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Savory Pumpkin and Sage Bread Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. Combine Dry Ingredients: In a separate bowl, whisk together bread flour, salt, and freshly ground black pepper to ensure even seasoning throughout the dough.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. 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

Find it online: https://messykitchenmagic.com/savory-pumpkin-and-sage-bread-recipe/