High-Altitude Pumpkin Bread

Total Time
1hr 10mins
Prep 10 mins
Cook 1 hr

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

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. Beat oil, sugar, and eggs in large bowl until light and fluffy.
  3. Add vanilla and pumpkin, mix until well blended.
  4. Sift flour, salt, baking soda, baking powder, cinnamon, and nutmeg. Add to pumpkin mixture and beat on low speed until blended.
  5. Stir in nuts and raisins if desired.
  6. Pour batter into 2 9x5 inch loaf pans that have been sprayed with cooking spray.
  7. Bake for 60 minutes at 350F or until toothpick inserted in center comes out clean.
  8. Remove bread from pans and let cool on rack.
Most Helpful

This pumpkin bread is awesome! We live at 8,200 feet and can never find good reliable recipes. This one is a winner. Came out perfect.

jbhutter September 21, 2013

I have made this recipe no fewer than 30 times. It is always fantastic. I have baked it at both 4600 ft and 10,300 ft. I have made loaves, mini loaves, and cupcakes with it. They all work; the times just need a little adjustment. I add a little extra cinnamon, nutmeg, and vanilla; I don't add nuts or raisins solely because no one in my family likes them. It works every time.

theven December 16, 2012

I recently moved to Denver and came to the realization that all my favorite (CA) baking recipes won't work any more. On the hunt for amazing high altitude baking recipes, I tried this one and was blown away on the first try. I didn't change a thing---aside from using pumpkin pie filling rather than plain puree---oops, and that they only needed to bake for 50 minutes rather than the full 60. It turned out great regardless and perhaps even a little spicier than it would have been, which is fine by me! Try this recipe you will not be disappointed!

Sam S. October 08, 2015