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Pumpkin Pull Apart Bread with Garlic & Sage

November 14, 2017 by Eileen Gray 19 Comments

Jump to Recipe

Pumpkin bread doesn’t have to be sweet. This Pumpkin Pull Apart Bread with Garlic & Sage is a super-savory and super-tasty treat that would be right at home on your holiday table.

pumpin garlic sage pull apart bread

I was in the mood to do something savory rather than sweet since I do so many sweet recipes.

I happened to have some pumpkin puree left over in the fridge from making pumpkin ganache filling for my Gingerbread Cookies. So, pumpkin it would be.

I think winter squash and sage are just natural flavor partners. They go together like tomatoes & basil or chocolate & orange.

When we get winter squash in our farm share I always make squash lasagna with lots of sage, garlic & Parmesan cheese. Another favorite is butternut squash risotto with, you guessed it, lots of sage & Parmesan cheese.

So as soon as I decided to go savory with the pumpkin bread I’d already decided on the flavor profile.

This bread is soft and luscious with a bold flavor from the garlicky sage pesto. I love it!

Scroll through the step by step photos to see how to make Pumpkin Pull Apart Bread:

ingredients for sage pesto in a food processor
Combine the cheese, garlic and sage in a food processor to make the pesto.
strips of pumpkin dough covered with sage pesto
Spread the pesto onto the dough and cut into 4″ strips. Cut the strips into squares.
a hand stacking squares of pumpkin bread into a loaf pan
Line the squares into the parchment lines loaf pan
two loaves of pumpkin bread, before and after rising
The bread should almost fill the pan when it’s done rising.
a hand pulling a slice of bread from pumpkin pull apart loaf
two slices of pumpkin pull apart bread on a plate

For a slightly spicy treat, try this Bacon & Pepper Jack Pull Apart Bread!

If you love this recipe as much as I do, I’d really appreciate a 5-star review.

Continue to Content
a hand pulling a slice of bread from pumpkin pull apart loaf

Pumpkin Pull Apart Bread with Garlic & Sage

Yield: 16 slices
Prep Time: 45 minutes
Bake Time: 45 minutes
Rising Time: 2 hours
Total Time: 3 hours 30 minutes

Savory pumpkin bread layered with a garlicky sage filling. Simply "pull apart" the layers of bread to enjoy this delicious bread.

Ingredients

  • 1/4 (2 oz, 60ml) cup warm water
  • 3/4 cup (6 oz, 170g) canned pumpkin puree, room temperature
  • 3/4 cup (6 oz, 170g) full fat Greek yogurt, room temperature
  • 1 packet (2 1/4 teaspoons, 7g) dry yeast
  • 2 Tablespoons honey
  • 1 large egg, room temperature
  • 1 tsp salt
  • 3 1/2 cups (17.5 oz, 490g) all purpose flour

Filling

  • 2 large garlic cloves
  • 1/2 cup (2 large sprigs) fresh sage leaves
  • 1/4 cup (60 ml) olive oil
  • 1/2 cup (1.5 oz, 40g) grated Parmesan cheese

Instructions

  1. Combine the water, pumpkin and yogurt in a microwave safe bowl. Warm in the microwave for 30 second increments until the mixture is about 100°F, or slightly warmer than body temperature. Transfer the mixture to a bowl and add the yeast, honey, egg and salt. Mix on low speed to combine.
  2. Add 1 cup of flour and mix to form a thick batter. Add the remaining flour, 1/2 cup at a time. Knead on medium-low speed until the dough is elastic, but still soft, about 10 minutes. The dough will cling to the hook and clear the sides of the bowl.
  3. (If mixing by hand add flour until you can no longer stir with a spoon then turn the dough onto a floured surface and continue kneading.)
  4. Transfer to an oiled bowl, turn 1x to coat the dough. Cover the bowl and allow the bread to rise until doubled in volume, about 1 hour. Brush a 9"x 5" loaf pan with olive oil. Line the pan with a strip of parchment paper then brush the paper with more olive oil.

