Name: Moist Pumpkin Bread Perfect for High Altitude Baking
Prep time: 15 min
Cook time: 50 min
Total time: 80 min
Ingredients: 2 cups All-Purpose Flour (Use gluten-free flour for a gluten-free option.); 1 teaspoon Pumpkin Pie Spice Blend (Can substitute with individual spices like nutmeg and ginger if unavailable.); 1 teaspoon Ground Cinnamon (Omit for a less spiced bread.); 1 teaspoon Baking Powder (Ensure it is fresh for best results.); 0.5 teaspoon Baking Soda (Reduce to 1/2 teaspoon for high altitude.); 0.5 teaspoon Table Salt (Sea salt can be a substitute.); 0.75 cup Packed Brown Sugar (Coconut sugar can be used as a substitute.); 0.5 cup White Sugar (Can be reduced slightly for lower sweetness.); 0.5 cup Vegetable or Avocado Oil (Melted butter can be substituted for a richer flavor.); 2 large Eggs (For a vegan option, use flax eggs.); 1 cup Pumpkin Purée (Canned) (Freshly roasted pumpkin can be used if properly puréed.); 0.33 cup Orange Juice (Can be substituted with apple juice.); 1 cup Mini Chocolate Chips (Dark chocolate chips can be substituted for a richer taste.); 0.5 cup Reserved Mini Chocolate Chips (Sprinkled on top for extra sweetness.)

Jump to Recipe Print Recipe

As I stood in my kitchen, the gentle scent of warm spices wafted through the air, transporting me straight to the heart of autumn. This High Altitude Chocolate Chip Pumpkin Bread is my go-to comfort during those brisk fall days when craving something homemade that feels like a warm hug. Formulated specifically for high-altitude baking, this recipe guarantees that your loaf rises perfectly, avoiding the flat disappointment that can be all too common at greater elevations. The secret lies in the combination of rich pumpkin purée and delightful chocolate chips, harmonizing to create a tender, moist crumb. Plus, it’s a breeze to whip up—ideal for busy weekends or a cozy bake with loved ones. Ready to transform your kitchen into a seasonal paradise? Let’s dive into baking this delicious pumpkin bread together!

Why is high altitude pumpkin bread special?

Unique High-altitude baking can be tricky, but this recipe has been tailored to ensure your pumpkin bread rises perfectly every time. Moist and Flavorful Rich pumpkin purée and melty chocolate chips intertwine to create a deliciously moist loaf that’s packed with seasonal flavor. Versatile Feel free to customize this bread by swapping chocolate chips for nuts or dried fruits, or even adding a swirl of cream cheese for an indulgent twist! Quick Prep It’s easy to throw together—perfect for quick baking sessions that yield delightful results. This loaf pairs beautifully with a cup of coffee or a slice of Honey Butter Cornbread for a cozy treat.

Pumpkin Bread Ingredients

For the Batter

All-Purpose Flour – Provides structure; use gluten-free flour for a gluten-free option.
Pumpkin Pie Spice Blend – Adds warm spice flavor; can substitute with individual spices like nutmeg and ginger if unavailable.
Ground Cinnamon – Enhances sweetness and flavor; omit for a less spiced bread.
Baking Powder – Helps the bread rise; ensure it is fresh for best results.
Baking Soda – Aids in bread leavening; reduce to 1/2 teaspoon for high altitude.
Table Salt – Balances flavors; sea salt can be a substitute.
Packed Brown Sugar – Adds moisture and deep flavor; coconut sugar can be used as a substitute for a less processed option.
White Sugar – Contributes sweetness; can be reduced slightly for lower sweetness.
Vegetable or Avocado Oil – Ensures moisture; melted butter can be substituted for a richer flavor.
Eggs – Provide binding and structure; for a vegan option, use flax eggs.
Pumpkin Purée (Canned) – Provides moisture and ensures consistent results; freshly roasted pumpkin can be used if properly puréed.
Orange Juice – Adds a citrus note and moisture; can be substituted with apple juice.
Mini Chocolate Chips – Adds sweetness and texture; dark chocolate chips can be substituted for a richer taste.

For Topping

Reserved Mini Chocolate Chips – Sprinkled on top for extra sweetness and a delightful look; ensures they melt beautifully as the bread bakes.

Perfect your pumpkin bread with these carefully selected ingredients that harmonize beautifully for high altitude baking!

Step‑by‑Step Instructions for High Altitude Chocolate Chip Pumpkin Bread

Step 1: Preheat and Prepare Pans
Begin by preheating your oven to 350°F (175°C). While the oven heats, take two 9×5-inch loaf pans and butter them generously, then dust with flour to ensure easy release after baking. This preparation is essential for your high altitude chocolate chip pumpkin bread, as it helps establish a good crust.

