Not that I need ANOTHER excuse to bake something “pumpkin spice,” something super nice. But, I was gifted a gorgeous jar of Williams Sonoma Pecan Pumpkin Butter – and I just had to figure out a creative and unique opportunity for use – and to share.

Karen, my sweetheart and 😇 friend knows me all too well. I adore her. And she also knows I adore all things Williams Sonoma.
She spoils me and I do my best to spoil her – but definitely fall short of her efforts.

In any case, now that I’ve fallen short (yet again) of gushing to her glory, I’ll explain the recipe:

Scrumptious homemade sourdough bread gathered in Pecan Pumpkin Spice Butter, and baked with melted Kerrygold butter and chopped pecans into a Monkey-Pull-Apart Bread creates the most delicious fall and winter morning breakfast on earth. DO IT. Do it now! 😋🍁🧡

Pecan Pumpkin Spice Sourdough Monkey Bread

1 recipe Stay at Home Sourdough
1 jar Pecan Pumpkin Butter
2 Tbs. Kerrygold butter, melted
1/4 cup chopped pecans

Follow the three day directions for the Stay at Home Sourdough recipe. Yes, three days makes everything better. Feed the little baby – let her ferment. Add the flour and let her grown and rise. Knead her (add some oil for softening too). Let her sleep.

Then, break her apart into little balls – roll in your hands.

Toss with the Pecan Pumpkin Butter.

Transfer to one large loaf pan or several small pans.

Let her rise one more time, for about one hour, while the oven heats to 400 degrees.

Drizzle with melted butter and sprinkle with chopped pecans.

Bake for 45 minutes, until bubbly, fragrant, and golden.

Remove from oven and resist the urge to pull apart this ooey-gooey, messy, monkey 🙈🙉🙊🐒 bread mass of goodness!