Last Updated on August 19, 2023
Fall is in full swing, and if you’re looking for the perfect way to celebrate the season then look no further than this high-altitude pumpkin bread! Not only will it bring a delicious sweet treat to your table, but it’s warm spices and rich flavor will be sure to satisfy any craving.
Whether you’re looking for an easy breakfast option or a festive dessert for the holidays, this tasty bread is sure to please.
In this article, you’ll find a step-by-step guide to making high-altitude pumpkin bread. You’ll also learn the best way to store it and discover what accompaniments to serve with it. So, let’s get baking!
Table of Contents
What is High Altitude Pumpkin Bread?
High-altitude pumpkin bread is a sweet and moist loaf that has been specially designed to rise perfectly at high elevations.
This bread has been modified from traditional pumpkin bread recipes with ingredients chosen to guarantee the best flavor and texture at high altitudes. This pumpkin bread can be enjoyed as a breakfast treat or used as an ingredient in other dishes.
What does it taste like?
High-altitude pumpkin bread has a rich and sweet flavor. It is loaded with warm spices like cinnamon, nutmeg, ginger, cloves, and cardamom which create a fragrant aroma.
The texture is light and fluffy due to the addition of vegetable oil or melted butter, as well as eggs and milk. The crumb topping adds an extra layer of sweetness and crunch to the cake-like texture of the bread.
The flavor is further enhanced by the addition of light brown sugar, which gives off a caramel-y taste and aroma.
The sweetness can be adjusted to suit your preference by adding more or less sugar. Additionally, cream cheese icing can also be drizzled over top for an extra touch of sweetness and flavor.
How did I first get introduced to the High Altitude Pumpkin Bread?
I first got introduced to high-altitude pumpkin bread a few years ago when I was visiting family in Colorado. My wonderful aunt had made it for breakfast one morning and I fell in love with it immediately! The rich, sweet flavor combined with the crunchy, crumb topping had me going back for seconds.
Since then, I’ve been making high-altitude pumpkin bread every fall. It’s the perfect way to celebrate the season and bring a bit of warmth and coziness into my home. I love how pumpkin bread is quick and easy to make, yet still packs a lot of flavor.
The combination of warm spices like cinnamon, nutmeg, ginger, cloves, and cardamom give off a fragrant aroma that fills the house with cozy vibes. Plus, I can adjust the sweetness to my own personal preference by adding more or less sugar.
I also enjoy adding cream cheese icing for an extra touch of sweetness and flavor. It’s simply delicious! High-altitude pumpkin bread is perfect for breakfast, brunch, or dessert. It’s a great way to enjoy the flavors of fall and share them with family and friends.
This high-altitude pumpkin bread is one of my favorite recipes that I look forward to making every year! The rich flavor combined with the crunchy topping makes it an unforgettable treat enjoyed by all. Plus, it’s a great way to celebrate the season with loved ones.
How to make High Altitude Pumpkin Bread?
Making high-altitude pumpkin bread is simple and easy. All you need is a few basic ingredients & follow the steps below:
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- Pumpkin puree: This can be found in the baking aisle of most grocery stores.
- Granulated sugar: This adds sweetness to the bread.
- Light brown sugar: This provides a nice caramel flavor and texture to the bread.
- Vegetable oil: A good source of fat for moisture and richness. Can also use melted butter as an alternative.
- Eggs: Provide structure and lift to the bread.
- Whole milk: Adds moisture and tenderness to the loaf. Use any type of milk that you like.
- Vanilla extract: For a hint of sweetness and flavor.
- All-purpose flour: This is used for structure in baking.
- Baking soda: A leavening agent which helps give rise to the bread.
- Kosher salt: To bring out all the flavors and give a nice balance of sweet and salty.
- Ground cinnamon, nutmeg, ginger, cloves, and cardamom: These spices provide warm flavor notes to the pumpkin bread.
- All-purpose flour: This helps to bind everything together in the topping.
- Ground cinnamon, nutmeg, and cloves: For a hint of sweetness and spice.
- Kosher salt: To bring out all the flavors in the topping.
- Light brown sugar: This provides a nice caramel flavor and texture to the topping.
- Granulated sugar: Adds sweetness to the topping.
- Unsalted butter: A good source of fat for moisture and richness.
Preheat oven to 350°F (175°C) and lightly grease two 9×5 inch loaf pans with butter or non-stick spray. Set aside.
In a large bowl, mix together the pumpkin puree, granulated sugar, light brown sugar, vegetable oil, eggs, whole milk, and vanilla extract until well combined.
In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, ginger, cloves, and cardamom.
Slowly add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
Pour the batter evenly into the prepared loaf pan. For the crumb topping, whisk together the flour, cinnamon, nutmeg, cloves, and salt in a medium-sized bowl. Add in the light brown sugar and granulated sugar and stir until combined. Pour melted butter over the mixture and use a fork to combine everything together until it resembles wet sand.
Sprinkle crumb topping evenly over the top of both loaves and bake for 55-60 minutes, until a toothpick inserted into the center comes out clean.
Remove from oven and let cool in pan for 10 minutes before transferring to a wire rack to cool completely.
-For a crunchier crumb topping, increase the baking time to 65 minutes.
-If the top of your bread browns too quickly, cover it loosely with foil for the last 10-15 minutes of baking.
-For an added touch of sweetness and flavor, drizzle over some cream cheese icing once cooled.