Step 2: Mix Dry Ingredients
In a medium-sized mixing bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of pumpkin pie spice, 1 teaspoon of ground cinnamon, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt. This mixture creates the foundation of your loaf, ensuring a balanced flavor profile and structure as it bakes. Set this bowl aside while you prepare the wet ingredients.

Step 3: Combine Sugars and Oil
In a large mixing bowl, blend together ¾ cup of packed brown sugar, ½ cup of white sugar, and ½ cup of vegetable or avocado oil until the mixture looks smooth and homogenous. The sugars will add moisture and sweetness to your high altitude chocolate chip pumpkin bread, making it irresistibly tender. Adding oil instead of butter makes mixing easier and keeps it moist.

Step 4: Add Eggs and Pumpkin
Beat in 2 large eggs, mixing well until fully incorporated. Follow with 1 cup of pumpkin purée and ⅓ cup of orange juice, stirring until everything is nicely combined. The pumpkin purée not only infuses flavor but also ensures a moist bread, while the orange juice brightens the overall flavor.

Step 5: Integrate Dry Ingredients
Gradually fold the dry ingredients into the wet mixture, combining gently until just incorporated. Remember, a few lumps are okay; overmixing can lead to a dense loaf. This careful blending is crucial to achieving the light and airy texture of your high altitude chocolate chip pumpkin bread, allowing it to rise perfectly.

Step 6: Add Chocolate Chips
Now it’s time to fold in 1 cup of mini chocolate chips, being careful not to overmix. Reserve some chocolate chips for the topping, as these will create a delightful, sweet crust on your bread. Gently incorporating the chocolate chips ensures they’re evenly distributed throughout the batter.

Step 7: Pour and Top
Evenly pour the batter into your prepared loaf pans, filling each about ⅔ full. Sprinkle the reserved chocolate chips generously on top of the batter for an extra treat. This step not only enhances the visual appeal but also sets you up for a wonderfully chocolatey experience with each slice of your pumpkin bread.

Step 8: Bake the Loaves
Place the pans in the preheated oven and bake for 45-55 minutes. You’ll know the bread is done when the edges are golden brown, and a toothpick inserted in the center comes out clean. Keep an eye on the baking process, especially in high-altitude settings where times may vary.

Step 9: Cool and Transfer
Once baked, remove the pans from the oven and let them cool in the pans for about 15 minutes. After that, carefully transfer the loaves to a wire rack to cool completely. This cooling process helps lock in moisture and ensures a tender crumb in your high altitude chocolate chip pumpkin bread.

idfbn3p44mukqh02mclk

How to Store and Freeze Pumpkin Bread

Room Temperature: Store your pumpkin bread wrapped tightly in plastic wrap or aluminum foil at room temperature for up to 5 days to maintain its moisture and flavor.

Fridge: If you prefer a longer shelf life, refrigerate the wrapped pumpkin bread for up to 7 days, but note that it may become slightly drier.

Freezer: To freeze, slice the pumpkin bread and wrap each slice in plastic wrap, then place in a resealable bag for up to 3 months. Thaw slices at room temperature or toast directly from the freezer for a cozy treat.

Reheating: For best results, reheat individual slices in a toaster oven or microwave to restore warmth and softness before serving. Enjoy the comforting flavors of your homemade pumpkin bread right away!

Pumpkin Bread Variations & Substitutions

Get ready to put your personal touch on this delightful pumpkin bread with these fun and flavorful variations!

Nutty Delight: Substitute chocolate chips with chopped walnuts or pecans for a crunchy texture and nutty flavor.
Dried Fruit Twist: Add 1 cup of raisins or dried cranberries for a burst of sweetness and chewy goodness.
Cream Cheese Swirl: Before baking, drop spoonfuls of cream cheese filling into the batter and swirl gently for a rich, tangy contrast.
Gluten-Free Option: Use a 1:1 gluten-free flour blend to make this pumpkin bread suitable for those avoiding gluten.
Spicy Kick: Add a pinch of cayenne pepper or a teaspoon of ginger to bring warmth and spice to your autumn treat.
Citrus Zest Boost: Brighten up the flavor by adding the zest of one orange or lemon to the batter. It’ll wake up the pumpkin beautifully!
Vegan Version: Replace the eggs with flax eggs (1 tablespoon ground flaxseed + 2.5 tablespoons water per egg) for a vegan-friendly pumpkin bread.
Chocoholic Surprise: Mix in dark chocolate chips or white chocolate chips for an extra layer of indulgence.

Feel free to experiment! You could even enjoy this loaf with a side of Cottage Cheese Flatbread or pair it with Apple Fritter Bread for a warm, sweet spread on a cozy afternoon. Happy baking!