Make the filling

  1. Combine the garlic, sage, olive and cheese in a food processor. Process until it forms a thick paste

Assemble & Bake

  1. Turn the dough out onto a lightly floured surface. Roll to a 16"x 16" square. If the dough starts pulling back let it rest for 5 minutes then continue rolling. Spread the filling over the dough. Use a pizza cutter or sharp knife to cut the rectangle into four 4" strips. Stack the strips, filling side up. Cut the stacked strips into 4 equal squares.
  2. Arrange the stacks, standing up, in the pan, make sure a plain dough side (without the filling) is facing each end of the pan (see note). Cover the pan and let the dough rise for 1 hour, it should fill the pan.
  3. Preheat the oven to 350°F. Bake the bread until it's well puffed and golden brown, and the temperature in the middle of the bread is 190°F-200°F, about 45 minutes.
  4. Cool in the pan for 5 minutes, then use the parchment to lift the bread from the pan.
  5. Serve warm.

Notes

To work ahead you can make the bread up to this point, cover the pan and refrigerate overnight. Proceed with rising and baking the next day.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • Reynolds Non-Stick Baking Parchment Paper Sheets
    Reynolds Non-Stick Baking Parchment Paper Sheets
  • Dexter Russell Pizza Cutter
    Dexter Russell Pizza Cutter
  • Muso Wood Wooden French Rolling Pin
    Muso Wood Wooden French Rolling Pin
  • Cuisinart 9-Cup Food Processor
    Cuisinart 9-Cup Food Processor
  • KitchenAid 5-Qt. Stand Mixer 
    KitchenAid 5-Qt. Stand Mixer 
  • Nonstick Carbon Steel Bread Pan 9.5 x 5
    Nonstick Carbon Steel Bread Pan 9.5 x 5

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Eileen Gray
Category: Breads

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Filed Under: Breads, Recipes Tagged With: pumpkin

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Reader Interactions

Comments

  1. sneha datar

    November 20, 2017 at 8:46 am

    I have still not made a pumpkin bread and your bread is so flavorful and perfect now I must try this soon.

    Reply
    • Eileen Gray

      November 20, 2017 at 8:51 am

      Thanks, Sneha!

      Reply
  2. sharanya palanisshami

    November 17, 2017 at 12:21 pm

    Wonderful bread Eileen with pumpkin, the colour was so tempting……

    Reply
    • Eileen Gray

      November 17, 2017 at 1:16 pm

      Thanks, Shranya! I love the color too. It’s pretty with the orange bread and the green flecks of sage.

      Reply
  3. Mayuri Patel

    November 17, 2017 at 7:56 am

    Love the colour of the pull apart pumpkin bread… perfectly baked. Never used sage for baking… have to try it.

    Reply
    • Eileen Gray

      November 17, 2017 at 9:13 am

      Hi Mayuri. I love baking with sage. It’s got such an assertive flavor it really holds up in baking.

      Reply
  4. Namita

    November 17, 2017 at 12:47 am

    Hello Eileen, Your bread is awesome. Such fantastic flavours and perfectly baked bread. I loved the filling. Bookmarked for sure 🙂

    Reply
    • Eileen Gray

      November 17, 2017 at 9:12 am

      Thanks, Namita!

      Reply
  5. themadscientiststskitchen

    November 16, 2017 at 10:56 am

    Wow, Eileen! I love the bread! It looks soft and sounds flavourful.

    Reply
    • Eileen Gray

      November 16, 2017 at 11:34 am

      Thanks!

      Reply
  6. Pavani

    November 15, 2017 at 4:28 pm

    Wow, that is one stunning bread Eileen. It looks so soft and the flavors sound amazing,

    Reply
  7. Wendy Klik

    November 15, 2017 at 9:48 am

    Love the flavor profile you chose for this bread.

    Reply
    • Eileen Gray

      November 15, 2017 at 10:43 am

      Thanks, Wendy. It’s one of my favorite fall/winter flavor combos.

      Reply
  8. Karen

    November 14, 2017 at 11:45 pm

    I love your savory slant to the theme, and your slide show is awesome!

    Reply
    • Eileen Gray

      November 15, 2017 at 9:20 am

      Thanks. I like to show the process and a slideshow is a great way to show how the recipe is made when I’m not doing a video.

      Reply
  9. Julie

    November 14, 2017 at 9:51 pm

    This bread is just gorgeous and sounds delicious. Perfect for our holiday table too!

    Reply
    • Eileen Gray

      November 15, 2017 at 9:19 am

      Thanks, Julie.

      Reply
  10. Karly

    November 14, 2017 at 8:41 pm

    This. Perfection. I’m SO excited about a savory pumpkin bread recipe- cannot wait to try!

    Reply
    • Eileen Gray

      November 15, 2017 at 9:19 am

      Thanks, Karly. I made it 2x and ate way too much of both loaves.

      Reply

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