Pumpkin Pull Apart Bread with Garlic & Sage
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.
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 and I hope you do too!
How to make Pumpkin Pull Apart Bread
See the recipe card for detailed measurements and instructions.
- Mix the wet ingredients in a mixer bowl.
- Add the flour and knead for 5 minutes.
- Set the dough aside in an oiled bowl until it has at least doubled in volume.
- While the dough rises, make the pesto.
- Combine the cheese, garlic, sage and olive oil in a food processor and pulse until it forms a smooth paste.
- Roll the dough to a 16″x16″ square.
- Spread the pesto onto the dough and cut into 4″ strips.
- Cut each strip into four 4″ squares and stack them in sets of 4 squares.
- Line the squares into a parchment lined loaf pan. Make sure the square at each end of the loaf has the plain side facing the pan.
- Set the bread aside to rise.
- The bread should almost fill the pan when it’s done rising.
- Bake until golden brown. Enjoy warm from the oven.
More Pumpkin Recipes
- Honey Pumpkin Bread
- Pumpkin Spice Ale Soft Pretzels
- Pumpkin Coffee Cake
- Pumpkin Whoopie Pies
- Ginger Cookies with Pumpkin Ganache
- Pumpkin Donuts
- Pumpkin Mousse Pie with Brown Sugar Meringue
- Pumpkin Scones
- Sourdough Pumpkin Bread with Cranberries
For a slightly spicy treat, try this Bacon & Pepper Jack Pull Apart Bread!
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Pumpkin Pull Apart Bread with Garlic & Sage
Ingredients
- 2 oz warm water (¼ cup)
- 6 oz canned pumpkin puree (¾ cup, room temperature)
- 6 oz Greek yogurt (¾ cup, room temperature)
- 2 ¼ teaspoons dry yeast
- 1 ½ oz honey (2 tablespoons honey)
- 1 large egg (room temperature)
- 1 teaspoon salt
- 17 ½ oz all purpose flour (3 ½ cups, see note)
Filling
- 2 large garlic cloves
- ½ cup fresh sage leaves
- 2 oz olive oil (¼ cup)
- 1 ½ oz Parmesan cheese (½ cup grated)
Instructions
- Combine 2 oz warm water, 6 oz canned pumpkin puree and 6 oz Greek 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 2 ¼ teaspoons dry yeast, 1 ½ oz honey, 1 large egg and 1 teaspoon salt. Mix on low speed to combine.
- With the mixer running, add 17 ½ oz all purpose flour, 1/2 cup at a time. Knead on medium-low speed until the dough is elastic, but still soft, about 5 minutes. The dough will cling to the hook and clear the sides of the bowl.
- (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.)
- 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
- Combine 2 large garlic cloves, ½ cup fresh sage leaves, 2 oz olive oil and grated 1 ½ oz Parmesan cheese in a food processor. Process until it forms a thick paste
Assemble & Bake
- 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.
- 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.
- 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 200 °F, about 45 minutes.
- Cool in the pan for 5 minutes, then use the parchment to lift the bread from the pan.
- Serve warm.
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Wow, that is one stunning bread Eileen. It looks so soft and the flavors sound amazing,
Love the flavor profile you chose for this bread.
Thanks, Wendy. It’s one of my favorite fall/winter flavor combos.
I love your savory slant to the theme, and your slide show is awesome!
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.
This bread is just gorgeous and sounds delicious. Perfect for our holiday table too!
Thanks, Julie.
This. Perfection. I’m SO excited about a savory pumpkin bread recipe- cannot wait to try!
Thanks, Karly. I made it 2x and ate way too much of both loaves.