Make Ahead Options

These High Altitude Chocolate Chip Pumpkin Bread loaves are perfect for meal prep! You can mix the dry ingredients and store them in an airtight container up to 3 days ahead of time, ensuring you save precious minutes when it’s time to bake. Additionally, you can combine the wet ingredients (sugars, oil, eggs, pumpkin purée, and orange juice) and refrigerate them up to 24 hours prior, which helps to maintain their freshness. When you’re ready to bake, simply combine the wet and dry ingredients, fold in the chocolate chips, and proceed with the baking instructions. This approach keeps your pumpkin bread just as delicious and moist while freeing you up on busy weeknights!

Expert Tips for High Altitude Pumpkin Bread

Leavening Adjustments: At high altitudes, reduce baking soda and baking powder slightly. This helps prevent the bread from collapsing after rising.
Avoid Overmixing: Be gentle when combining the wet and dry ingredients. Overmixing can lead to a dense pumpkin bread, diminishing its airy texture.
Check for Doneness Early: Due to the unpredictable nature of high-altitude baking, check your loaves for doneness 10 minutes before the suggested baking time.
Toss Chocolate Chips: Lightly coat your mini chocolate chips in flour before folding them into the batter. This trick helps keep them suspended and prevents them from sinking to the bottom.
Use Fresh Ingredients: Ensure your baking powder and baking soda are fresh for optimal leavening. Using stale leavening agents can lead to disappointing results.
Cool Completely: Allow your high altitude pumpkin bread to cool in the pans for at least 15 minutes before transferring it to a wire rack. This enhances the loaf’s moisture and structure.

What to Serve with High Altitude Chocolate Chip Pumpkin Bread

Savor the warmth of the season by creating a delightful meal around this moist pumpkin bread that brings comfort and conviviality to your table.

Creamy Butter: Spread a generous layer of creamy butter on each slice, enhancing its rich flavors and adding a luscious texture.
Spiced Chai Tea: The aromatic spices in chai tea beautifully complement the warm spices of the pumpkin bread, making each sip a cozy experience.
Whipped Cream: A dollop of fresh whipped cream adds a light and airy touch, perfect for balancing the sweetness of the chocolate chips.
Apple Cider: This seasonal beverage pairs wonderfully with pumpkin bread, heightening its fall essence while offering a refreshing crispness.
Cinnamon Toast Crunch Ice Cream: The crunchy, cinnamon-sugar topping provides a delightful contrast to the moist bread, making for a playful dessert pairing.
Mixed Green Salad: A fresh salad with apple slices and pecans adds a bright, crisp element to your meal, balancing the richness of the bread.
Cheese Plate: A selection of sharp cheeses can create a beautiful contrast to the sweetness of the pumpkin bread, offering a sophisticated touch.
Vanilla Latte: The creamy, smooth flavor of a vanilla latte harmonizes perfectly with the spiced sweetness, making it an ideal brunch companion.

High Altitude Chocolate Chip Pumpkin Bread Recipe FAQs

What makes high altitude pumpkin bread different from regular pumpkin bread?
At high altitudes, the lower air pressure can affect how your pumpkin bread rises and bakes. This specific recipe has been formulated to adjust the leavening agents, ensuring that your bread rises beautifully without collapsing. Expect a moist, tender crumb that’s hard to achieve at lower elevations!

How should I choose ripe pumpkins for my pumpkin bread?
When selecting pumpkins, look for ones that are firm, heavy for their size, and free from blemishes or soft spots. A good pumpkin will have a deep, even color and a hard, smooth skin. If you’re using canned pumpkin purée, aim for 100% pumpkin with no added sugars or spices for the best baking results.

How do I store high altitude pumpkin bread?
Wrap your cooled pumpkin bread tightly in plastic wrap or aluminum foil to keep it moist and flavorful at room temperature for up to 5 days. For longer storage, refrigerate for up to a week, though it may dry out slightly.

Can I freeze high altitude pumpkin bread?
Absolutely! To freeze, slice the pumpkin bread and wrap each slice in plastic wrap, then store in a resealable bag. It will keep well for up to 3 months. For easy serving, you can thaw slices at room temperature or toast them directly from the freezer for a lovely warm treat.

What should I do if my pumpkin bread doesn’t rise properly?
If your pumpkin bread doesn’t rise as expected, check the freshness of your baking powder and baking soda, as stale leavening agents can lead to disappointing results. Also, be careful not to overmix your batter, as this can lead to a dense loaf. It’s always best to check for proper leavening adjustments specific for high altitude!

Can I make this recipe allergy-friendly?
Certainly! To make your pumpkin bread gluten-free, substitute all-purpose flour with a gluten-free baking mix. For dairy-free options, use non-dairy milk or substitutes in place of eggs (flax eggs are great!) and swap vegetable oil for melted coconut oil for added richness.

Remember, adjustments may take a little experimentation, but the joy of baking is all about making it your own. Enjoy your delightful high altitude pumpkin bread!