I live in the Caribbean and access to canned pumpkin is limited. Last year I wanted to make your pumpkin pie recipe so I had to make my own puree. I used our local pumpkin (calabaza squash?), roasted it, pureed with handheld blender and then squeezed water out using a cheese cloth. I left it in the cheese cloth, in a seive over a pot and left it in the refrigerator over night. In the morning there was quite a lot of liquid in the pot (added that to the dog food). Anyway the pie came out fantastic. And Chinese five spice is something everyone here has in their cupboard as well as condensed milk. So it was wonderful and I made about four of them that year. Used a butternut squash during Christmas. Made the dough with your food processor method and later on when that broke for unrelated reasons, I used your mom's hand method. Everyone I shared them with loved them. This brings back a lot of great memories. Pumpkin is really expensive right now so I'll probably wait until October to make this. But I can't wait. Baking the pies and sharing them with family were such wonderful memories. I find baking intimidating but trying out your food processor method and realizing I could make my own pastry dough really gave me confidence. And that I could do everything in small stages. The puree one night. The pastry the next night and then put it together in the morning and serve it chilled the next day.
@@direfranchement When I first started experimenting with just recipes, I made made banana bread burnt on the outside and raw on the inside. 😅. I'm a little better now.
For anyone who can't get canned pumpkin, you can substitute an equal amount of cooked, mashed sweet potatoes (yams.) Sweet potato pie is a thing in the USA southern states, and tastes almost the same as pumpkin pie.
@@panic--panic-- Absolutely! It's really chilly in the Northeast today and I have the ingredients lined up..ready to go. 😋 Chef John is the bomb. Make more of his recipes than anyone else's.
Ive been delaying my pumpkin related baking cause it seemed premature but if my favourite RUclips chef says its time I ain't gonna say no! None of your recipes have EVER failed me so I look forward to trying this one out too!
I've been on the hunt for a good pumpkin bread recipe, and this is it! I baked this yesterday, with the chocolate chips but minus the pumpkin seeds, as I don't like crunchy things in breads, cakes, muffins, etc. I had a slice with my coffee this morning and it was the perfect autumn breakfast. Absolutely delicious! This will be in my baking rotation every fall and winter from now on. Thanks, Chef John!
I think I would have done the pistachios separately...Maybe with white chocolate. Putting them in with the butterscotch chips and walnuts is going overboard. Too many competing tastes.
I've been saying for at least two Falls now that I needed to convert your banana bread recipe to a pumpkin loaf and here it is! Procrastination wins again!
An update: I baked a double batch; the loaves turned out HUGE!! I gifted both loaves to dear friends. While at one friend's, I explained this was a new recipe, so we cut into it and I ate a slice. The consensus ALL AROUND was DELICIOUS, WONDERFUL AND VERY TASTY!! Thanks, Chef John, for your recipe and tutorial!! I'm making two more loaves right away!! ♡D
I made this today and doubled it cuz I had a 29 oz. can pumpkin. Followed your ingredients and measurements. Got two great big loaves. Happy how they turned out. Thanks for your recipe and video instructions!! ♡D
Is there a reason not to use butter in the dough instead of oil? The only down side I can think of is it would be much harder if kept in the fridge. But these loaves hardly ever live long enough to be put in the fridge 😅
Reminds me quite a bit of a pumpkin loaf I've done several times. Just doesn't have all the spices (but somehow you'd swear they're there), and has some nuts (walnuts or pecans) rather than the pumpkin seeds. Being in the southern hemisphere we don't get canned pumpkin like that, so have to do it myself. But as that one is amazing, I might have to try this one too.
I read coating chocolate chips or other fillings with flour helps keep them from sinking. I love the splash of sugars, lol. I have had a can of pumpkin sitting the cupboard for a few months so now I know what to do with it!
Of all the products in grocery stores that are Pumpkin Spice. I truly do not find them appealing. But this recipe has been in our family for decades. And I crave it every fall. 😻
I Now have this baking in the oven RIGHT NOW!! MINUS THE PUMPKIN SEEDS. Based on what the raw Carter tastes like. Ohh my. This is going to be something good!!! Thank you John for posting this video. You got me off my but to go buy y bread pan and everything I needed. Only screw up was I accidentally forgot the nutmeg. So I had to stop in the middle of putting my dry together and shoot over to Harps Price cutter to grab some and shoot home to continue. I'll see how this works. Oh and I did not butter the pan. Instead I used butter flavor spray.
