High-Altitude Pumpkin Bread

We know it, we love it- I’ve got the perfect high-altitude pumpkin bread recipe for you to make on a cozy fall day. This is a simple, perfectly soft, spicy pumpkin bread that I love and I know you will too!

This will make your house smell amazing, it’s the absolute right pairing for your coffee, and we all know pumpkin bread is fall on a plate. There’s honestly no reason not to make this thing- let’s get to it!

How to Make High-Altitude Pumpkin Bread

I have written other pumpkin bread recipes over the years and this time I really wanted something classic, simple, and easy to make. We’re starting out with a collection of standard warm spices like cinnamon, ginger, allspice, and cloves, and stirring that into some flour along with baking soda and salt.

Then in a large bowl, whisk together some sugar, brown sugar, and vegetable oil. The mixture will be lumpy at this stage and that’s totally fine. I also always prefer to use brown sugar for a deeper molasses flavor. Then it’s time to add in the eggs and vanilla extract- you can add them all at once here.

Once those are mixed in, you’ll have a smoother mixture. That said, if you have a few small lumps of brown sugar, that’s ok. I like to mix this batter entirely by hand, and lumps happen but it’s not a problem. Then it’s time to whisk in the pumpkin puree- be sure to use pumpkin puree and not pie mix here. We’re using a whole 15 ounce can for this recipe.

Then it’s time to whisk in those dry ingredients with all the warm spices. You want to stir everything together until it’s just combined and you have a thick, smooth batter. Spread that into your loaf pan and optionally sprinkle the top with some raw sugar before baking.

Once the pumpkin bread is finished baking, you want to give it a little time to cool in the pan before removing it to slice and serve warm. You can store it in an air-tight container at room temperature for 5-7 days, or you can freeze the bread for several months after baking.

This recipe is super easy to pull together- you know I love when I don’t even have to pull out a mixer- and gives you a soft, flavorful, really delicious loaf of bread. Enjoy!

Tips & Tricks for the Perfect High-Altitude Pumpkin Bread

Here are my tips and tricks to help you along the way!

• Do I have to use all the spices listed? This is a pretty classic mix of spices for pumpkin bread and I think it works really well here, but you can adjust to your own tastes.
• Can I use pumpkin pie spice in this recipe? Yes, you can use 2 1/2 tsp. of pumpkin pie spice as a replacement to the spices listed.
• Do not use pumpkin pie filling mix– be absolutely sure you are using a can of pumpkin puree, NOT pumpkin pie mix. Pie mix has sugar and spices already added, and it will not work in this recipe.
• What size loaf pan do I need here? There’s a lot of variation in sizes of loaf pans. You want to ensure that you have at least a 1 pound loaf pan. If your pan is 8 inches instead of 9 in length, you may find that it takes a little longer to bake but that’s ok!
• Avoid over mixing the cake batter. You want to mix until everything is just combined at each stage. It’s ok if there are a few small lumps of brown sugar remaining!
• How do I know when the bread is finished baking? The bread is finished when a toothpick inserted into the center comes out mostly clean with just a few crumbs clinging to it. It should feel set and no longer have a jiggle to it.
• Do I have to put the raw sugar on top? No, that is optional. I like the crunch it gives the finished cake, but it’s not necessary!
• I’m at about 5,000 ft. above sea level and I find that most people who live between about 3,000-7,000 ft. above sea level do not need to make any adjustments to my recipes.

Enjoy!

Print

High-Altitude Pumpkin Bread

Servings 1 loaf

Ingredients

• 1 3/4 cup flour
• 3/4 tsp. baking soda
• 1 tsp. salt
• 1 1/2 tsp. cinnamon
• 1 tsp. ground ginger
• 1/2 tsp. nutmeg
• 1/4 tsp. allspice
• 1/4 tsp. cloves
• 2/3 cup sugar
• 1/3 cup brown sugar
• 1/2 cup canola oil
• 3 eggs
• 1 15 oz. can pumpkin puree
• 1 tsp. vanilla extract
• 2 tbs. raw sugar optional

Instructions

1. Preheat your oven to 350 degrees, and grease a 9 inch loaf pan, optionally lining the pan with parchment paper that has an overhang for easy removal. Set aside.
2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, ginger, allspice, and cloves, and set this mixture aside.
3. In a large bowl, beat together the sugar, brown sugar, and oil until combined- this mixture will be lumpy at this stage. Add in the eggs and vanilla extract and beat until combined. Then stir in the pumpkin puree until mixed through.
4. Slowly add in the flour mixture and whisk until well combined. It should be a thick, smooth batter.
5. Pour the batter into your prepared pan, and sprinkle the raw sugar evenly over the top. Bake for 50-55 minutes, or until a toothpick comes out mostly clean. Cool completely, slice, and enjoy!

Nicole Hampton

Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!