Posted on May 13, 2013

Peach Praline Monkey Bread

Peach Praline Monkey Bread


Pretty peach forgive me! I know it’s been a while since a new post has gone up on this site and for that I beg for your forgiveness. I blame it on the good weather. I found myself enjoying the sunshine, the garden, and the farmers markets that have been slowly filling their shelves with fresh produce and goodies.

So in order to earn back your trust and readership, I bring you a treat that will melt your hearts, warm your souls, and fill you with the sweetness and promise of summer. Okay! Okay! Maybe I am being a tad bit melodramatic about this recipe, but honestly, it was just so darn good!

Nothing says spring and summer to me like fruit, especially peaches. But being only May, fresh peaches are a little hard to come by in the farmers market circuit. But never you worry, when you have McCutcheon’s it can be peachy spring any day. Inspired by a pie that one of my favorite markets (Catoctin Mountain Orchard) had sold to me freshly baked I decided to combine two super foods: Monkey Bread and Peach Praline Pie. And what resulted swept me off my feet!


Peach Praline Monkey Bread


  • 2 tubes of canned biscuits (for example Pillsbury Grands)
  • 1/2 cup granulated sugar
  • 1 tsp cinnamon
  • 1/2 cup chopped pecans
  • 1/2 cup finely packed brown sugar
  • 3/4 cup butter
  • 1/2 cup McCutcheon’s Peach Preserves


  1. Grease a bundt mold and set aside. (Yes, I used a bread pan. Which you can do. But note that if you do, halve the recipe.
  2. Pop open the cans of dough and quarter the biscuits .
  3. In a bowl combine the granulated sugar with the cinnamon, toss in the quarter dough pieces, and cover with plastic wrap. Shake the bowl until the biscuit pieces are coated in the sugar and cinnamon combination. (You may need to shake and then break up the dough so that all sides are evenly coated)
  4. Transfer the coated dough balls to the baking dish and sprinkles the pecan pieces on top
  5. In a small microwave safe bowl combine the butter, Peach Preserves, and brown sugar. Melt the mixture until the sugar dissolves.
  6. Pour the Peach mixture over the dough in the baking dish, making sure to cover the whole top
  7. Bake at 350 for 25 minutes or until the bread is golden brown on top and the biscuits have set.
  8. Remove from the over and dollop more Peach Preserves over the hot bread…use as much as you want here! Go Crazy.
  9. Remove from the mold, by flipping it over onto a plate. Or, if you can’t wait, eat it right out of the pan!