🥧 High-Altitude Pumpkin Bread That Actually Rises

Intro: tired of quick breads that crater faster than a snowball in Pueblo? This one’s Front Range–proof: gentle leavening, extra moisture, and a crumb that slices clean even at 5,500–7,500 ft. Fewer sad loaves, more smug slices. 😇🏔️

Ingredients (1 loaf, 9×5 pan)

• 1 ¾ cups all-purpose flour

• ¾ cup sugar (high-alt tweak: a touch less than most recipes)

• ¾ tsp baking soda (high-alt tweak: less leavener)

• ½ tsp fine salt

• 1 tsp cinnamon • ½ tsp nutmeg • ¼ tsp ginger • ¼ tsp cloves

• 1 cup pumpkin purée

• 2 large eggs (room temp)

• ½ cup neutral oil (canola/avocado)

• 2 Tbsp milk or water (high-alt moisture boost)

• Optional: 1 tsp vanilla

High-Altitude Game Plan (≈5,500–7,500 ft)

• Less leavener: stick to ¾ tsp baking soda.

• More moisture: add 2 Tbsp liquid.

• Slight sugar trim helps structure (we’re using ¾ cup).

• Bake steady at 350°F and don’t overmix — just combined = best dome.

Directions

1. Preheat oven to 350°F. Grease a 9×5 loaf pan (line with a parchment sling if you’re fancy).

2. Whisk dry in bowl #1: flour, sugar, soda, salt, spices.

3. Whisk wet in bowl #2: pumpkin, eggs, oil, milk/water, vanilla.

4. Fold dry into wet until just combined (no streaks, no vigorous stirring).

5. Pour + bake: 55–65 minutes at 350°F, until a tester shows a few moist crumbs (center ~200–205°F if using a thermometer).

6. Cool in pan 10–15 minutes, then lift to a rack. Slice when just warm. Try not to eat the end piece standing at the counter. (lol same.)

Add-Ins (pick one)

• ½ cup mini chocolate chips

• ½ cup chopped pecans/walnuts

• 2 Tbsp pepitas sprinkled on top for crunch

Storage & Freezer

• Airtight at room temp 2–3 days (Colorado air is thirsty; wrap well).

• Freeze slices up to 3 months; rewarm 15–20 sec in the microwave.

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