TWD: Baking with Julia: Cranberry Walnut Pumpkin Loaf AND Monkey Bread

October 2nd …and the recipe selection for the baking group, Tuesdays with Dorie: Baking with Julia, is Cranberry Walnut Pumpkin Loaves. (pages 108-109)

This recipe is from the book, Baking with Julia, by Dorie Greenspan.
The contributing baker for this recipe is Steve Sullivan.

Host baker: (recipe can be found on her blog)

Rebecca at This Bountiful Backyard

I halved this recipe to make a loaf and Monkey Bread.

This bread recipe is not one you can make in a couple of hours…it’s a two-day process. I enjoyed it. My taste testers liked it too.

This is not a sweet bread, but the dried cranberries gave it some sweetness. Recipe called for cranberries and raisins. I just used dried cranberries, aka, craisins. Roasted walnuts were added as well.

Process for making the bread:
Dough was made, proofed, and chilled overnight.
Shaping the dough: After dough was removed from fridge, it was kept on counter for six hours. Dough was then shaped in loaf form and proofed again.

After 2nd proof (2 hours), loaf was placed in oven to bake.

Just baked…cooled on a rack for 5 minutes, then loaf was removed from pan and cooled on wire rack.

Found inspiration from a blog which had a recipe for Pumpkin Monkey Bread.
A website, The Kitchn, had a post named, 15 Ways to Make Monkey Bread. I chose the idea by blogger, Sugar Crafter, to switch up today’s loaf recipe into Monkey Bread.

Pumpkin Monkey Bread with Pumpkin Spice Glaze

After inverting the Monkey Bread out of the pan, I drizzled it with a pumpkin spice glaze. Definitely sweet…and definitely good…

Pumpkin Spice Glaze

Amounts can be adjusted to your preference
2/3 cup powdered sugar
2 teaspoons milk
1/8 teaspoon pumpkin spice
Pinch kosher salt

Wisk all ingredients in a bowl. Pour over Monkey Bread. Enjoy!

~ ~ ~ ~


Before Adding To Batter

Photo by Carmen Ortiz: Roasting Sunflower Seeds

Why go through the extra step of roasting nuts before adding them to a batter, which will then be baked anyway? I have tried both ways, and there IS a difference. Baked products taste better with roasted nuts. The oils in the nuts are warmed and the flavor is intensified.

Nuts go rancid quickly. Keeping nuts in the fridge retards staling.
Roasting the nuts can be done on the stove top, over low heat, or in the oven, at 350 degrees Fahrenheit. Roast for about 6-8 minutes. Do not exceed roasting time.

How To Toast Walnuts – Video by Emily Luchetti

Enjoy the pumpkin season…

…and the Fall season…

photo credit:

Peace in Baking,


Baking is my Zen…sweet nibbles for the soul

Photography by Carmen Ortiz ~All Rights Reserved.
Not to be used without permission.


About Baking is my Zen

Love to is my peaceful time. ~ Baking is my Zen ~
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29 Responses to TWD: Baking with Julia: Cranberry Walnut Pumpkin Loaf AND Monkey Bread

  1. Cindy Harris says:

    Your Monkey Bread looks very yummy. I also love the font you used–very Halloweenie!
    This bread was delicious, perfect fall food.

  2. Monkey bread–brilliant idea! I think you could skip the overnight proofing if you wanted to.

  3. Beautiful color in those photos! And I love the monkey bread idea, I might have to try that next time.

  4. The monkey bread looks delicious!! 🙂

  5. Julia says:

    That monkey bread looks delicious!

  6. Jill says:

    Nice idea to make it into monkey bread! Sounds delicious!

  7. Loved your pictures Carmen. Neat idea about making half of the recipe into monkey bread. We also loved this recipe, though baking it in a bundt pan, ours became more like a coffee cake. Thanks for sharing

  8. Cathleen says:

    Beautiful photos as always. Don’t you just love monkey bread?!! It’s so fun to eat.

  9. Monkey bread is a great idea, we LOVE it made with biscuits or yeast dough. This definitely would add an autumn touch! Is the Monkey bread picture after baking or before baking? Blessings, Catherine

  10. What? That monkey bread looks amazing! Great idea!

  11. Melissa says:

    Pumpkin monkey bread! I love it! Think I might have to try that when I attempt to make the loaves again.

  12. Stefanie says:

    Both breads look wonderful! Monkey bread is a such a great and delicious idea. A festive and delicious twist 🙂

  13. Great idea! And I love your little pug!!

  14. Carmen, Monkey Bread…how very creative!! Both of your versions look absolutely beautiful! I would to give the monkey bread a try…thanks for the link! Happy Pumpkin season to you!!

  15. What a great post! We loved the bread here too 🙂

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