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–+ servings
Pumpkin Bread

Moist Pumpkin Bread Perfect for High Altitude Baking

Enjoy this moist pumpkin bread recipe, specially designed for high altitude baking, featuring rich pumpkin purée and delightful chocolate chips.
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Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 15 minutes
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Batter 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.
Topping Ingredients
  • 0.5 cup Reserved Mini Chocolate Chips Sprinkled on top for extra sweetness.

Equipment

  • 9x5-inch loaf pans
  • mixing bowls
  • whisk
  • spatula

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (175°C). Butter two 9x5-inch loaf pans and dust with flour.
  2. In a medium bowl, whisk together the dry ingredients: flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt.
  3. In a large bowl, blend brown sugar, white sugar, and oil until smooth.
  4. Beat in the eggs, then add pumpkin purée and orange juice, stirring until combined.
  5. Gently fold in the dry ingredients until just incorporated.
  6. Fold in the mini chocolate chips and reserve some for topping.
  7. Pour the batter into the prepared pans, filling each about ⅔ full. Sprinkle the reserved chocolate chips on top.
  8. Bake for 45-55 minutes or until golden brown and a toothpick inserted comes out clean.
  9. Cool in the pans for 15 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 35mgSodium: 150mgPotassium: 160mgFiber: 2gSugar: 18gVitamin A: 1200IUVitamin C: 4mgCalcium: 40mgIron: 1mg

Notes

This recipe is tailored for high altitude baking, ensuring optimal results with moist and flavorful pumpkin bread.

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