Description
Jamie Oliver’s pumpkin bread blends autumn spices with creamy pumpkin for a comforting seasonal treat. Warm slices bring cozy kitchen memories you’ll savor with each delightful bite.
Ingredients
Scale
- 300 g (10.5 oz) plain flour
- 175 g (6.2 oz) cooked pumpkin or butternut squash
- 175 g (6.2 oz) caster sugar
- 175 g (6.2 oz) dark brown sugar
- 150 g (5.3 oz) quality milk chocolate
- 125 g (4.4 oz) unsalted butter, plus extra for greasing
- 200 g (7.1 oz) icing sugar
- 3 large free-range eggs
- 100 ml (3.4 fl oz) buttermilk
- 2 tbsps cocoa powder
- 1 tbsp baking powder
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- ½ tsp bicarbonate of soda
- 1 whole nutmeg, for grating
- 2 cm piece of ginger
- 1 clementine
Instructions
- Preparation: Grease and line a 12 by 25 centimeters loaf tin. Preheat the oven to 170 degrees Celsius (340 degrees Fahrenheit or gas mark 3).
- Dry Ingredients: Sift cocoa powder, baking powder, ground cinnamon, bicarbonate of soda, and flour into a mixing bowl. Finely grate fresh nutmeg into the dry mixture and set aside.
- Wet Ingredients: Whisk cooked pumpkin purée with buttermilk until smooth. Gently melt chocolate and incorporate vanilla extract, then set mixture aside.
- Creaming: Use an electric mixer to cream butter with white and brown sugars until light, fluffy, and pale.
- Mixing: Gradually add eggs, fully incorporating each. Alternately fold in flour mixture and buttermilk liquid, mixing until just combined. Avoid overmixing.
- Baking: Transfer batter to prepared loaf tin. Bake for approximately 1 hour, until a skewer inserted into the center comes out clean and the top is golden brown.
- Cooling: Rest cake in the tin for 10 minutes, then transfer to a wire cooling rack to cool completely.
- Finishing: Whisk clementine juice with icing sugar to create a thick, pourable glaze. Drizzle over cooled cake and garnish with freshly grated clementine zest before serving.
Notes
- Measure Precisely: Use exact measurements for ingredients to ensure consistent texture and rise of the pumpkin bread.
- Avoid Overmixing: Gently fold ingredients to prevent a tough, dense loaf; stop mixing when just combined.
- Temperature Matters: Keep ingredients like butter and eggs at room temperature for smoother batter and even baking.
- Cool Completely: Let the bread cool entirely before glazing to prevent the icing from melting and ensure clean, crisp drizzle lines.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 8
- Calories: 350
- Sugar: 40 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 70 mg