High Altitude Pumpkin Bread

Master the art of baking at elevation with this High Altitude Pumpkin Bread recipe—a moist, perfectly spiced loaf designed specifically for bakers in high-altitude areas. Infused with warm notes of cinnamon, nutmeg, and cloves, and balanced with the natural sweetness of pumpkin puree and applesauce, this recipe ensures a tender crumb without being overly dense. Whether you add optional chopped nuts or chocolate chips for extra texture, this loaf bakes to perfection in just 50 minutes. Ideal for cozy fall mornings or holiday gatherings, this quick bread stays fresh for days and can even be refrigerated for a longer shelf life. Tailored to high-altitude adjustments, it’s a foolproof way to enjoy traditional pumpkin bread without the frustration of flat or dry results.

Nutriscore Rating: 56/100

Prep Time:15 mins

Cook Time:50 mins

Total Time:65 mins

Servings: 10

Ingredients

• 2.5 cups all-purpose flour
• 1.5 teaspoons baking powder
• 0.5 teaspoons baking soda
• 0.75 teaspoons salt
• 1.5 teaspoons ground cinnamon
• 0.5 teaspoons ground nutmeg
• 0.25 teaspoons ground cloves
• 1.25 cups granulated sugar
• 0.5 cups vegetable oil
• 0.5 cups unsweetened applesauce
• 2 count large eggs
• 1 cups pure pumpkin puree
• 0.25 cups whole milk
• 1 teaspoons vanilla extract
• 0.5 cups chopped nuts (optional)
• 0.5 cups chocolate chips (optional)

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease and lightly flour a 9x5-inch loaf pan or line it with parchment paper.

Step 2

In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and ground cloves until evenly combined.

Step 3

In a separate large bowl, beat the granulated sugar, vegetable oil, and applesauce together until smooth and well combined.

Step 4

Add the eggs one at a time, mixing until fully incorporated. Stir in the pumpkin puree, milk, and vanilla extract.

Step 5

Gradually mix the dry ingredients into the wet ingredients, stirring just until no dry streaks remain (do not overmix).

Step 6

If using, fold in the chopped nuts or chocolate chips.

Step 7

Pour the batter into the prepared loaf pan and spread it evenly with a spatula.

Step 8

Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.

Step 9

Let the bread cool in the pan for 10 minutes, then remove it from the pan and transfer to a wire rack to cool completely before slicing.

Step 10

Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Nutrition Facts

Serving size	(1346.7g)

Amount per serving	% Daily Value*
Calories	4051.1

Total Fat 175.9g	0%
Saturated Fat 37.8g	0%
Polyunsaturated Fat 67.3g
Cholesterol 379.3mg	0%
Sodium 3287.6mg	0%
Total Carbohydrate 590.9g	0%
Dietary Fiber 27.3g	0%
Total Sugars 320.9g
Protein 61.5g	0%

Vitamin D 106.8IU	0%
Calcium 373.5mg	0%
Iron 23.2mg	0%
Potassium 1780.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.8%

Protein: 5.9%

Carbs: 56.4%