High Altitude Pumpkin Bread Recipes

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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



Basic High-Altitude Bread image

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

1 cup warm water (100 degrees F/40 degrees C)
2 teaspoons active dry yeast
3 cups bread flour
¼ cup coconut oil, melted
1 tablespoon white sugar
1 teaspoon salt

PUMPKIN-WALNUT BREAD

I got this recipe from a coworker years ago at a company potluck. It's "goof-proof;" even kids can make it. Add fresh strawberries and whipped cream for a great summer dessert! I give these as gifts at Christmas too... Just add a bow and "Voila!"

Provided by Dee Reilman

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Time 1h45m

Yield 12

Number Of Ingredients 13



Pumpkin-Walnut Bread image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
  • Combine flour, sugar, baking soda, salt, cinnamon, nutmeg, cloves, baking powder, and ginger in a large bowl. Make a well in the center; add pumpkin, oil, and eggs. Stir well. Fold in walnuts.
  • Pour batter into the prepared loaf pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 90 minutes.

Nutrition Facts : Calories 317.9 calories, Carbohydrate 40.2 g, Cholesterol 31 mg, Fat 16.5 g, Fiber 1.8 g, Protein 4.4 g, SaturatedFat 2.4 g, Sodium 322 mg, Sugar 26.1 g

1 ½ cups unsifted all-purpose flour
1 ½ cups white sugar
1 teaspoon baking soda
¾ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground cloves
¼ teaspoon baking powder
¼ teaspoon ground ginger
1 cup pumpkin puree
½ cup vegetable oil
2 eggs, beaten
1 cup chopped walnuts

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



High-Altitude Pumpkin Bread image

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.

3 eggs
2 cups sugar
1/2 teaspoon vanilla
1 1/4 teaspoons salt
1/4 teaspoon baking powder
3/4 teaspoon nutmeg
3/4 cup vegetable oil
2 cups canned pumpkin puree
3 cups flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons cinnamon
1/2 cup chopped nuts (optional)
1/2 cup chopped raisins (optional)

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



Vegan Pumpkin Bread image

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.

3-1/2 cups all-purpose flour
3 cups sugar
1-1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/2 teaspoon baking powder
1 can (15 ounces) pumpkin
1 cup canola oil
2/3 cup water
2 teaspoons vanilla extract

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



Chocolate Chip Pumpkin Bread image

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.

1 cup packed brown sugar
1 cup sugar
2/3 cup butter, softened
3 large eggs, room temperature
2-1/3 cups all-purpose flour
1-1/2 cups canned pumpkin
1/2 cup water
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon salt
1/2 teaspoon ground cloves
2 cups semisweet chocolate chips

HIGH-ALTITUDE ZUCCHINI BREAD

Since we live in Colorado, I'm always on the lookout for high-altitude bread recipes. So much easier than figuring out conversions or taking chances with recipes designed for sea level! This one turns out great every time!

Provided by noway

Categories     < 4 Hours

Time 1h15m

Yield 2 loaves

Number Of Ingredients 12



High-Altitude Zucchini Bread image

Steps:

  • Preheat oven to 350°F.
  • Grate zucchini (unpeeled) and beat together with vegetable oil, sugar, and eggs.
  • Add vanilla and orange juice concentrate (optional).
  • Sift together dry ingredients (flour, baking powder, baking soda, cinnamon, salt) and blend with the wet mixture. Stir in chopped nuts.
  • Pour into two greased 9x5 inch loaf pans.
  • Bake at 350F for 45-60 minutes.
  • Let bread sit in pans 10 minutes before removing.

Nutrition Facts : Calories 2891.9, Fat 136.3, SaturatedFat 19.3, Cholesterol 279, Sodium 2417.1, Carbohydrate 383.7, Fiber 11.6, Sugar 206, Protein 39.5

2 cups zucchini
1 cup vegetable oil
2 cups white sugar
3 eggs, beaten
3 teaspoons vanilla
2 tablespoons frozen orange juice concentrate (optional)
3 1/2 cups flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon salt
1/2 cup chopped nuts

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