Easy Jamie Oliver Pumpkin Bread Recipe: Cozy Fall Perfection

Pumpkin bread captures the essence of autumn’s warm, comforting embrace with its rich, spicy profile and irresistible aroma.

Bakers adore this seasonal classic for its incredible versatility and crowd-pleasing characteristics.

Moist interior textures complement a delicate crumb that melts seamlessly on your palate.

Sweet and earthy notes dance together, creating a sensory experience that transcends ordinary baked goods.

Fragrant spices weave through each slice, telling a story of harvest traditions and cozy kitchen moments.

Complex flavor layers emerge from carefully balanced ingredients, transforming simple components into something extraordinary.

Home cooks appreciate how this recipe celebrates seasonal bounty while delivering maximum deliciousness: prepare to fall in love with every bite.

What You’ll Need for Pumpkin Bread

• Flour: Provides structure and bulk to the bread, all-purpose works best.
• Cocoa Powder: Adds rich chocolate flavor and deepens color.
• Baking Powder: Helps bread rise and creates a light texture.
• Bicarbonate of Soda: Provides additional leavening and helps with browning.
• Cinnamon, Nutmeg: Warm spices that enhance overall flavor profile.

• Pumpkin or Squash Purée: Adds moisture, natural sweetness, and autumn character.
• Buttermilk: Contributes tenderness and subtle tangy flavor.
• Butter: Provides richness and helps create a soft crumb.
• Eggs: Bind ingredients and add structure to the bread.
• Vanilla Extract: Enhances and rounds out other flavors.

• Brown Sugar, White Sugar: Sweetens and helps create a moist texture.
• Chocolate: Adds depth and richness to the bread.
• Clementine Juice: Creates a bright, citrusy glaze.
• Icing Sugar: Thickens and sweetens the glaze.
• Clementine Zest: Adds fresh, fragrant citrus notes on top.

Step-by-Step Pumpkin Bread Instructions

Step 1: Prepare Baking Equipment

Grease a 12 x 25 cm loaf tin with butter or cooking spray. Line the tin with parchment paper. Preheat the oven to 170°C (340°F) or gas mark 3.

Step 2: Mix Dry Ingredients

• Cocoa powder
• Baking powder
• Ground cinnamon
• Bicarbonate of soda
• All-purpose flour

Freshly grate nutmeg into the mixture and set aside.

Step 3: Prepare Wet Ingredients

• Cooked pumpkin or squash purée
• Buttermilk

Melt chocolate and stir in vanilla extract. Set this mixture aside.

Step 4: Cream Butter and Sugars

Use an electric mixer to beat butter with white and brown sugars until the mixture becomes light, fluffy, and pale in color.

Step 5: Combine Wet and Dry Mixtures

Add eggs one at a time to the butter mixture, beating well after each addition.

• Half of the flour mixture
• Half of the buttermilk liquid

Blend until just combined. Repeat with remaining ingredients, being careful not to overmix.

Step 6: Bake the Bread

• The top turns golden brown
• A skewer inserted into the center comes out clean

Step 7: Cool the Bread

Remove bread from oven and let it cool in the pan for 10 minutes. Transfer to a wire rack to cool completely.

Step 8: Add Citrus Glaze

• Clementine juice
• Icing sugar

Stir until you create a thick, spoonable glaze. Drizzle over the cooled bread and sprinkle with fresh clementine zest.

Serve and enjoy your delicious pumpkin bread!

Tips for Moist and Flavorful Pumpkin Loaf

• Sift Dry Magic: Layer flour through a fine-mesh strainer to break up lumps and create a smoother, more uniform texture.
• Warm Spice Strategy: Toast ground cinnamon and nutmeg briefly in a dry pan before adding to enhance their deep, complex flavors.
• Moisture Master Technique: Press cooked pumpkin between paper towels to remove excess liquid, preventing soggy bread results.
• Chocolate Chop Precision: Use a serrated knife to chop milk chocolate into uneven chunks for melty pockets throughout the bread.
• Icing Consistency Hack: Let clementine juice cool completely before mixing with icing sugar to prevent unwanted crystallization.

Best Ways to Store Pumpkin Bread

• Airtight Container Method: Seal cooled pumpkin bread in a container with a tight-fitting lid to lock in moisture and prevent staleness. Ceramic or glass containers work best for maintaining freshness and preventing unwanted odors from seeping into your delicious bread.
• Freezer Preservation Method: Slice the bread before freezing for easier portioning and quicker thawing. Wrap each slice individually in plastic wrap, then place in a heavy-duty freezer bag to prevent freezer burn and maintain optimal flavor for up to 3 months.
• Moisture Control Method: Place a paper towel inside the storage container to absorb excess moisture and prevent soggy texture. This simple trick keeps the bread's crumb light and prevents mold growth, extending its shelf life and maintaining its delightful homemade taste.

Add-Ins for Jamie Oliver’s Pumpkin Bread

• Chocolate Chip Pumpkin Bread: Add 1 cup of dark chocolate chips to the batter for extra richness and indulgence.
• Nutty Pumpkin Bread: Fold in 1/2 cup of chopped pecans or walnuts for a crunchy texture and nutty flavor.
• Spiced Autumn Bread: Increase the warm spices by adding 1/2 teaspoon of ground ginger and a pinch of cloves to enhance the seasonal warmth.
• Gluten-Free Pumpkin Bread: Substitute the regular flour with a gluten-free flour blend to make the recipe suitable for those with gluten sensitivities.

