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!
Scroll through the step by step photos to see how to make Pumpkin Pull Apart Bread:
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.
- 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
- 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
- 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.
- 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.
- (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 the garlic, sage, olive and 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 190°F-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.
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.
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