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high altitude pumpkin bread recipe

High Altitude Pumpkin Bread Recipe

As you cozy up to the idea of baking delicious seasonal treats, have you considered trying a high altitude pumpkin bread recipe?
Like most pumpkin breads, this one boasts the comforting flavors of fall – from cinnamon and nutmeg to the star of the show, pumpkin.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 4
Equipment
  • 1 Medium bowl
  • 2 9x5-inch loaf pans
  • 1 large bowl
  • 1 wire rack
Ingredients
  
  • 1 cup vegetable oil
  • 1 1/2 cups granulated sugar
  • 1/2 cup brown sugar
  • 2 cups pumpkin puree
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour you can use a combination of wheat and white flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon table salt or 1 teaspoon kosher salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
Instructions
 
  • Preheat your oven to 350°F (175°C) and position the oven rack in the center.
    Grease two 9x5-inch loaf pans or a combination of standard-sized and mini loaf pans.
    Optionally, line the bottom of the pans with parchment paper for easy removal.
  • In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, ground nutmeg, and ground cloves.
    Set the flour mixture aside.
  • In a separate large bowl, combine the vegetable oil, granulated sugar, and brown sugar.
    Mix until well blended.
    Add in the eggs, one at a time, mixing between each addition.
    Stir in the pumpkin puree and vanilla extract until well combined.
  • Gradually add the flour mixture to the pumpkin mixture, folding gently just until all dry ingredients are incorporated.
    Be careful not to overmix.
    Pour the batter evenly into the prepared loaf pans, filling them about two-thirds full.
    Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted in the center of the loaves comes out clean.
    Keep an eye on the baking time, checking for doneness at the early end of the time range, especially if using mini loaf pans.
  • Remove the loaves of pumpkin bread from the oven and let them cool in the pans on a wire rack for about 10 minutes.
    Gently remove the bread from the pans and let them cool completely on the wire rack before slicing and serving.
    Enjoy your freshly-baked high-altitude pumpkin bread, and add this new favorite recipe to your baking collection!
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