My local grocery chain makes pumpkin chocolate chip cookies that have the characteristics of a muffin top, and I've always wanted to try making something similar at home. I wonder: if I make this batter and put blobs of it on a Silpat, would I finally unlock the secret? Either way, pumpkin chocolate chip baked goods are always a 10/10 in my book! Chef John, you've done it again!
Ohhhh I made this too but it was muffins. 4 million subs! Wow! we followed you since 2020 when you had under a million. Is your restaurant up and running?
I make a very similar bread using zucchini that I've sugared and extracted the water from. I suspect that this recipe might benefit from my substitution of whole wheat flour for the white AP flour used here. Give it a try. The flavor is quite a bit nuttier.
This certainly just went onto my fall baking itinerary. I think I'll add chopped pecans instead of seeds though. I'll also use coconut oil, since vegetable oil gives things an off taste.
Did the same thing. Looking at the canned pumpkin in this video I think it must be more concentrated, a bit like comparing tomato puree to canned tomatoes. My pumpkin pie made with my fresh cooked pumpkin was a total waste of time and money. A humbling experience as I always want to start from scratch.
My favorite thing to do with pumpkin bread (and banana bread, and any quick bread really) is to stick a slice in the toaster oven (not toaster, it WILL crumble everywhere) to reheat and get it a little crispy, then butter it like toast. Especially if you added chocolate it gets it all melty, and the warmth and the crisp adds an extra delicious dimension.
I never see any of those big bubbles coming to the surface, in any of your recipes... ever. You must have the magic mix touch. I know what I'm going to be eating for dessert tonight, or maybe tomorrow night, if I don't have all the ingredients: chocolate chip pumpkin bread.
I made the recipe and cut the brown sugar by 1/4 cup and the white sugar by 1/4 cup because I was going to put a bit of frosting on each of the slices. It turned out o.k.
Can't get pumpkin puree in my country but will get a pumpkin and make some so I can make this, looks delicious. Might also experiment with butternut squash!
@@AmazinglyAwkward Glad I could help. Sweet potato pie is a big thing in the USA southern states, and it tastes almost the same as pumpkin pie. Just use the same amount (15 ounces = 425 grams) of cooked and mashed sweet potato and that will be much easier than roasting and pureeing a pumpkin!
I bake this a lot. The white speck looks like a knob of baking soda to me; I always run my soda through a little sieve, or crush it in my palm, to keep that from happening. Try it with whole wheat flour (all or a fraction): it makes a rich flavor that is much nicer, in my opinion. Thanks, sir!
![OsamaSon - ik what you did last summer [Official Music Video]](http://i.ytimg.com/vi/4DIQDnu3mr4/mqdefault.jpg)
I live in the Caribbean and access to canned pumpkin is limited. Last year I wanted to make your pumpkin pie recipe so I had to make my own puree. I used our local pumpkin (calabaza squash?), roasted it, pureed with handheld blender and then squeezed water out using a cheese cloth. I left it in the cheese cloth, in a seive over a pot and left it in the refrigerator over night. In the morning there was quite a lot of liquid in the pot (added that to the dog food). Anyway the pie came out fantastic. And Chinese five spice is something everyone here has in their cupboard as well as condensed milk. So it was wonderful and I made about four of them that year. Used a butternut squash during Christmas. Made the dough with your food processor method and later on when that broke for unrelated reasons, I used your mom's hand method. Everyone I shared them with loved them. This brings back a lot of great memories. Pumpkin is really expensive right now so I'll probably wait until October to make this. But I can't wait. Baking the pies and sharing them with family were such wonderful memories. I find baking intimidating but trying out your food processor method and realizing I could make my own pastry dough really gave me confidence. And that I could do everything in small stages. The puree one night. The pastry the next night and then put it together in the morning and serve it chilled the next day.
Quick breads are some of the easiest baking you can do. It’s hard to fail other than leaving them in the oven too long.
@@direfranchement When I first started experimenting with just recipes, I made made banana bread burnt on the outside and raw on the inside. 😅. I'm a little better now.
I’m new to baking and cooking, too. Chef John’s recipes are no-fail indeed. Except me burning them. 🤭
Here in Europe pumpkin puree is also hard to get. Thx for the advice.
