Pull Apart Pumpkin Herb Bread


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.

Ingredients:

  • 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

Directions

  1. Preheat the oven to 350.
  2. Meanwhile, heat a the oil in a medium size skillet.
  3. Once the oil is hot, add the garlic and sauté until fragrant.
  4. 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.
  5. Stir in the salt and sage. Season to taste.
  6. Set the pumpkin mixture aside to cool.
  7. Cut the bread lengthwise and then widthwise. Don’t cut through the bottom crust. The widthwise part can be kinda hard so be careful.
  8. Place loaf on a foil-lined baking sheet.
  9. Pour or scoop the pumpkin mixture between the cuts of bread.
  10. Brush the surface of the bread with a bit of olive oil and sprinkle with salt.
  11. Wrap the bread in foil and bake for 15 minutes.
  12. 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!

Oh, and I post a lot of in progress photo on my facebook, instagram, and twitter account. So, if you are at all interested in seeing how photos come together, check it out. =)

Till next time!

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Lana Pribic - I have kind of just been in awe for the past ten minutes since landing on your homepage.

Beautiful, inspiring work.

anne - What size can of pumpkin?

Mandy Clyatt - Oh my goodness, this looks incredible!

Kristen - AGain – wow….!

CSA Box Week 18* - [...] Pull Apart Pumpkin Herb Bread from V. K. Rees Photography [...]

Caitlin - this seems so simple so do, and so delicious! i love the photos, they are so “you” ;)

Red Star to Lone Star - Wow, these photos are beyond amazing. The contrast of orange and charcoal is striking. And I like how despite the dark background the objects are brightly lit. Beautiful.

Kiran @ KiranTarun.com - Oh my yum! That looks incredibly delicious!! Love the pumpkin and sage combo :)

Caralyn @ glutenfreehappytummy - wow this looks seriously delicious!

Rounding up the bread basket | VeganMoFo - [...] shot by the super talented photographer Vanessa Rees. Girl can cook, too- check out her beautiful pull-apart pumpkin herb bread if you don’t believe [...]

Jes - I love that I don’t actually have to make the bread for this pull-apart bread recipe! And, yes, pumpkin & sage are just the best together!

Federica - Your photographs are magnificent!

Julia Moran Martz - I am so in love with your photography! Amazing! And awesome recipes too!

Roy - This was extremely tasty! :D

Tiffany - Whoa. That looks delicious!

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