Join us in the kitchen for a delightful baking adventure as we learn how to make Chef John's Chocolate Chip Pumpkin Bread! In this video, we'll guide you through the process of creating a mouthwatering loaf that's infused with the rich flavors of pumpkin and studded with chocolate chips. Watch him blend, mix, and bake this delectable treat to perfection. Whether you're a seasoned baker or a novice, this easy-to-follow recipe will satisfy your cravings for a perfect fall-inspired dessert.
Category
🛠️
LifestyleTranscript
00:00 Hello this is Chef John from foodwishes.com with chocolate chip pumpkin bread.
00:07 That's right if you think chocolate and pumpkin sounds like an odd pairing
00:12 that's only because you haven't had it. Since it really does work incredibly
00:16 well. But even if you don't add the chips you are still going to be enjoying one
00:21 of the lightest, moistest, most flavorful pumpkin breads ever. And also probably
00:26 the easiest. And the first thing we'll do is mix up our dry ingredients which
00:30 include all-purpose flour along with some salt and some baking soda. No not
00:36 baking powder, baking soda. Make sure you grab the right one. And then we'll also
00:41 toss in some cinnamon as well as some ground ginger, some freshly and finely
00:46 grated nutmeg, and then last but not least some ground clove. And once all
00:52 that's in there we will take a whisk and we'll give this a mix until we feel like
00:55 everything is evenly incorporated. And what happens if we don't? Well really
01:00 probably not that much. But it is part of the ritual and as you might know
01:04 rituals are one of the most fun parts about cooking. But anyway once that's
01:08 been whisked together we can move on to the wet ingredients. Which is going to
01:12 start with one can of pure pumpkin puree. Oh and if you wanted to seed and roast
01:17 and mash your own fresh pumpkin please be my guest. But there's very little
01:21 chance it'll be better than this and a pretty good chance it'll be worse. So I'm
01:26 a big fan of the can. But either way after that we're gonna need a little
01:30 touch of white sugar, plus a nice big pinch of brown sugar, followed by one of
01:36 the secrets to a great quick bread, a very generous amount of vegetable oil,
01:41 or a dealer's choice. And then we will finish up with a small splash of milk
01:46 which may or may not have come from a cow, followed by two large eggs. And
01:51 believe it or not that's it. And at this point all we have to do is take our whisk
01:56 and mix this for about a minute or until it's completely smooth. And as usual we
02:03 will start off slow so as not to splash everything all over the counter. But once
02:07 it comes together we can finish by whisking more enthusiastically. And once
02:12 we have achieved a nice perfectly smooth mixture we will grab our dry
02:16 ingredients and dump them in. And then we'll use our whisk to gently combine
02:20 everything together. And I say gently not because I'm afraid we're gonna over mix
02:25 this, but again for the simple fact that we don't want stuff flying out of the
02:28 bowl onto the counter. Which is definitely more likely to happen mixing
02:32 in the dry ingredients. Which by the way is why some people add the wet to the
02:36 dry, but not me. Alright when it comes to mixing up a batter I like there to be a
02:42 little bit of excitement. Yes very little, but some excitement nonetheless. But
02:48 either way once that's mixed we'll go ahead and toss in our chocolate chips as
02:51 well as the always beautiful and delicious pumpkin seeds. And we'll go
02:55 ahead and give those a quick whisk until they're evenly combined. And of course
03:00 both those additions are optional. And even though I highly recommend both
03:04 that'll be up to you. I mean you guys are after all the steeds of whether to add
03:09 chips and seeds. Oh and speaking of horses, fun fact, horses love eating
03:14 pumpkin. Oh yeah true story. And I know this because one of my first cook jobs
03:19 was at a horse racetrack. But anyway once all that's mixed in we will grab a
03:24 spatula and we will transfer all this into a well buttered loaf pan. Although
03:29 if you're not into butter you can just brush it with oil and that should work
03:33 out just fine. And then whenever we transfer batter into a pan like this we
03:38 have to ask ourselves a very important question. Should I tap that? And for me
03:43 this time for this recipe the answer was definitely yes. So I went ahead and gave
03:48 that the old tapa tapa, which will help bring any big bubbles up to the surface.
03:53 And that's it our pumpkin bread is now ready to transfer into the center of a
03:57 350 degree oven for about an hour to an hour and ten minutes. Or until it looks
04:03 like this. Oh yeah now that is a handsome loaf. And it looks done but we better
04:09 test it. And if we stick a skewer or toothpick right into the center it
04:14 should come out clean, which mine did. Okay if there's a bunch of raw batter on
04:19 it just put it back in. And then what we'll do for the next 45 minutes to an
04:23 hour is absolutely nothing. We will just let this cool down in the pan. At which
04:29 point we can very carefully turn it out of the pan. And we'll place that on the
04:33 rack. Where we really should let it cool all the way down to room temp. Okay you
04:37 eat it when you want but I think the taste and the texture are much better if
04:41 this is fully cooled. And that's it once it has cooled enough we can transfer
04:46 that to a cutting board and we can slice in and see how we did. And I was gonna
04:51 pretend I actually let mine cool all the way down before I sliced it. But as you
04:55 can probably see from that little bit of chocolate smearing I could and probably
04:58 should have let this cool a little longer. But anyway it was fine and it
05:03 looked exactly like I hoped it would look. Except for that very white, very
05:07 bright pumpkin seed that we apparently cut through the middle of. That
05:11 completely ruined the entire shot. And yes I'm mostly kidding but also kind of
05:16 not. But anyway let me break a piece off and go in for a taste. Which was almost
05:22 too good to describe. I mean this pumpkin bread is so incredibly light and
05:27 delicate and tender in texture that you're gonna wonder how it even stays
05:30 together. And yes in case you're wondering I did spread a little bit of
05:35 chocolate on that one exposed pumpkin seed so it wouldn't be so distracting. I
05:39 know I have a problem but it's okay because I know about it. But anyway
05:44 getting back to the texture and the taste I could not have been more
05:48 thrilled with how this came out. The combination of that chocolate with the
05:52 earthy sweetness from the pumpkin and that little bit of crunch and nuttiness
05:55 from the pumpkin seeds all combined to make something very very special. And
06:00 this is so good I would tell you to make this even if it was very complicated and
06:04 hard to do. But as you saw it's not. It's basically dump stuff in a bowl, mix it up
06:10 and then bake it. And as I probably mentioned before I'm not a big sweets
06:14 guy and I really don't make and eat too many things like this. So the fact that
06:19 after I finish this first slice I cut and plate it up another one should tell
06:23 you all you need to know about how great this is. And I probably could have just
06:27 called this pumpkin bread since like I said the chocolate chips are optional.
06:31 But I didn't because I was afraid people would see the thumbnail and think those
06:35 chocolate chips were actually raisins. And it's been my experience that people
06:39 thinking there's raisins and things is not great for traffic. So we went with
06:43 chocolate chip pumpkin bread so there would be no confusion. But whether you
06:48 make yours with chocolate chips or not this is by far the best pumpkin bread
06:52 I've ever had. Which is why I really do hope you give this a try soon. So please
06:58 follow the links below for the ingredient amounts, a printable written
07:01 recipe and much more info as usual. And as always, enjoy!
07:10 you
07:12 you
07:14 you
07:16 you
07:18 you
07:20 you
07:22 you
07:24 [BLANK_AUDIO]