High Altitude Pumpkin Bread Recipe

Conquer Colorado's high altitude with this foolproof pumpkin bread recipe! This recipe, adapted from *High Altitude Country Kitchen Volume 1*, is guaranteed to deliver moist, delicious pumpkin bread every time, eliminating the guesswork of altitude adjustments. Perfect for fall baking and cozy gatherings, this recipe is a must-try for Colorado cooks and anyone baking at high elevation.

Prep Time 20 mins
Cook Time 70 mins
Calories 2382.5 kcal
Protein 63g
Rating 4.6 (8 Reviews)
High Altitude Pumpkin Bread 30

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for High Altitude Pumpkin Bread

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How to Make High Altitude Pumpkin Bread

  1. Preheat oven to 350f
  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
  5. Add to pumpkin mixture and beat on low speed until blended
  6. Stir in nuts and raisins if desired
  7. Pour batter into 2 9x5 inch loaf pans that have been sprayed with cooking spray
  8. Bake for 60 minutes at 350f or until toothpick inserted in center comes out clean
  9. Remove bread from pans and let cool on rack

Nutrition Information (Approximate per serving)

Sodium

131 g

Sugar

835g

Fat

69g

Carbs

121g

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