I love bread. I love pumpkin. And I love sage. All three of them together is just ridiculously good.
You will want to get a loaf of bread that is at least a day old for this recipe. If the bread is too soft cutting it into this pattern becomes tricky. I bought a loaf two days before making this and let it sit out on the counter until it got a bit stale. If you are too impatient to wait, just look for a harder bread when you are at the store.
- 1 Tbs olive oil
- 1 can of pumpkin, no flavoring
- 3 Tbs fresh sage, chopped
- 1 loaf of bread
- 1-2 cups of vegetable broth
- 2 cloves of garlic, diced
- 1 big pinch of salt
- Preheat the oven to 350.
- Meanwhile, heat a the oil in a medium size skillet.
- Once the oil is hot, add the garlic and sauté until fragrant.
- Stir in the pumpkin and 1 cup of the vegetable broth and heat till warm. You may need to add a bit more veggie broth. The pumpkin mixture needs to be thin enough to pour between bread slices.
- Stir in the salt and sage. Season to taste.
- Set the pumpkin mixture aside to cool.
- Cut the bread lengthwise and then widthwise. Don’t cut through the bottom crust. The widthwise part can be kinda hard so be careful.
- Place loaf on a foil-lined baking sheet.
- Pour or scoop the pumpkin mixture between the cuts of bread.
- Brush the surface of the bread with a bit of olive oil and sprinkle with salt.
- Wrap the bread in foil and bake for 15 minutes.
- Unwrap the bread and bake for another 10-15 minutes. Or until the bread is toasty.
I’m in a bit of a hurry so I don’t have time to say much but I wanted to take a minute to thank everyone who took time to write such kind words in my last post. I’m so touched and overwhelmed by how kind and supportive everyone is! Thank you!
I had a ridiculously good time doing the photos for this one. And, seriously, this bread is delightful. I highly recommend it. If you aren’t a big fan of pumpkin and/or sage, feel free to swap out the gourd/herb combination!
Till next time!