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.

Today the #BreadBakers are sharing our favorite “pull apart” breads. I love this theme because, to tell you the truth, I’d never made a pull apart bread before. Somehow, I just never got around to it.

I wanted to do a savory rather than sweet bread 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.

The recipe for the bread dough was inspired by my experiments for Zucchini Yeast Bread. Although the yogurt didn’t quite work with the zucchini puree, I liked the flavor and richness from yogurt and wanted to try it again in a future bread recipe. Well, the future is now! Greek yogurt is a great compliment to the pumpkin puree in this bread.

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

Watch this slideshow to see how to make Pumpkin Pull Apart Bread with Garlic & Sage:

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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.

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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.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

A big “Thank You!” to Kelly from Passion Kneaded  for hosting today’s event. Check out these fun pull apart breads from my fellow #BreadBakers:

• Apple Pecan Streusel Pull Apart Bread from Hostess at Heart
• Bananas Foster Monkey Bread from Food Lust People Love
• Cheese Stuffed Garlic Pull Apart Bread from Mayuri’s Jikoni
• Cheesy Pesto Pull Apart Bread from Spill the Spices
• Christmas Tree Bread from Sara’s Tasty Buds
• Chrysanthemum Bread from Ambrosia
• Cinnamon Sugar Pull Apart Bread from Cook’s Hideout
• Coffee Pull-Apart Bread from Passion Kneaded
• Coriander Garlic Pull Apart Bread from The Mad Scientist’s Kitchen
• Cranberry Chutney Pull Apart Bread from Spiceroots
• Garlic Pull Apart Bread from Palatable Pastime
• Laadi Pav or Pull Apart Rolls from Sneha’s Recipe
• Overnight Monkey Bread Pudding from A Day in the Life on the Farm
• Paneer Pesto Pull Apart Rolls from Veena’s Vegnation
• Pull-Apart Dill Bread from Karen’s Kitchen Stories
• Pumpkin, Garlic, and Sage Pull Apart Bread from Baking Sense
• Pumpkin Spice Latte Pull-Apart Bread from All That’s Left Are The Crumbs
• Savory Breakfast Monkey Bread from Sonlicious

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.