High Altitude Pumpkin Bread
This moist and flavorful pumpkin bread is specially adapted for high altitude baking to ensure a perfect rise and tender crumb. Made with warm spices and rich pumpkin puree, it’s a delicious treat for fall or any time of year.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8
Ingredients
1 3/4 cups (220 grams) all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1 cup (200 grams) granulated sugar
1/2 cup (100 grams) packed light brown sugar
1/2 cup (120 ml) vegetable oil
2 large eggs
1 cup (240 ml) canned pumpkin puree
1/4 cup (60 ml) buttermilk
1 teaspoon pure vanilla extract
Instructions
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 medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, ground cloves, and ground ginger until well combined.
In a large bowl, beat the granulated sugar, light brown sugar, and vegetable oil together until smooth and well blended.
Add the eggs one at a time to the sugar and oil mixture, beating well after each addition.
Stir in the pumpkin puree, buttermilk, and vanilla extract until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula until just combined. Do not overmix.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
Remove the pumpkin bread from the oven and let it cool in the pan for 10 minutes.
Transfer the bread to a wire rack and let it cool completely before slicing.