Recipe by noway
Since we live in Colorado, I'm always on the lookout for high-altitude bread recipes. It's so much easier than trying to figure out conversions or hope that the recipes designed for sea-level will work. This one turns out great every time! From the High Altitude Country Kitchen Volume 1
- 3 eggs
- 2 cups sugar
- 1⁄2 teaspoon vanilla
- 1 1⁄4 teaspoons salt
- 1⁄4 teaspoon baking powder
- 3⁄4 teaspoon nutmeg
- 3⁄4 cup vegetable oil
- 2 cups canned pumpkin puree
- 3 cups flour
- 1 1⁄2 teaspoons baking soda
- 1 1⁄2 teaspoons cinnamon
- 1⁄2 cup chopped nuts (optional)
- 1⁄2 cup chopped raisins (optional)
Directions See How It's Made
- Preheat oven to 350°F.
- Beat oil, sugar, and eggs in large bowl until light and fluffy.
- Add vanilla and pumpkin, mix until well blended.
- Sift flour, salt, baking soda, baking powder, cinnamon, and nutmeg. Add to pumpkin mixture and beat on low speed until blended.
- Stir in nuts and raisins if desired.
- Pour batter into 2 9x5 inch loaf pans that have been sprayed with cooking spray.
- Bake for 60 minutes at 350F or until toothpick inserted in center comes out clean.
- Remove bread from pans and let cool on rack.