Step 1: Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
Step 2: In a small skillet, melt the butter over medium heat until it begins to brown and smell nutty. Add the chopped sage and cook for 30 seconds, then remove from heat and let cool slightly.
Step 3: In a large bowl, whisk together the flour, baking soda, baking powder, salt, and black pepper.
Step 4: In a medium bowl, combine the pumpkin purée, eggs, cooled sage butter, Greek yogurt, and honey until smooth.
Step 5: Gently fold the wet ingredients into the dry ingredients until just combined. Do not over-mix the pumpkin and sage bread batter.
Step 6: Pour the batter into the prepared pan and smooth the top. Optionally, place a few whole sage leaves on top.
Step 7: Bake for 50-60 minutes, or until a toothpick inserted into the center of the pumpkin and sage bread comes out clean.
Step 8: Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.