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Kids and adults will adore this delicious Pumpkin Pull Apart Garlic Bread! It’s the perfect savory addition to serve at your Halloween parties.
Make it in advance for easy entertaining, or serve it warm out of the oven for a tasty bite that is as spooky as it is comforting.
This cheesy garlic bread recipe uses red cheddar cheese (also called Leicester) to make the pumpkin orange. You can add other cheeses too (parmesan or mozzarella would work well), but top it with red cheddar last so the pumpkin still looks orange.
You will have some leftover dough, which you can either freeze to bake later or keep plain to bake as extra rolls.
If you don’t have a pumpkin mold, draw a giant pumpkin on parchment paper and place the rolls within the shape, leaving a free space for the eyes and mouth. You can also top plain rolls with red cheddar and basil to make them look like individual pumpkins.
Enjoy!
Pumpkin Pull Apart Garlic Bread
Equipment
- pumpkin mold
Ingredients
Pumpkin rolls
- 400 ml milk, 1.7 cups
- 50 grams fresh yeast
- 100 grams butter, soft
- 1 teaspoon sea salt
- 700 grams flour, all-purpose
- 1 tablespoon honey
- 2 eggs
Garlic butter
- 40 grams butter, melted
- 2 cloves garlic
- 1 tablespoon parsley, finely chopped
- sea salt, to taste
- fresh basil, to garnish
- 150 grams cheddar, red
Topping
- 100 grams olives, black
Instructions
Pumpkin rolls
- Heat the milk so it is lukewarm (you can use a microwave or a pot on low heat).
- Remove the milk from the heat and incorporate the yeast till dissolved.
- Transfer to a bowl and add one egg, soft butter, honey, and salt.
- Then, add the flour in two batches, mixing in between.
- Knead by hand (or use a stand mixer) until the dough is uniform and soft. If the dough is too wet, add a small spoonful of flour at a time until you can knead it without sticking.
- Cover the bowl with cling film or a fresh kitchen towel. Allow to rise for 30 minutes.
- Preheat the oven to 200°C / F (392°F).
- Shape the dough into similar-sized rolls (mine were 35 grams each).
- Grease the pumpkin mold (I use a small cube of butter).
- Place the rolls into the mold, keeping them close to each other (I had 22 rolls in total).
- Cover the rolls and allow them to rise again for 30 minutes.
- Brush with egg wash.
- Bake for 10-12 min until golden.
Garlic butter
- Allow to cool slightly.
- Melt 40 grams of butter and mix with two cloves of garlic, finely chopped parsley, and a sprinkle of sea salt.
- Brush the pumpkin rolls with the garlic butter.
- Top the rolls with cheddar cheese (leaving the roll at the stem plain).
- Return the rolls to the oven for 2-3 minutes until the cheese is bubbly and melted.
Serving
- Once cooled slightly, transfer the pumpkin to a serving platter.
- Fill the gap for the eyes and mouth with black olives.
- Decorate with fresh basil leaves and serve.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