For anyone who can't get canned pumpkin, you can substitute an equal amount of cooked, mashed sweet potatoes (yams.) Sweet potato pie is a thing in the USA southern states, and tastes almost the same as pumpkin pie.
I love that you actually edited that cut pumpkin seed out of the thumbnail
You got me with the “a little touch of white sugar” and “a pinch of brown sugar” lol
The sign of a true professional: exact measurements and paying attention to them.
Reminds me of one of his recipes where the very first step is add “a touch of butter” to a saucepan and he quickly placed down an entire stick.
You should search the the just a piece of toast chef John parody. Any that watches chef John regularly will laugh.
He’s been doing that for years 😆
Just in time for Pumpkin Spice Season, because lovers of chocolate never need a season or a reason. Thanks, Chef!
every season is chocolate season! 🙂
@@panic--panic--
Absolutely!
It's really chilly in the Northeast today and I have the ingredients lined up..ready to go. 😋
Chef John is the bomb.
Make more of his recipes than anyone else's.
Absolutely criminal that this video is under 100k- I made this 3 times in a week because my family loved it so much
'tis the season... to put chocolate in your pumpkin spice 😂
‘Tis always the season to add chocolate to your food.
…
Yeah, always.
Too much sugar omg
Ive been delaying my pumpkin related baking cause it seemed premature but if my favourite RUclips chef says its time I ain't gonna say no! None of your recipes have EVER failed me so I look forward to trying this one out too!
I've already made pumpkin pancakes twice this month. The right time for pumpkin is all the time!
My mom regularly made pumpkin bread with nuts and chocolate chips 50 years ago. Fantastic combination. Chocolate makes everything better.
My mom always made it with chocolate chips too!
I've been on the hunt for a good pumpkin bread recipe, and this is it! I baked this yesterday, with the chocolate chips but minus the pumpkin seeds, as I don't like crunchy things in breads, cakes, muffins, etc. I had a slice with my coffee this morning and it was the perfect autumn breakfast. Absolutely delicious! This will be in my baking rotation every fall and winter from now on. Thanks, Chef John!
I just made this! Couldn’t resist. Smells divine. Can’t wait till it comes out of the oven.
I must try this recipe soon! Pumpkin bread was my preferred after school snack as a kid.
Just made today!! Used basic recipe but not fan of chocolate chips in mine but do love raisins. Very moist and full of flavor, will make again
This was amazing. I made this for some visiting relatives today that we hadn’t seen in ages and everyone liked it! No changes. Served with ice cream.
3:40 "Very important question - should I tap that?"
Every man has asked himself this at least once in his life, usually around last call
Here it is. 2:50am EDT and I'm making pumpkin bread with a twist of butterscotch, crushed walnuts and pistachios.
Thanks for the inspiration, Chef! ❤
Oooh, that butterscotch is an excellent idea. Was the alcohol evaporated?
I think I would have done the pistachios separately...Maybe with white chocolate. Putting them in with the butterscotch chips and walnuts is going overboard. Too many competing tastes.
@@theverhohnepeople8934 I just added in little butterscotch morsels. Nothing too fancy now.
You are wonderful - listening to you is calming, a touch of humor and great food!
I am MERCILESSLY addicted to the pumpkin chocolate chip cookies from sprouts; relieved to finally have a recipe I can try at home
I've been saying for at least two Falls now that I needed to convert your banana bread recipe to a pumpkin loaf and here it is! Procrastination wins again!
An update: I baked a double batch; the loaves turned out HUGE!! I gifted both loaves to dear friends. While at one friend's, I explained this was a new recipe, so we cut into it and I ate a slice. The consensus ALL AROUND was DELICIOUS, WONDERFUL AND VERY TASTY!! Thanks, Chef John, for your recipe and tutorial!! I'm making two more loaves right away!! ♡D
I made this today and doubled it cuz I had a 29 oz. can pumpkin. Followed your ingredients and measurements. Got two great big loaves. Happy how they turned out. Thanks for your recipe and video instructions!! ♡D
Just made this yesterday and what a treat. This was a delicious throwback to the Pumpkin chocolate chip cookies I used to slam down.
Once it is cooled completely, try this. Spread butter on both sides and fry until browned on both sides in a frying pan.
Is there a reason not to use butter in the dough instead of oil? The only down side I can think of is it would be much harder if kept in the fridge. But these loaves hardly ever live long enough to be put in the fridge 😅
Making this tonight, thank you again Chef John
You’re certainly giving them pumpkin to talk about with this delicious bread! Great recipe Chef John!
