally melted.
• Add butter mixture to yeast blend, and stir in whole eggs and yolks. Whisk to blend thoroughly.
• Start adding flour, one cup at a time, stirring well after each addition. If using a stand mixer with a paddle attachment, mix on low speed. After five cups are added, dough will become quite sticky and, if making by hand, is ready to be kneaded. If using a mixer, continue adding until about 6 1/2 cups of flour have been added. Switch to a dough hook attachment when dough becomes too hard to manage.
• Turn dough out onto lightly floured surface and work with hands. Lift dough and fold over. Continue lifting and folding, while adding remaining flour, until dough is elastic and pliable, kneading for about 10 minutes (about 3 to 5 minutes, if finishing from the mixer).
• Shape dough into ball and put it in buttered bowl, turning dough to coat it with butter. Cover with plastic wrap and set in warm, draft-free place to rise until doubled in bulk, about 1 to 1 1/2 hours.
• Punch down dough and let it rest, uncovered, for five minutes. Turn it out onto the lightly floured work surface and shape once more into ball. Let stand, lightly covered with plastic wrap, 5 to 10 minutes.
• Butter a 10-inch tube bread pan. If using a two-piece angel food cake pan, line the space between the two pieces with a circle of parchment paper that extends up the interior sides of the pan by 1/2-inch to contain any leaks, then butter the pan and small edge of visible paper.
• In a small sauce pan, melt remaining butter, and add brown sugar and drained currants, if using. Pinch off enough dough to make about 60 golf-ball-size balls. Pour mixture into large bowl, and roll balls of dough in it, working about 10 at a time. Line bottom of pan with balls, and continue arranging in loose layers. Reheat butter mixture slightly if it becomes to stiff. Scrape remaining butter and brown sugar mixture, if any remains, on top. Cover with plastic wrap and let rise until doubled in bulk, about 1 to 1 1/2 hours.
• Meanwhile, heat oven to 350 degrees. Place tube pan on a baking sheet, put in oven on low shelf, and bake about 45 to 50 minutes, tenting with foil after about 15 minutes. Remove or replace foil at any time to avoid overbrowning or inhibiting the rise of the dough. Tap top; it will sound hollow when the bread is done, or check with an instant-read thermometer for an internal temperature of 200 degrees. Unmold upright, and let cool before slicing or serve it warm and pull it apart.