Pumpkin pull-apart with roasted garlic butter

Delicious and moist pumpkin pull-apart with roasted garlic butter - perfect for morning or afternoon tea.

  • 15 mins preparation
  • 45 mins cooking
  • Serves 8
  • Print


Pumpkin pull-apart with roasted garlic butter
  • 3 cup self-raising flour
  • 1 tablespoon caster sugar
  • 1 teaspoon salt
  • 1 cup grated pumpkin
  • 250 gram rindless bacon rashers, chopped, 2 tbsp reserved
  • 1/3 cup freshly grated parmesan, plus ¼ cup extra
  • 2 tablespoon rosemary, chopped, plus 1 tbsp sprigs extra
  • 1 2/3 cup buttermilk
Garlic butter
  • 1 head garlic
  • 125 gram ballantyne olive oil spreadable butter


Pumpkin pull-apart with roasted garlic butter
  • 1
    Preheat oven to 200C. Grease a 21cm x 10cm (base measurement) loaf pan and line with baking paper. Sift flour, sugar and salt together into a large bowl. Stir in pumpkin, bacon, parmesan and rosemary. Make a well in the centre.
  • 2
    Add buttermilk. Using a round-bladed knife in a cutting motion, mix quickly to a soft, sticky dough (do not overmix). Turn dough out onto a lightly floured work surface. Shape into a 20cm log. Cut into 8 equal portions. Using floured hands, shape each into a ball. Arrange, side by side in prepared pan.
  • 3
    Sprinkle balls with extra parmesan, extra rosemary and reserved bacon. Bake covered with foil, for 30 minutes.
  • 4
    Meanwhile, make garlic butter: Wrap whole garlic in foil and bake for 20 minutes. Squeeze soft roasted garlic from the skins. Roughly mash with a fork. Cool slightly, then stir through the butter. Season. Set aside.
  • 5
    Once balls have been in for 30 minutes - uncover, and bake for a further 15 minutes or until mixture sounds hollow when lightly tapped. Transfer to a wire rack to cool slightly. Serve with garlic butter.


Make up to 1 day ahead. Store in an airtight container.

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