Imen Dridi Jamie Oliver’s Pumpkin Bread is a delectable treat that combines the robust flavors of cocoa, cinnamon, and nutmeg with moist pumpkin, chocolate, and a zesty ginger-clementine icing and is prepared in one hour!
Try More Jamie Oliver Recipes:
🧡 Why You’ll Love This Pumpkin Bread Recipe:
- Flavor Harmony: Cocoa, cinnamon, and nutmeg create a rich taste.
- Moist Perfection: Pumpkin, buttermilk, and chocolate for decadence.
- Sweet Indulgence: Quality milk chocolate adds a delightful sweetness.
- Zesty Finish: Ginger-clementine icing provides a tangy twist.
- Easy Delight: Simple steps make it accessible for all bakers.
❓ What Is Jamie Oliver’s Pumpkin Bread Recipe?
Jamie Oliver’s Pumpkin Bread is a rich and savory delicacy blending cocoa, cinnamon, nutmeg, and tasty chocolate with cooked pumpkin, topped with zesty ginger-clementine icing.
🌰 Jamie Oliver Pumpkin Bread Ingredients
- 125 g unsalted butter, plus extra for greasing
- 300 g plain flour
- 2 tablespoons cocoa powder
- 1 tablespoon baking powder
- 1/2 teaspoon bicarbonate of soda
- 1 teaspoon ground cinnamon
- 1 whole nutmeg, for grating
- 175 g cooked pumpkin or butternut squash
- 100 ml buttermilk
- 150 g quality milk chocolate
- 1 teaspoon vanilla extract
- 175 g caster sugar
- 175 g dark brown sugar
- 3 large free-range eggs
Ginger Icing:
- 2 cm piece of ginger
- 1 clementine
- 200 g icing sugar
🥮 How To Make Jamie Oliver Pumpkin Bread
- Grease and line a loaf tin that measures 12 by 25 cm and set the oven temperature to 170C (or gas 3).
- Combine the cocoa, baking powder, cinnamon, bicarbonate of soda, and flour in a bowl and sift to combine. Grind in some nutmeg and set aside.
- Whisk the cooked pumpkin or squash purée with the buttermilk in a measuring container. Melt the chocolate and stir in the vanilla extract. Put aside.
- In a separate bowl, beat the butter and both sugars with an electric whisk until light and airy.
- Whisk in the eggs one at a time, then stir in half the flour and half the buttermilk liquid, blending until just mixed. Mix everything by repeating the process.
- Bake the batter for 1 hour, or until it becomes golden and a spear inserted comes out clean, after pouring it into the loaf tin.
- Cool for 10 minutes in the pan after taking it out of the oven, and then transfer to a wire rack to finish cooling.
- Prepare the icing while the cake cools. Put the ginger in a bowl after peeling and grating it coarsely. Remove the zest from the clementines and set aside.
- Combine the clementine juice and icing sugar in a bowl; squeeze the juice into the bowl to create a thick but spoonable topping. Spoon over the warmed cake, top with the zest, and serve.
đź’ Recipe Tips
- Ensure accurate measuring of ingredients like flour, sugar, and spices to maintain the recipe’s balance.
- Use high-quality milk chocolate for a rich and indulgent flavor in the bread.
- Incorporate buttermilk and cooked pumpkin for a moist and tender texture.
- Blend ingredients thoroughly but avoid overmixing to keep the bread light and airy.
- Achieve a spoonable consistency for the ginger-clementine icing by balancing clementine juice and icing sugar.
🍵 What Goes Well With Pumpkin Bread?
Perfect complements to pumpkin bread including soup, cream cheese, honey butter, strawberry jam, whipped cream, and decadent toppings like ice cream or caramel sauce.
🎚 How To Store Leftovers Pumpkin Bread?
- At Room Temperature: Keep leftover pumpkin bread for up to 2 days on the counter in Cake Keeper.
- In The Fridge:Â Leftover pumpkin bread can be refrigerated for up to a week if kept in a sealed container.
- In The Freezer:Â To freeze leftover pumpkin bread for up to 2 months, wrap it in foil and preserve it in a freezer-safe bag. Let it thaw in the fridge overnight before you savor it.
🥵 How To Reheat Leftovers Pumpkin Bread?
- Oven: Set the oven temperature to 350°F then assemble pumpkin bread slices on a baking sheet and heat for about 10-15 minutes or until warm.
- Microwave: Arrange pumpkin bread slices on a microwave-safe plate and heat for 30–60 seconds over medium setting, or until warmed.
FAQs
Why is my pumpkin bread not moist?
Your pumpkin bread may not be moist due to an excess of flour consider adjusting the recipe by reducing flour or adding more milk.
Why is pumpkin bread gummy?
Your pmpkin bread may be gummy if it needed more time in the oven ensure thorough baking for proper texture and consistency.
How do you know when pumpkin bread is done?
Check for a crack on the top of the pumpkin bread; it’s a sign of doneness or nearing completion in baking.
How do you keep pumpkin bread from getting soggy?
To keep pumpkin bread from getting soggy allowing it to cool completely on a wire rack, ensuring proper airflow.
Try More Jamie Oliver Recipes:
- Jamie Oliver Strawberry Cheesecake Recipe
- Jamie Oliver Cake With Pomegranate Drizzle
- Jamie Oliver Cheese Scones
Jamie Oliver Pumpkin Bread Nutrition Facts
Amount Per Serving
- Calories 540
- Total Fat 17.6g
- Saturated Fat 10g
- Total Carbohydrates 68.7g
- Dietary Fiber 13.2g
- Sugars 64.6g
- Protein 7.8g
Jamie Oliver Pumpkin Bread
Description
Jamie Oliver’s Pumpkin Bread is a delectable treat that combines the robust flavors of cocoa, cinnamon, and nutmeg with moist pumpkin, chocolate, and a zesty ginger-clementine icing and is prepared in one hour!
Ingredients
Ginger Icing:
Instructions
- Grease and line a loaf tin that measures 12 by 25 cm and set the oven temperature to 170C (or gas 3).
- Combine the cocoa, baking powder, cinnamon, bicarbonate of soda, and flour in a bowl and sift to combine. Grind in some nutmeg and set aside.
- Whisk the cooked pumpkin or squash purée with the buttermilk in a measuring container. Melt the chocolate and stir in the vanilla extract. Put aside.
- In a separate bowl, beat the butter and both sugars with an electric whisk until light and airy.
- Whisk in the eggs one at a time, then stir in half the flour and half the buttermilk liquid, blending until just mixed. Mix everything by repeating the process.
- Bake the batter for 1 hour, or until it becomes golden and a spear inserted comes out clean, after pouring it into the loaf tin.
- Cool for 10 minutes in the pan after taking it out of the oven, and then transfer to a wire rack to finish cooling.
- Combine the clementine juice and icing sugar in a bowl; squeeze the juice into the bowl to create a thick but spoonable topping. Spoon over the warmed cake, top with the zest, and serve.
Notes
- Ensure accurate measuring of ingredients like flour, sugar, and spices to maintain the recipe’s balance.
Use high-quality milk chocolate for a rich and indulgent flavor in the bread.
Incorporate buttermilk and cooked pumpkin for a moist and tender texture.
Blend ingredients thoroughly but avoid overmixing to keep the bread light and airy.
Achieve a spoonable consistency for the ginger-clementine icing by balancing clementine juice and icing sugar.
Jamie Oliver Pumpkin Bread
