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Welcome to My Hungry Boys where I share what I love to cook for my husband and our four sons.   I've made a lot of food over the years and I've learned a lot in the process. 

High Altitude Pumpkin Bread

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" Loaf

  • ½ cup plus 2 tablespoons granulated sugar - 4.4 ounces

  • ½ of a 15 ounce can pure pumpkin puree - 7.5 ounces (Not pumpkin pie filling)

  • ½ plus 1 tablespoon cup oil - 4 ounces - grapeseed, sunflower, safflower...

  • ¾ teaspoon kosher salt

  • 1¾ cups all-purpose flour - 7.6 ounces - see note on accurately measuring flour here

  • 1 teaspoon baking powder

  • ½ teaspoon baking soda

  • 1½ teaspoon cinnamon

  • ¼ teaspoon nutmeg

  • 2 tablespoons water

Preheat oven to 350°F.  Oil or butter a loaf pan (the top of my loaf pan measures 4.25" x 8.5", 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 water.  Pour into the prepared pan.  Bake for 50 minutes (to an internal temperature of 190°F - 200°F).  Cool completely in the pan before removing.

High Altitude Chocolate Chip Cookies

High Altitude Chocolate Chip Cookies