Pumpkin pull-apart with roasted garlic butter

15 mins
To Prep
45 mins
To Cook


  • 3 cups self-raising flour
  • 1 tbsp caster sugar
  • 1 tsp salt
  • 1 cup grated pumpkin
  • 250 g rindless bacon rashers, chopped, 2 tbsp reserved
  • 1/3 cup freshly grated parmesan, plus ¼ cup extra
  • 2 tbsp rosemary, chopped, plus 1 tbsp sprigs extra
  • 1 2/3 cups buttermilk
  • Garlic butter
  • 1 head garlic
  • 125 g ballantyne olive oil spreadable butter

Pumpkin pull-apart with roasted garlic butter

Recipe courtesy of Food to love and The Australian Woman’s Weekly

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


Step 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.
Step 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.
Step 3
Sprinkle balls with extra parmesan, extra rosemary and reserved bacon. Bake covered with foil, for 30 minutes.
Step 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.
Step 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.