I just made this, absolutely delish! I bet it would be even nicer with custard!
Chocolate Chip...and....AND ....Pumpkin..........i like where you're going with this.
I have made this for my cousins birthday every year for the last 20 years. It's always a hit
Reminds me quite a bit of a pumpkin loaf I've done several times. Just doesn't have all the spices (but somehow you'd swear they're there), and has some nuts (walnuts or pecans) rather than the pumpkin seeds. Being in the southern hemisphere we don't get canned pumpkin like that, so have to do it myself. But as that one is amazing, I might have to try this one too.
Perfect timing Chef John! Thank you!!
This pumpkin bread looks so delicious!
Forget the equinox, chef John posts a pumpkin recipe means it's fall.
Going to have to try this weekend
Hello chef John. Happy Fall to you
I mix cement and mortar and concrete all day… you always pour dry into the wet.. so you are 1000% right in your approach
Great as always
I can’t wait to make this one. 😊
Nice vibrato at the end, Chef !
Looking forward to this one Sir! Thanks for sharing & love the channel 😊
Thanks for giving. ❤
I read coating chocolate chips or other fillings with flour helps keep them from sinking. I love the splash of sugars, lol. I have had a can of pumpkin sitting the cupboard for a few months so now I know what to do with it!
That looks amazingly delicious! Definitely going to try my hand at this one. Thanks for sharing!
Thank you chef John. I made this yesterday and brought it to a potluck party. 5 people asked for the recipe and there was not a crumb left after.
Of all the products in grocery stores that are
Pumpkin Spice. I truly do not find them appealing.
But this recipe has been in our family for decades. And I crave it every fall. 😻
Thank you! 🙏🏼
I Now have this baking in the oven RIGHT NOW!! MINUS THE PUMPKIN SEEDS.
Based on what the raw Carter tastes like. Ohh my. This is going to be something good!!!
Thank you John for posting this video. You got me off my but to go buy y bread pan and everything I needed. Only screw up was I accidentally forgot the nutmeg. So I had to stop in the middle of putting my dry together and shoot over to Harps Price cutter to grab some and shoot home to continue. I'll see how this works. Oh and I did not butter the pan. Instead I used butter flavor spray.
Oh wow, that looks amazing! What if I wanted them to be raisins instead?😂
I’m doing mine with dried cranberries. Way better than raisins.
Me too!
You are the lord of your gourd quick bread!
Nope. Not allowed! 😂
I am looking forward to trying this one out. I have had a similar recipe many times with chocolate chips in banana bread that was delicious. 🎃
Hey Chef John, you might try painting a little bit of molasses over the cut pumpkin seed to make it disappear? I won't tell.
I will add a cup of chopped toasted pecans. Love the chocolate chip addition
Who is out there hating on raisins? Raisins are life.
I like raisins on their own but... Keep them away from baked goods
My local grocery chain makes pumpkin chocolate chip cookies that have the characteristics of a muffin top, and I've always wanted to try making something similar at home. I wonder: if I make this batter and put blobs of it on a Silpat, would I finally unlock the secret? Either way, pumpkin chocolate chip baked goods are always a 10/10 in my book! Chef John, you've done it again!
Ohhhh I made this too but it was muffins. 4 million subs! Wow! we followed you since 2020 when you had under a million. Is your restaurant up and running?
That looks awesome Chef John.
Looks diecious Chef, just in time for the season, but good anytime, I'm sure. Thanks for sharing. Stay well and safe.
I just love it when he says a little touch of white sugar
awesome recipe chef , please show Arabic Areeka and Afghani lamb Shorba recipe please
Bro, why you gotta tease me like that? 😂❤
Okay, already from the beginning of the video that how well the loaf comes right out of the pan...
Gave that the “ololololololold tappa tappa” 😂
I already have a pumpkin bread recipe I have saved that I use quite often but I'm def going to try this one now when I get the chance!
I don't know about with choc chips but I used to put cream cheese on before serving, yum.
We make cookies like this that are very similar. Nothing better than chocolate chips in pumpkin bread of any kind.
I love this recipe and I will make it in the air fryer chef with oatmeal 😍😘🤲😎thank you chef John 💗👏👏
My wife makes chocolate chip pumpkin muffins similar to this that are killer
👌👌👌👌 Oh !!! They are sooo good !!
