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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This bread is amazing: heavenly aroma, gorgeous color, fantastic taste; will absolutely be baking this one again!! Thank you for sharing!
Thanks, I love this bread too. The combination of pumpkin, sage and garlic is magical.