Introduction

This savory pumpkin and sage bread is a delightful twist on classic artisan bread, perfect for fall baking. With a tender crumb flavored by fresh sage and pumpkin seeds, it makes a wonderful companion to soups or salads.

The image shows a loaf of bread with two thick slices cut and laid flat in front. The bread is light orange with small green bits inside, showing some texture through the slices. The crust is a smooth golden brown, shiny and soft. A few green leaves are placed on top of the loaf and some around it for decoration. The bread rests on a white wooden board on a surface with a white marbled texture. A knife with a brown handle lies next to the board. In the blurry background, there appears to be another loaf on a wooden cutting board. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3½ cups bread flour (500g)
1 cup pumpkin puree, fresh or canned (240g)
1¼ cups warm water (300ml)
2 tablespoons olive oil, plus extra for coating
2 teaspoons active dry yeast (7g)
1 tablespoon honey (optional, to feed the yeast)
1½ teaspoons salt
2 tablespoons fresh sage, finely chopped (or 2 teaspoons dried)
½ teaspoon freshly ground black pepper
¼ cup pumpkin seeds, plus extra for topping
2 tablespoons grated Parmesan cheese (optional)

Instructions

Step 1: Combine the warm water (105-110°F) with honey in a large mixing bowl. Sprinkle the yeast over the surface and let it sit undisturbed for 5-7 minutes until frothy.
Step 2: Add the pumpkin puree and olive oil to the activated yeast mixture, stirring until well combined. The mixture will take on a golden-orange hue.
Step 3: In a separate bowl, whisk together the bread flour, salt, and pepper. Gradually add this dry mixture to the wet ingredients, stirring with a wooden spoon until the dough becomes too stiff to manage.
Step 4: Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. The dough should pass the “windowpane test”—when a small piece can be stretched thin enough to see light through without tearing.
Step 5: Gently fold in the chopped sage, pumpkin seeds, and Parmesan cheese (if using), distributing these ingredients evenly throughout the dough.
Step 6: Place the dough in an oiled bowl, turning once to coat all surfaces. Cover with a damp cloth or plastic wrap and let rise in a warm location for 60-90 minutes, or until doubled in size.
Step 7: Gently deflate the dough and shape it as desired—a round boule, oval batard, or in a standard loaf pan. For an artisanal look, create tight surface tension by pulling the dough edges underneath while rotating.
Step 8: Cover the shaped dough and allow it to rise again for 30-45 minutes until it increases by about 50% and springs back slowly when poked.
Step 9: Preheat your oven to 425°F (220°C) with a baking stone or inverted baking sheet inside if available. Before baking, brush the loaf with olive oil and sprinkle additional pumpkin seeds on top. Score the surface with a sharp knife or bread lame.
Step 10: Bake for 35-40 minutes until the crust is deep golden brown and the loaf sounds hollow when tapped on the bottom. For a crusty bakery-style finish, place a pan of hot water on the bottom rack during the first 15 minutes of baking to create steam.
Step 11: Allow the bread to cool for at least 30 minutes before slicing to prevent a gummy texture inside.

Tips & Variations

Substitute up to 1 cup of whole wheat flour for bread flour to add fiber and a nuttier flavor.
If using homemade pumpkin puree, drain it well in a fine-mesh sieve for 30 minutes to remove excess moisture.
Omit Parmesan cheese for a dairy-free version or replace with nutritional yeast for a cheesy flavor.
To boost crunch, toast additional pumpkin seeds lightly before adding as a topping.

Storage

Store this bread at room temperature in a paper bag or bread box for up to 3 days to maintain crust crispness. For longer storage, slice the fully cooled bread and freeze it in an airtight container with parchment paper between slices for up to 3 months. Reheat slices in a toaster or oven for best results.

How to Serve

A loaf of golden-brown bread with a slightly glossy crust is placed on a white rectangular tray on a white marbled surface. The bread has been sliced to show a soft, light orange inside dotted with green pumpkin seeds evenly spread throughout. Three slices lean against the main loaf, each showing the same textured crumb and seed distribution. A few green leaves are garnished on and around the bread for decoration, and a wooden knife with a metal blade sits beside the tray. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin puree for this bread?

Yes, canned pumpkin puree works perfectly. Just make sure it’s plain pumpkin and not pumpkin pie filling, which contains added spices and sugar.

How do I know when the bread is fully baked?

The crust should be a deep golden brown, and the loaf will sound hollow when tapped on the bottom. Using a baking thermometer, the internal temperature should be around 200°F (93°C).