Salivating over here 🤤
I make a very similar bread using zucchini that I've sugared and extracted the water from. I suspect that this recipe might benefit from my substitution of whole wheat flour for the white AP flour used here. Give it a try. The flavor is quite a bit nuttier.
dogs also love eating pumpkin, apparently canned pumpkin puree is pretty good for older dogs that need more fiber
5:40
😆 best part
Cinnamon included, the NECESSARY fall spice.
This certainly just went onto my fall baking itinerary. I think I'll add chopped pecans instead of seeds though. I'll also use coconut oil, since vegetable oil gives things an off taste.
Olive oil instead of the vegetable oil. It stays most longer and the flavor pairs well with the spices.
Awww Chef John, you make me laugh. ❤
TFS
Yummy. I could eat some of this right now.
I’m going to try this this weekend!!
😁🐴Horses like bananas 🍌 and watermelon 🍉 also! The bread looks YUMMY and raisins are awesome. Chocolate too!
I made pumpkin once…. I’ll never make that mistake again…. Can city all the way
Did the same thing. Looking at the canned pumpkin in this video I think it must be more concentrated, a bit like comparing tomato puree to canned tomatoes. My pumpkin pie made with my fresh cooked pumpkin was a total waste of time and money. A humbling experience as I always want to start from scratch.
Yum! You can also toast it and add scrambled eggs and bacon on top.
Raisins or Sultanas are great,especially soaked in rum,brandy,bourbon,ouzo etc,etc…
I've always put chocolate chips in my pumpkin bread! Wouldn't want it any other way! I'll be adding pumpkin seeds next time!
My favorite thing to do with pumpkin bread (and banana bread, and any quick bread really) is to stick a slice in the toaster oven (not toaster, it WILL crumble everywhere) to reheat and get it a little crispy, then butter it like toast. Especially if you added chocolate it gets it all melty, and the warmth and the crisp adds an extra delicious dimension.
Chef John, would it be ok to substitute equal amount of butter for the vegetable oil? And should it be melted?
You had me at pumpkin.
I've just been making your amazing banana bread recipe and substituting...
Subscribed & always thumbs up ! Your channel is informative & enjoyable. Thanks
😂Dying over the errant pumpkin seed because you are!
Raw pumpkin is similar to carrot so im not surprised horses lile them.
that "little touch of sugar" never fails to make me laugh in his videos 😂
Delicious
I called up my dealer to ask him what kind of oil I should use, and she hooked me up with some shit that will send you over the moon!
I know what my co workers get next week. Ill be adding walnuts!
I never see any of those big bubbles coming to the surface, in any of your recipes... ever. You must have the magic mix touch. I know what I'm going to be eating for dessert tonight, or maybe tomorrow night, if I don't have all the ingredients: chocolate chip pumpkin bread.
I made the recipe and cut the brown sugar by 1/4 cup and the white sugar by 1/4 cup because I was going to put a bit of frosting on each of the slices. It turned out o.k.
He said the thing!
Can't get pumpkin puree in my country but will get a pumpkin and make some so I can make this, looks delicious. Might also experiment with butternut squash!
Butternut squash does work, (not quite as sweet) but even better tasting is using an equal amount of cooked, mashed sweet potato for the pumpkin.
@@idoc-2 ooo sweet potato is an amazing shout, that might be what I do actually. Thank you!
@@AmazinglyAwkward Glad I could help. Sweet potato pie is a big thing in the USA southern states, and it tastes almost the same as pumpkin pie. Just use the same amount (15 ounces = 425 grams) of cooked and mashed sweet potato and that will be much easier than roasting and pureeing a pumpkin!
My mother always made us chocolate chip pumpkin bread growing up. Now it's time to see if foodnostalgia or foodwishes wins.
I bake this a lot. The white speck looks like a knob of baking soda to me; I always run my soda through a little sieve, or crush it in my palm, to keep that from happening. Try it with whole wheat flour (all or a fraction): it makes a rich flavor that is much nicer, in my opinion. Thanks, sir!
Even more decadent would be to use the slices to make Pumpkin Chocolate Chip French Toast!!!
This looks so good!!
Personally, i prefer allspice to cloves in my pumpkin based treats, cloves take me too far to christmas desserts. Can't wait to try this one!