Go Back
–+ servings
high altitude pumpkin bread

High Altitude Pumpkin Bread Recipe

There’s something magical about the autumn season. The crisp air, the vibrant colors, and the comforting scents that fill our homes.
Print Recipe Pin Recipe
Prep Time: 20 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 25 minutes
Course: Breakfast
Cuisine: American
Keyword: high altitude pumpkin bread recipe
Servings: 2
Calories: 156kcal

Equipment

  • Oven
  • Mixing Bowls
  • Pan

Ingredients

  • 1 can 15 oz/425g pumpkin puree (not pumpkin pie filling)
  • 2 granulated sugar
  • ½ cup 80g light brown sugar, lightly packed
  • 1½ sticks ¾ cup unsalted butter, softened
  • 3 large eggs
  • ¾ cup 202ml whole milk
  • 2 tsp 8g vanilla extract
  • 4 cups 520g all-purpose flour, spooned and leveled
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 tsp coarse Kosher salt if using table salt, use half the amount
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • ½ tsp ground ginger
  • ½ tsp ground cloves
  • ¼ tsp ground cardamom

Instructions

  • First and foremost, preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper.
  • In a large mixing bowl, cream together the granulated sugar, light brown sugar, and softened butter until light and fluffy. This will take approximately 3-4 minutes on medium speed using an electric mixer.
  • Next, add the eggs, one at a time, beating well after each addition. Pour in the whole milk and vanilla extract, and mix until well combined.
  • In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, cloves, and cardamom.
  • Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. Be careful not to overmix, as it can result in a tougher texture.
  • Gently fold in the pumpkin puree until it is evenly distributed throughout the batter, taking care not to overmix.
  • Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for approximately 60-70 minutes, or until a toothpick inserted into the center comes out clean.

Notes

  • Pumpkin puree: Make sure to use canned pumpkin puree, not pumpkin pie filling, as the latter contains additional ingredients and spices.
  • Butter: Soften the butter at room temperature before creaming it with the sugars to ensure proper incorporation.
  • Mixing technique: Be cautious when mixing the dry ingredients with the wet ingredients. Overmixing can result in a tougher texture.
  • Baking time: The baking time may vary depending on your oven. Start checking for doneness after 60 minutes by inserting a toothpick into the center of the loaf. If it comes out clean, the bread is done.

Nutrition

Calories: 156kcal
Tried this recipe?Let us know how it was!