• 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.