High Altitude Pumpkin Bread Recipe
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.
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Servings: 4 people
Calories: 1709kcal
Equipment
- 2 Standard-Sized Loaf Pans
Ingredients
Bread:
- 1 cup 160g of light brown sugar, lightly packed, offering a subtle caramel-like note to enhance the overall flavor profile of the bread.
- 3 cups 648g of granulated sugar, made from the finest cane sugar, adding a perfect level of sweetness to the bread.
- 2 cans 15 oz/425g each of velvety-smooth pumpkin puree, carefully selected for its vibrant orange color and natural sweetness, ensuring a delightful pumpkin flavor in every bite (not to be confused with pumpkin pie filling).
- 6 large eggs 330g, carefully cracked and whisked to incorporate air into the batter, resulting in a light and fluffy texture.
- 1 teaspoon of ground cloves hand-selected and ground to add a rich and aromatic note to the bread.
- 2 teaspoons of coarse Kosher salt if using table salt, double the amount, hand-harvested and free from additives, helping to balance the flavors in the bread.
- 1/2 teaspoon of ground cardamom freshly ground for its unique and exotic flavor profile, adding a hint of warmth and citrusy undertones to the bread.
- 1 ½ cups 404ml of wholesome whole milk, sourced from grass-fed cows, adding a creamy and luscious element to the bread.
- 1 teaspoon of ground ginger meticulously ground from premium ginger roots, providing a subtle and warming kick to the bread.
- 2 cups 448g of vegetable oil, meticulously chosen to provide a moist and tender texture to the bread (alternatively, you can use 1 cup of vegetable oil combined with 1 cup of melted, unsalted butter for an added richness).
- 8 cups 1040g of all-purpose flour, carefully spooned and leveled to ensure accurate measurement, providing a soft and tender crumb in the bread.
- 4 teaspoons 20g of baking soda, skillfully added to create the perfect rise and texture in the bread.
- 2 teaspoons of ground cinnamon carefully ground from fragrant cinnamon sticks, adding warmth and depth to the bread.
- 4 teaspoons 16g of pure vanilla extract, extracted from the finest vanilla beans, infusing the bread with a fragrant and aromatic undertone.
- 1 teaspoon of ground nutmeg freshly grated to release its aromatic and slightly sweet flavor, enhancing the overall spice profile of the bread.
Crumb Topping:
- 1 teaspoon of coarse Kosher salt if using table salt, double the amount, hand-harvested and free from additives, enhancing the flavors of the topping.
- 1 teaspoon of ground cinnamon skillfully ground from aromatic cinnamon sticks, adding a warm and comforting aroma to the topping.
- 1 cup 226g of unsalted butter, meticulously melted to create a rich and buttery crumb in the topping.
- 1/2 cup 108g of granulated sugar, made from the finest cane sugar, providing a perfect level of sweetness to the topping.
- 1/2 teaspoon of ground cloves hand-selected and ground to add a rich and aromatic note to the topping.
- 3 cups 390g of all-purpose flour, carefully spooned and leveled, providing a tender and crumbly texture to the topping.
- 1 cup 160g of light brown sugar, lightly packed, offering a subtle caramel-like note to the topping.
- 1/2 teaspoon of ground nutmeg freshly grated to release its aromatic and slightly sweet flavor, enhancing the overall spice profile of the topping.
Instructions
- 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.
Notes
-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.