Best 4 High Altitude Pumpkin Bread Recipes
**Pumpkin bread**, a classic fall treat, is a moist and flavorful quick bread made with pumpkin purée, warm spices, and often nuts or dried fruit. This versatile bread can be enjoyed for breakfast, as a snack, or even as a dessert. While pumpkin bread is typically baked at sea level, it can be challenging to achieve the same results at high altitudes. The lower air pressure at higher elevations causes baked goods to rise more quickly, resulting in a dense and dry texture. To compensate for these effects, adjustments to the recipe are necessary.
This article provides several high-altitude pumpkin bread recipes that have been specially formulated to produce a moist and fluffy loaf at elevations above 3,000 feet. The recipes include a traditional pumpkin bread recipe, a chocolate chip pumpkin bread recipe, and a gluten-free pumpkin bread recipe. Each recipe includes detailed instructions and tips to ensure success at high altitudes. Whether you're a seasoned baker or a novice, these recipes will help you create a delicious and satisfying pumpkin bread that everyone will love.
HIGH-ALTITUDE PUMPKIN BREAD
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
Provided by noway
Categories < 4 Hours
Time 1h10m
Yield 2 loaves
Number Of Ingredients 13
Steps:
- 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.
BASIC HIGH-ALTITUDE BREAD
Very easy bread recipe that I use for sandwich bread, pizza dough, and even naan! I live in Colorado Springs at an altitude of about 5,500 feet. This recipe works really well for me.
Provided by Brady McPeak
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 2h35m
Yield 8
Number Of Ingredients 6
Steps:
- Combine water and yeast and let sit until foamy, about 10 minutes.
- Combine flour, coconut oil, sugar, salt, and yeast mixture in a bowl. Knead until silky-smooth, about 15 minutes. Place dough in a large, lightly-oiled bowl and turn to coat. Cover with a towel and let rise in a warm place until doubled in volume, about 1 hour.
- Preheat the oven to 350 degrees F (175 degrees C). Grease a loaf pan.
- Punch down dough and turn onto a lightly floured surface. Shape into a loaf and place into the prepared pan. Cover with a damp cloth and let rise until doubled in volume, about 30 minutes.
- Uncover and bake in the preheated oven for 30 minutes for an Italian-style loaf or 45 minutes for a sandwich-style bread.
Nutrition Facts : Calories 230.2 calories, Carbohydrate 34.6 g, Fat 7.6 g, Fiber 1.3 g, Protein 5.8 g, SaturatedFat 6 g, Sodium 293 mg, Sugar 1.7 g
CHOCOLATE CHIP PUMPKIN BREAD
I love making this bread in the fall. The aroma is mouthwatering, and the chocolate chips add so much to an all-time favorite. -Vicki Raboine, Kansasville, Wisconsin
Provided by Taste of Home
Time 1h
Yield 4 mini loaves (6 slices each).
Number Of Ingredients 12
Steps:
- In a bowl, cream sugars, butter and eggs. Add flour, pumpkin, water, baking soda, cinnamon, salt and cloves. Mix thoroughly. Fold in chocolate chips. , Pour into 4 greased and floured 5-3/4x3x2-in. loaf pans. Bake at 350° for 45 minutes or until breads test done.
Nutrition Facts : Calories 239 calories, Fat 10g fat (6g saturated fat), Cholesterol 37mg cholesterol, Sodium 258mg sodium, Carbohydrate 37g carbohydrate (26g sugars, Fiber 2g fiber), Protein 3g protein.
VEGAN PUMPKIN BREAD
This easy vegan pumpkin bread recipe was given to me by my stepmom shortly after she and my dad got married 40 years ago. It's perfect for potlucks since it makes two loaves and is dairy- and egg-free. Everyone who tries it loves it! -Susan Johnson, Payne, Ohio
Provided by Taste of Home
Time 1h
Yield 2 loaves (16 slices each).
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, whisk flour, sugar, salt, baking soda, cinnamon, nutmeg and baking powder. In another bowl, whisk pumpkin, oil, water and vanilla until blended. Add to flour mixture; stir just until moistened. Transfer to 2 greased 9x5-in. loaf pans lined with parchment. Bake until a toothpick inserted in center comes out clean, 50 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely.Freeze option: Securely wrap cooled loaf / loaves in plastic wrap and foil, then freeze. To use, thaw at room temperature.
Nutrition Facts : Calories 190 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 159mg sodium, Carbohydrate 31g carbohydrate (19g sugars, Fiber 1g fiber), Protein 2g protein.
Tips:
- Measure Accurately: At high altitudes, baking ingredients react differently. Use a kitchen scale to measure ingredients for precise and consistent results.
- Reduce Sugar and Leavening Agents: High altitude causes baked goods to rise more, so reduce sugar by 1/4 cup and baking powder or baking soda by 1/4 teaspoon for every cup called for in the recipe.
- Add Extra Liquid: The dry air at high altitudes can absorb moisture from baked goods, making them dry and crumbly. Add an extra 1-2 tablespoons of liquid, such as water, milk, or buttermilk, to the batter or dough.
- Increase Oven Temperature: To compensate for the lower atmospheric pressure at high altitudes, increase the oven temperature by 25-50 degrees Fahrenheit (15-25 degrees Celsius) than what the recipe specifies.
- Bake for a Shorter Time: Baked goods tend to cook faster at high altitudes, so reduce the baking time by about 5-10 minutes, checking for doneness frequently to prevent overbaking.
- Use High-Quality Ingredients: Fresh, high-quality ingredients contribute to a successful bake. Choose ripe pumpkin puree, pure vanilla extract, and unsalted butter for the best flavor and texture.
Conclusion:
Baking at high altitudes can be challenging, but with a few adjustments, you can create delicious and perfectly baked goods. By reducing sugar and leavening agents, adding extra liquid, increasing oven temperature, shortening baking time, and using high-quality ingredients, you can achieve moist, flavorful, and beautifully risen pumpkin bread. Experiment with different recipes and techniques to find what works best for your altitude and oven, and you'll be able to enjoy homemade pumpkin bread that's both delicious and a testament to your culinary skills.
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