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.
Ingredients
Scale
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
Instructions
- 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).
- 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.
- 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.
- Using an electric mixer, cream the butter with both white and brown sugars until the mixture becomes light, fluffy, and pale in color.
- 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.
- 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.
- 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.
- 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