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.
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.
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!
The bread set up beautifully and the texture was perfect, but unfortunately it's tasteless, although I added both walnuts and raisins.
Another suggestion is that with so many ingredients, they appear in the order in which they're used and maybe it'd decrease the prep time a little, which no way is 10 minutes!
This bread is delicious!! I live at 10,152 feet in elevation in Colorado and finally have a pumpkin bread recipe that turned out perfect living at high altitude.
This is awesome...a new favorite! I omitted the raisins and nuts and added 1 cup of chocolate chips instead...Yum!!