High Altitude Pumpkin Bread
Master the art of baking at elevation with this High Altitude Pumpkin Bread recipe—a moist, perfectly spiced loaf designed specifically for bakers in high-altitude areas. Infused with warm notes of cinnamon, nutmeg, and cloves, and balanced with the natural sweetness of pumpkin puree and applesauce, this recipe ensures a tender crumb without being overly dense. Whether you add optional chopped nuts or chocolate chips for extra texture, this loaf bakes to perfection in just 50 minutes. Ideal for cozy fall mornings or holiday gatherings, this quick bread stays fresh for days and can even be refrigerated for a longer shelf life. Tailored to high-altitude adjustments, it’s a foolproof way to enjoy traditional pumpkin bread without the frustration of flat or dry results.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.75 teaspoons salt
- 1.5 teaspoons ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.25 teaspoons ground cloves
- 1.25 cups granulated sugar
- 0.5 cups vegetable oil
- 0.5 cups unsweetened applesauce
- 2 count large eggs
- 1 cups pure pumpkin puree
- 0.25 cups whole milk
- 1 teaspoons vanilla extract
- 0.5 cups chopped nuts (optional)
- 0.5 cups chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and ground cloves until evenly combined.
In a separate large bowl, beat the granulated sugar, vegetable oil, and applesauce together until smooth and well combined.
Add the eggs one at a time, mixing until fully incorporated. Stir in the pumpkin puree, milk, and vanilla extract.
Gradually mix the dry ingredients into the wet ingredients, stirring just until no dry streaks remain (do not overmix).
If using, fold in the chopped nuts or chocolate chips.
Pour the batter into the prepared loaf pan and spread it evenly with a spatula.
Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for 10 minutes, then remove it from the pan and transfer to a wire rack to cool completely before slicing.
Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Nutrition Facts
Calories |
4051 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 175.9 g | 226% | |
| Saturated Fat | 37.8 g | 189% | |
| Polyunsaturated Fat | 67.3 g | ||
| Cholesterol | 379 mg | 126% | |
| Sodium | 3288 mg | 143% | |
| Total Carbohydrate | 590.9 g | 215% | |
| Dietary Fiber | 27.3 g | 98% | |
| Total Sugars | 320.9 g | ||
| Protein | 61.5 g | 123% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 374 mg | 29% | |
| Iron | 23.2 mg | 129% | |
| Potassium | 1780 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
