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Sarah is behind the Cook’s Illustrated Instagram account, but she also spends a lot of time (aka all of her time) baking at home and posting about it! Warning: lots of bread content. Follow Sarah on Instagram: Follow Cook’s Illustrated on Instagram: Disclaimer: This video was filmed earlier this year and our team is currently…
Last year, Americans ate 1 billion chicken wings during the Super Bowl alone. Dan explores the science behind what makes this favorite food so satisfying to eat and busts the myth that wings are dark meat. Check out our Korean Fried Chicken Wings recipe: Buy our winning Dutch oven: Buy our winning probe thermometer: Follow…
Subscribe to watch more on Cookingmojo: This is a healthy drink made of Muskmelon fruit. Muskmelon drinks are good to beat the summer.In this video I have included 3 easy drinks using muskmelon. Do try this out. Its very much healthy for kids as well. Ingridents: Muskmelon Juice- Muskmelon- 150gm Ice cubes-2 Sugar- 1 tbsp…
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من از ویدئوهای شما با لایک و سیو کردن حمایت میکنم، اما درخواست منو از شما در همه ویدئوها این بوده ،لطفا لطفا در قسمت زیرنویسها (ترنسلیت)زبان فاخر فارسی رو هم فعال کنید تا بتونم از دستورات و توصیه های شما کامل استفاده کنم 😢😢😢
I'm not a pumpkin pie or bread person but I'm a sweet potato bread and pie person🍞 9/29/25
Canadian here, raised on puréed pumpkin.
The choc chip makes all the difference
I look forward to your recipes with pumpkin every year John!! this came out absolutely gorgeous. The only change I made was using coconut sugar. It tastes so much like brown sugar you'd never know.!
Why an hour and 20 minutes?
I prepd using my home grown organic pumpkin and it turned super wow.. subtle with cinnamon flavor and super moist and fluffy. I made eggless version using buttermilk. Thank you john❤ ur recipes are top notch🎉u inspire me to bake 😊🎉cheers bud!
I made this yesterday and it was delicious
Can we us carrot puree instead of pumpkin?
Made this recently. It says it takes 10 minutes of prep time, but it took me over an hour because turns out my can of pumpkin purée that I had been saving EXPIRED IN 2019, so I had to roast sweet potatoes, and then I only had enough for 350g of sweet potato purée 😭😭😭
Send me a peace
So relaxing and inspiring ✨ Love your videos! I also share fun learning adventures for kids on my channel 🦖💫
Looks delicious 😋.
I made your fluffy pumpkin cookies and it turned out to be fire.
pleaseeee make cookie monster cookies i can’t find a good recipe anywhere
I prefer roasting fresh pumpkins in the oven to dry them and intensify their flavor. It’s significantly cheaper, and I can get 2-3 kilograms of product for less than €5. By the way, we do use pumpkin in cakes and pies outside the US, John.
Thank you quick breads are so good, pumpkin & chocolate chips are a good combo too, take care you and your family 😊
Can you substitute the white flour for whole wheat? What was the measurement be?
also, no kitchen scale can measure 147g. so you can round that to 150g
most countries don't have "american section" in stores. most countries will have asian or european, maybe even african sections, but usa? no, who'd want that… maybe in western europe as they are vassals, but rest of the world, no
The texture is amazing, but it's very sweet. Next time I'll use less sugar. I just baked the pumpkin in the oven and made puree
Made this tonight!! So tasty! The only thing missing is a scoop of vanilla ice cream.
Hi John, your channel is amazing! Love all your recipes, easy to follow.
Your videos are always a pleasure to watch!
Hi John! Every year in autumn I do your pumkin bread receipes to sell and everyone loves them!! They are just perfect!! Thank you for your Work!
You are my favorite, your recipes are great and your "way" is simple but I always learn something. I'm adding pecans too!!
I made this today. So easy and so good! John's recipes are always good. I topped my first slice with a bit of Cool Whip. Yum!
I'm going to try making the "healthier version" of this with oat flour, sugar substitute and no chocolate (not a fan unless I'm craving it).
I made this today. The chocolate flavor when combined with the pumpkin sort of cancel each other out. I LOVE pumpkin bread but did not love this combination.
Personally I'd rather have made a small chocolate cake and had it taste like chocolate, and a loaf of pumpkin bread and have it be clearly pumpkin bread flavor. Of the two flavors I would say the result is more chocolate than pumpkin by far.
Toasted pumpkin bread, made by setting slices on the rack in my toaster oven and eaten with butter has always been a favorite. The chips in this are not going to play nicely on a rack in the toaster oven. Between all the sugar in the batter and the chips, this is really a cake in a loaf pan, not pumpkin bread.
It’s in the oven now, and smells amazing!
Hi John. New to your channel. Thanks for making cooking/baking easy and explaining why things are done a certain way instead of just doing it and expecting us to understand.
I just had the best cheesecake of my life, a goat cheese, cheesecake with pistachios. It was super creamy and fluffy. Not thick or hard like some seem to be. Can you make a video one so I can attempt to recreate it. IDK where to start with it as there aren't a lot of recipes out there.
yum Yum😋
It turned out amazing! So perfect, I added peanut butter chips instead of chocolate chips since I’m training for a run. Perfect for my craving.
The Bob Ross of baking 👑
I just made a quick pumpkin bread with real cut-up cranberries. Yummy
Some raisins would go nicely in there
Yummy! I was able to find pure pumpkin purée in Saudi too. Some notes for myself when I make this a second time – I’ll reduce the amount of sugar / chocolate chips (mine was a bit TOO sweet) + I’ll add more of the spices especially my favorites, cinnamon and ginger
John, I made this today. Topped it with some chocolate chips and a few roasted pumpkin seeds I had on hand. Hubby said, "I don't like pumpkin bread. I guess you'll be eating it alone." Tonight after dinner I cut him a slice. He LOVED it !!!! I may try using this recipe in a muffin pan. Thanks so much for the recipe!