High Altitude Pumpkin Bread Recipe
- 2 Standard-Sized Loaf Pans
- 1 can (15 oz/425g) pumpkin puree (not pumpkin pie filling)
- ½ cup (80g) light brown sugar, lightly packed
- 1 ½ cups (324g) granulated sugar
- ¾ cup (202ml) whole milk
- 3 (165g) large eggs
- 4 cups (520g) all-purpose flour, spooned and leveled
- 1 cup (224g) vegetable oil (you can also use 1/2 cup vegetable oil + 1/2 cup melted unsalted butter)
- 1 Teaspoon ground cinnamon
- 2 Teaspoon (10g) baking soda
- ½ Teaspoon ground ginger
- 2 Teaspoon (8g) vanilla extract
- 1 Teaspoon coarse Kosher salt (if using table salt, use half the amount)
- ¼ Teaspoon ground cardamom
- ½ Teaspoon ground nutmeg
- ½ Teaspoon ground cloves
- ¼ Teaspoon ground nutmeg
- 1 ½ cups (195g) all-purpose flour, spooned and leveled
- ½ Teaspoon ground cinnamon
- ½ cup (80g) light brown sugar, lightly packed
- ¼ Teaspoon ground cloves
- ¼ cup (54g) granulated sugar
- ½ Teaspoon coarse Kosher salt (if using table salt, use half the amount)
- ½ cup (113g) unsalted butter, melted
- Preheat oven to 350°F (175°C) and lightly grease two 9×5 inch loaf pans with butter or non-stick spray. Reserve the prepared baking sheets for later use.
- In a large bowl, combine the pumpkin puree, granulated sugar, light brown sugar, vegetable oil, eggs, whole milk and vanilla extract until they are nicely blended.
- In a different bowl, whisk the flour, baking soda, salt, cinnamon, nutmeg, ginger, cloves and cardamom together.
- Gradually add the dry ingredients to the wet ingredients and mix until just amalgamated. Refrain from overmixing.
- Evenly spread the batter in both prepared loaf pans. For the crumb topping, mix the flour, cinnamon, nutmeg, cloves and salt in a medium-sized bowl.
- Incorporate the light brown sugar and granulated sugar and stir until uniform.
- Pour melted butter over the mixture and use a fork to amalgamate everything together until it has a consistency like wet sand.
- Evenly sprinkle the crumb topping over both loaves and bake for 55 to 60 minutes, until a toothpick inserted into the center comes out clean.
- Remove from oven and let cool in pans for 10 minutes before transferring to a wire rack to allow them to cool thoroughly.
What to serve with High Altitude Pumpkin Bread?
High Altitude Pumpkin Bread pairs well with a variety of sides and accompaniments. Depending on what you’re in the mood for, there are many dishes that will go nicely with this sweet treat. Here are some ideas:
For breakfast or brunch, High Altitude Pumpkin Bread pairs perfectly with a side of scrambled eggs or French toast. It’s also great served with a dollop of butter or cream cheese. For lunch, High Altitude Pumpkin Bread pairs nicely with a salad or roasted vegetables. You can even make sandwiches out of it!
For dinner, this pumpkin bread is delicious and served alongside roasted turkey or chicken. It also goes well with creamy soups and stews like beef stew or chicken noodle soup. If you’re looking for a sweeter option, try High Altitude Pumpkin Bread served with a scoop of ice cream or topped with your favorite seasonal fruits.
How to store leftover High Altitude Pumpkin Bread?
Leftover High Altitude Pumpkin Bread can be stored in an airtight container at room temperature for up to 4 days. If you’d like to store the bread for longer, it can be kept in the refrigerator for up to 1 week or frozen for up to 2 months.
To reheat, place slices of pumpkin bread on a baking sheet and warm in a 350°F (175°C) preheated oven for 5-7 minutes.
Can pregnant women eat this?
High Altitude Pumpkin Bread is generally safe for pregnant women to eat in moderation. Pregnant women should always consult a physician before consuming any type of food, including this pumpkin bread.
As with all foods, it’s important to ensure the bread has been cooked thoroughly and not contaminated in any way before consumption.
Can this pumpkin bread be made in a 9×13-inch pan?
Yes, you can easily modify the to fit a 9×13-inch pan. Simply double the ingredients and bake for about 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Can I substitute pumpkin puree with canned pumpkin?
Yes, you can use either pumpkin puree or canned pumpkin in this recipe. Both will work equally well.
Can I make this vegan?
Yes, you can easily make this recipe vegan by substituting eggs for flax eggs and using dairy-free milk. You can also substitute the butter in the crumb topping with a dairy-free alternative.
Is High Altitude Pumpkin Bread gluten-free?
No, this recipe is not gluten-free as it contains all-purpose flour. However, you can easily substitute the all-purpose flour for a gluten-free alternative in order to make this recipe gluten-free.
Thank you for taking the time to learn about High Altitude Pumpkin Bread. With its sweet crumb topping and warm spices, this pumpkin bread is sure to be a hit in your home this fall season!
Enjoy it with friends and family for breakfast, lunch, or dinner – no matter when you choose to make this, it’s sure to be a crowd-pleaser!
Please share this article with others who may be interested in learning more about High Altitude Pumpkin Bread. If you have any questions or other tips to share, please leave them in the comments section below!
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Dr. Leah Alexander, M.D., is a board-certified Pediatrician in New Jersey and has been working at Elizabeth Pediatric Group of New Jersey since 2000.
She also has a passion for culinary arts that extends beyond the medical realm. After completing culinary school at the French Culinary Institute, she started Global Palate, LLC, a catering firm, in 2007. She ran her own six-year-old catering company and served small group parties as an owner and executive chef.