Cheesy Pumpkin Garlic Bread
This Cheesy Pumpkin Garlic Bread is a fun fall twist on the classic garlic bread recipe. With the addition of pumpkin and a few savory spices, this easy homemade garlic bread is loaded with cheese and baked until golden brown!
If you're looking for more easy side dish recipes, be sure to check out other favorites like Easy Stuffing Recipe, Easy Bone Broth Rice, Bone Broth Mashed Potatoes, Lemon Herb French Fries, Garlic Lemon Sweet Potato Fries or Kale Apple Salad with Honey Dijon Dressing.
A Quick Look At The Recipe
- Recipe Name: Cheesy Pumpkin Garlic Bread
- Ready In: 25 minutes
- Makes: 6 servings
- Main Ingredients: sourdough bread, salted butter, pumpkin puree, mozzarella
- Flavor Profile: garlic, hearty pumpkin, cheesy bread
- Dietary Info: eggless, no seed oils, gluten free swap available
- Difficulty: Easy!
- Why You’ll Love It: fall inspired homemade cheesy garlic bread with pumpkin
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Why You'll Love This Recipe
- Fall Side Dish: This would be a perfect Thanksgiving side dish, just like Roasted Cinnamon Sweet Potatoes With Pecans or Pumpkin Spice Sweet Potato Fries.
- Super Cheesy: I use a mix of mozzarella and sharp cheddar for a super cheesy garlic bread.
- Goes with Anything: This delicious Cheesy Pumpkin Garlic Bread is perfect for a side dish to recipes like Slow Cooker Turkey, Healthy Sloppy Joe Bowls, Slow Cooker Pumpkin Stew, Organic Meatloaf With Bone Broth, Savory Mustard Herb Ham or soups like Meyer Lemon Chicken Wild Rice Soup With Bone Broth.
- Thanksgiving Side: This would make a really delicious Thanksgiving side dish! It's comforting but also includes pumpkin, it is sure to be a hit! Try it with Roasted Herb Butter Turkey and Simple Cranberry Kale Salad with Homemade Dressing for a simple Thanksgiving.
I partnered with my friends at Rumiano to create this Cheesy Pumpkin Garlic Bread. We're using their shredded mozzarella and sharp cheddar cheese, along with their salted butter, which has always been a favorite of mine! These simple organic ingredients transform into a best cheesy garlic bread recipe that takes just 15 minutes to prep!
So, my husband is not a huge fan of pumpkin. Unlike me, who is obsessed with all things pumpkin such as Chocolate Dipped Pumpkin Cookies Without Eggs, Healthy Pumpkin Waffles With Bone Broth, Brown Butter Pumpkin Cookies With Caramel, Double Chocolate Pumpkin Cookies and Soft Baked Pumpkin Spice Cranberry Sandwich Cookies. My husband usually says no thank you to pumpkin.
But, he has already asked me to make this homemade garlic bread multiple times in the last two weeks since creating the recipe. It's now one of his favorite things. So, if you have a picky pumpkin eater, this is a great recipe to bake for them as the secret pumpkin will make it delicious but not overwhelming for them.
Ingredients
- Bread: I use my Sourdough Discard Bread With Bone Broth for this recipe, but you can use your favorite sourdough, French bread loaf or Italian bread. Just ensure it's sturdy enough to hold all the cheese.
- Butter: I'm using Rumiano Sea Salted Butter, which is my favorite for garlic bread. If you want to use unsalted butter you can, but you should add 1/4 teaspoon of salt to the butter mixture.
- Garlic: I use minced garlic, but you can use fresh garlic cloves if you prefer. If you are out of garlic a little bit of garlic powder will also work too.
- Cheese: We're using Rumiano shredded organic mozzarella and sharp cheddar cheese here. You can use just one kind if you prefer, but the flavor is really good with both! If you want to other types of cheese, that will work as well, use your favorite!
- Pumpkin: I use organic pumpkin puree, you want to ensure it's plain pumpkin puree and not pumpkin pie filling as that has added sugars and spices, which we don't need for this recipe.
*For a full list of ingredients and measurements, visit the recipe card below.
Baker's Tips for Cheesy Pumpkin Garlic Bread
- You can use any kind of bread you like for this, just ensure it's sturdy and thick enough to hold the cheese.
- Feel free to use as much or as little cheese as you like.
- If you want to make just one or two slices, you can use your air fryer or toaster oven instead of the oven. And you can store extra pumpkin garlic butter in an airtight container in the fridge for up to a week.
- You can top this with fresh parsley, nutritional yeast, a drizzle of hot honey, parmesan cheese, red pepper flakes or enjoy it plain.