Savory Pumpkin and Sage Bread Recipe

Print Recipe

★★★★★

4.5 from 82 reviews

This Savory Pumpkin and Sage Bread recipe combines the sweetness of pumpkin puree with fragrant fresh sage and crunchy pumpkin seeds, resulting in a moist, flavorful artisan bread perfect for fall. The dough is enriched with olive oil and is leavened using active dry yeast, delivering a tender crumb with a golden crust. Optional Parmesan cheese adds a subtle umami touch, while the freshly ground black pepper enhances the savory profile. Ideal for enjoying with soups, stews, or as a snack on its own, this bread is a seasonal favorite with a beautiful aroma and texture.

Author: Maya
Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 2 hours 40 minutes
Yield: 1 standard loaf (about 12 slices) 1x
Category: Bread
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Bread Base

3½ cups bread flour (500g)
1 cup pumpkin puree, fresh or canned (240g)
1¼ cups warm water (300ml, 105-110°F/40-43°C)
2 tablespoons olive oil, plus extra for coating and brushing
2 teaspoons active dry yeast (7g)
1 tablespoon honey (optional, to feed the yeast)
1½ teaspoons salt

Flavoring and Add-ins

2 tablespoons fresh sage, finely chopped (or 2 teaspoons dried)
½ teaspoon freshly ground black pepper
¼ cup pumpkin seeds, plus extra for topping
2 tablespoons grated Parmesan cheese (optional)

Instructions

Activate the Yeast: Combine warm water (105-110°F) with honey in a large mixing bowl. Sprinkle the active dry yeast over the surface and let it sit undisturbed for 5-7 minutes until frothy, indicating the yeast is active.
Mix Wet Ingredients: Add the pumpkin puree and 2 tablespoons olive oil to the frothy yeast mixture, stirring until fully combined. The mixture should take on a golden-orange hue, signaling even incorporation.
Combine Dry Ingredients: In a separate bowl, whisk together bread flour, salt, and freshly ground black pepper to ensure even seasoning throughout the dough.
Form the Dough: Gradually add the dry flour mixture to the wet ingredients, stirring with a wooden spoon until a stiff dough forms that is difficult to stir.
Knead the Dough: Turn the dough onto a lightly floured surface and knead vigorously for 8-10 minutes until smooth, elastic, and passes the “windowpane test,” which means a small piece can stretch thinly without tearing.
Add Flavorings: Gently fold in the chopped fresh sage, pumpkin seeds, and grated Parmesan cheese (if using), ensuring even distribution throughout the dough without deflating it.
First Rise: Place the dough in an oiled bowl, turning once to coat the surface with oil. Cover with a damp cloth or plastic wrap and let rise in a warm spot for 60-90 minutes, or until doubled in size.
Shape the Dough: Gently deflate the risen dough and shape into your preferred form—round boule, oval batard, or place in a standard loaf pan. For a professional artisan look, create surface tension by pulling the edges underneath while rotating the dough.
Second Rise: Cover the shaped dough and allow it to rise again for 30-45 minutes until it increases by about 50% and springs back slowly when lightly poked.
Preheat Oven and Prepare for Baking: Preheat your oven to 425°F (220°C) with a baking stone or inverted baking sheet inside to simulate a bread oven environment. Just before baking, brush the loaf with olive oil, sprinkle additional pumpkin seeds on top, and score the surface with a sharp knife or bread lame to control expansion.
Bake the Bread: Bake for 35-40 minutes until the crust is deep golden brown and the loaf sounds hollow when tapped on the bottom. For a crisp crust reminiscent of bakery bread, place a pan of hot water on the bottom rack during the first 15 minutes of baking to create steam.
Cool Before Slicing: Remove the bread from the oven and cool on a wire rack for at least 30 minutes. This resting period prevents a gummy interior and ensures proper crumb texture.

Notes

This bread will stay fresh at room temperature for up to 3 days when stored in a paper bag or bread box.
For longer storage, slice the completely cooled bread and freeze in an airtight container with parchment paper between slices for up to 3 months.
To boost fiber and nutrition, substitute up to 1 cup of whole wheat flour for part of the bread flour.
For a gluten-free version, use a gluten-free flour blend and add 1 teaspoon xanthan gum to stabilize the dough.
If using homemade pumpkin puree, drain it well in a fine-mesh sieve for 30 minutes prior to measuring to avoid excess moisture, which can negatively affect dough consistency.

Keywords: Pumpkin Bread, Sage Bread, Savory Bread, Fall Baking, Artisan Bread