High Altitude Pumpkin Bread
Pumpkin Bread is a great starter recipe for high altitudes as the pumpkin puree adds natural moistness and it's very easy to pull together. I lean towards baked goods which aren’t very sweet. If you prefer a sweeter pumpkin bread, add a few tablespoons of sugar to the following recipe.
High Altitude Pumpkin Bread
Makes One 4.25" x 8.5" (10.8x21.6 cm) Loaf
½ cup plus 2 tablespoons granulated sugar - 4.4 ounces or 124 grams
½ of a 15 ounce can pure pumpkin puree - 7.5 ounces or 213 grams (Not pumpkin pie filling)
½ plus 1 tablespoon cup oil - 4 ounces or 113 grams- grapeseed, sunflower, safflower...
¾ teaspoon kosher salt - 4 grams
1¾ cups all-purpose flour - 7.6 ounces or 215 grams - see note on accurately measuring flour here
1 teaspoon baking powder - 4 grams
½ teaspoon baking soda - 3 grams
1½ teaspoon cinnamon - 3 grams
¼ teaspoon nutmeg - 1 gram
2 tablespoons water - 28 grams
Preheat oven to 350°F (177°C). Oil or butter a loaf pan (the top of my loaf pan measures 4.25" x 8.5" (10.8x21.6 cm), which is the perfect size for this recipe). Combine the sugar, pumpkin puree, oil, and salt. Stir. Combine the dry ingredients in their own receptacle and add half to the pumpkin mixture. After mixing, add the remaining dry ingredients. Stir in 2 tablespoons (28 grams) water. Pour into the prepared pan. Bake for 50 minutes (to an internal temperature of 190°F—200°F / 88°C—93°C). Cool completely in the pan before removing.