Spiced Finish to Jamie’s Pumpkin Bread Recipe

Pumpkin bread emerges as kitchen magic, blending seasonal warmth with Jamie Oliver’s signature charm.

Sweet aromas waft through home spaces, promising comfort in each delectable slice.

Chocolate undertones mingle with spicy cinnamon, creating complex flavor profiles that dance across palates.

Baking enthusiasts will discover this recipe transforms ordinary ingredients into extraordinary experiences.

Seasonal celebrations find perfect companions in this rustic, soul-satisfying treat.

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Why Jamie Oliver’s Pumpkin Bread Is a Fall Favorite

• Create Cozy Comfort: This pumpkin bread wraps you in warm, homemade goodness perfect for chilly autumn days or lazy weekend mornings, delivering a rich, comforting experience that feels like a hug from your kitchen.
• Seasonal Flavor Explosion: Packed with warming spices like cinnamon and nutmeg, combined with sweet pumpkin puree, this bread transforms simple ingredients into a spectacular autumn-inspired treat that bursts with deep, complex flavors.
• Easy Baking Magic: Even novice bakers can master this recipe with straightforward steps and minimal technical skills, making it an approachable yet impressive dessert that requires just one bowl and basic mixing techniques, guaranteeing delicious results every time.
• Versatile Crowd-Pleaser: Whether served as a breakfast treat, afternoon snack, or elegant dessert, this pumpkin bread adapts beautifully to different occasions, complemented by a zesty clementine glaze that adds a bright, unexpected twist to the classic recipe.

Jamie Oliver Pumpkin Bread Recipe

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4.6 from 20 reviews

• Total Time: 1 hour 20 minutes
• Yield: 8 1x

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Description

Jamie Oliver’s pumpkin bread combines warm spices and seasonal charm for a comforting autumn treat. Moist crumb and rich flavors invite home bakers to savor this delightful quick bread perfect for morning breakfasts or afternoon tea.

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Ingredients

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Main Ingredients:

• 300 g (10.5 ounces) plain flour
• 175 g (6.2 ounces) caster sugar
• 175 g (6.2 ounces) dark brown sugar
• 3 large free-range eggs
• 175 g (6.2 ounces) cooked pumpkin or butternut squash

Chocolate and Dairy Ingredients:

• 150 g (5.3 ounces) quality milk chocolate
• 125 g (4.4 ounces) unsalted butter, plus extra for greasing
• 100 ml (3.4 fluid ounces) buttermilk
• 200 g (7.1 ounces) icing sugar

Spices and Flavor Enhancers:

• 2 tablespoons cocoa powder
• 1 tablespoon baking powder
• ½ teaspoon bicarbonate of soda
• 1 teaspoon ground cinnamon
• 1 whole nutmeg, for grating
• 1 teaspoon vanilla extract
• 2 cm piece of ginger
• 1 clementine

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Instructions

1. Prepare a loaf tin measuring 12 by 25 centimeters (4.7 by 9.8 inches) by greasing and lining it, then preheat the oven to 170 degrees Celsius (340 degrees Fahrenheit or gas mark 3).
2. Sift together cocoa powder, baking powder, ground cinnamon, bicarbonate of soda, and flour in a mixing bowl. Finely grate fresh nutmeg into the dry ingredients and set aside.
3. In a measuring container, thoroughly whisk the cooked pumpkin or squash purée with buttermilk until smooth. Gently melt the chocolate and incorporate vanilla extract, then set the mixture aside.
4. Using an electric mixer, cream the butter with both white and brown sugars until the mixture becomes light, fluffy, and pale in color.
5. Gradually add eggs one at a time, ensuring each is fully incorporated before adding the next. Alternately fold in half the flour mixture and half the buttermilk liquid, mixing until just combined. Repeat with remaining ingredients, being careful not to overmix.
6. Pour the batter into the prepared loaf tin and bake for approximately 1 hour, or until a skewer inserted into the center comes out clean and the top is golden brown.
7. Remove from the oven and allow the cake to rest in the tin for 10 minutes. Carefully transfer to a wire cooling rack to cool completely.
8. Create a glaze by whisking clementine juice with icing sugar until it reaches a thick but pourable consistency. Drizzle over the cooled cake and garnish with freshly grated clementine zest before serving.

Notes

• Precise measurements guarantee the perfect texture and taste of your pumpkin bread.
• Select premium milk chocolate chunks for luxurious bursts of sweetness throughout each slice.
• Fresh buttermilk transforms ordinary batter into an incredibly soft, velvety bread base.
• Gentle mixing prevents tough, dense results, keeping the crumb delightfully tender.
• Zesty clementine icing adds a bright, sophisticated finish that elevates the entire dessert experience.

• Prep Time: 20 minutes
• Cook Time: 1 hour
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: British

Nutrition

• Serving Size: 8
• Calories: 436 kcal
• Sugar: 41 g
• Sodium: 236 mg
• Fat: 21 g
• Saturated Fat: 13 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 58 g
• Fiber: 1 g
• Protein: 6 g
• Cholesterol: 84 mg