How to Make Cheesy Pumpkin Garlic Bread
- Preheat the oven to 425°F. Line a baking sheet with parchment paper. Slice bread, if you need to.
- Arrange the bread slices on the baking sheet.
- In a medium mixing bowl, add the softened butter, pumpkin puree, minced garlic, onion powder, oregano, and thyme.
- Mix together until combined.
- Spread the pumpkin butter mixture onto slices of bread and place back on the baking sheet.
- Top with shredded cheese. You can do as much cheese or as little as you like, or even a mix of both!
- Bake at 425°F for 10 to 15 minutes or until the cheese is golden brown.
- I like to garnish with a little sprinkle of fresh parsley (optional).
Recipe FAQ's
The pumpkin adds a subtle savory flavor, but it doesn't overpower the garlic, herbs, or cheese. Even if you're not a huge pumpkin fan, you'll love this cheesy garlic bread! My husband is not a huge pumpkin fan and he loves this, asks me to make it all the time!
No, pumpkin pie filling has added spices and sugars. We don't want to add those into this, so you need to use plain pumpkin puree.
Yes, you can use homemade pumpkin puree in place of canned pumpkin. Just make sure it's smooth and not too watery, as excess moisture could make your garlic bread soggy.
Yes, you can use any bread you like. Though, using a sturdy bread that can hold the pumpkin garlic butter and cheese is best.
Yes, you can use your favorite gluten free bread to easily make this gluten free. Just choose a sturdy bread that can hold the pumpkin garlic butter and shredded cheese without falling apart.
Yes! I love using a combination of sharp cheddar and mozzarella because you get amazing flavor and melty cheese. But you could also use Monterey Jack, provolone, or Parmesan.
Yes, you can simply leave the cheese off and bake as instructed for delicious pumpkin garlic bread. Just keep an eye on the bread while baking because it may toast more quickly.
Yes, you can make one single serving and bake it in your countertop oven or air fryer. You can save the additional pumpkin garlic butter in an airtight container in the fridge for up to a week. This way you can use it all week if you just want to make one or two servings at a time.
Yes! You can prepare the pumpkin garlic butter ahead of time and store it in an airtight container in the fridge for up to 1 week. When you're ready to bake, simply spread it onto your bread, top with cheese, and bake.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in your toaster oven, oven, or air fryer until warmed through and the cheese is melted again.
Reheating in your countertop oven or air fryer on a warm setting is ideal. This way you won't burn the cheese.
Serving Ideas
- This makes a great appetizer to spaghetti or pasta dishes like Mushroom Zucchini Baked Pasta.
- This makes a great easy lunch recipe along with something like Simple Green Salad with Homemade Dressing, Healthy Honey Chicken Salad With Cranberries or Rosemary Meatball Bites
- Enjoy with How to Make Turkey Carcass Soup With Bone Broth
- Makes a perfect side dish to cozy meals like Butter Parmesan Pasta With Italian Sausage and Slow Cooker Pumpkin Stew
- Make it part of your game day snack spread along with Hot Honey Roasted Walnuts, Bone Broth Queso Dip, Garlic Ranch Pretzels With White Cheddar, Garlic Lime Hummus or Organic Dill Dip With Sour Cream
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Cheesy Pumpkin Garlic Bread
Equipment
- Mixing Bowl
- Spatula
- Baking Sheet
- Parchment Paper
Ingredients
- 6 slices sourdough bread
- ½ cup salted butter softened
- ¼ cup pumpkin puree
- 1 ½ tablespoons minced garlic
- 1 teaspoon onion powder
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- 4 ounces shredded sharp cheddar
- 4 ounces shredded mozzarella cheese
- Fresh parsley (optional)
Instructions
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- Arrange the bread slices on the baking sheet.
- In a medium mixing bowl, add the softened butter, pumpkin puree, minced garlic, onion powder, oregano, and thyme.
- Mix together until combined.
- Spread the pumpkin butter mixture onto slices of bread and place back on the baking sheet.
- Top with shredded cheese. You can do as much cheese or as little as you like, or even a mix of both!
- Bake at 425°F for 10 to 15 minutes or until the cheese is golden brown.
- I like to garnish with a little sprinkle of fresh parsley (optional).
Video
Notes
- You can use any kind of bread you like for this, just ensure it's sturdy and thick enough to hold the cheese.
- Feel free to use as much or as little cheese as you like.
- If you want to make just one or two slices, you can use your air fryer or toaster oven instead of the oven. And you can store extra pumpkin garlic butter in an airtight container in the fridge for up to a week.
- You can top this with fresh parsley, nutritional yeast, a drizzle of hot honey, parmesan cheese, red pepper flakes or enjoy it plain.
Nutrition
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This is so good!!