Highaltitudepumpkinbread Recipes

HIGH-ALTITUDE PUMPKIN BREAD

High-Altitude Pumpkin Bread image

Since we live in Colorado, I'm always on the lookout for high-altitude bread recipes. It's so much easier than trying to figure out conversions or hope that the recipes designed for sea-level will work. This one turns out great every time! From the High Altitude Country Kitchen Volume 1

Provided by noway

Categories < 4 Hours

Time 1h10m

Yield 2 loaves

Number Of Ingredients 13

Ingredients

3 eggs
2 cups sugar
1/2 teaspoon vanilla
1 1/4 teaspoons salt
1/4 teaspoon baking powder
3/4 teaspoon nutmeg
3/4 cup vegetable oil
2 cups canned pumpkin puree
3 cups flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons cinnamon
1/2 cup chopped nuts (optional)
1/2 cup chopped raisins (optional)

Steps:

Preheat oven to 350°F.
Beat oil, sugar, and eggs in large bowl until light and fluffy.
Add vanilla and pumpkin, mix until well blended.
Sift flour, salt, baking soda, baking powder, cinnamon, and nutmeg. Add to pumpkin mixture and beat on low speed until blended.
Stir in nuts and raisins if desired.
Pour batter into 2 9x5 inch loaf pans that have been sprayed with cooking spray.
Bake for 60 minutes at 350F or until toothpick inserted in center comes out clean.
Remove bread from pans and let cool on rack.

HIGH-ALTITUDE CORNBREAD

High-Altitude Cornbread image

I don't know if cornbread was ever designed to be baked above sea level, but this recipe creates lighter but sturdy cornbread. This is not a light-as-air muffin, but dang is it good!

Provided by Michelle Gable

Categories Bread Quick Bread Recipes Cornbread Recipes

Time 30m

Yield 12

Number Of Ingredients 8

Ingredients

1 cup all-purpose flour
¼ cup white sugar
3 teaspoons baking powder
1 teaspoon salt
1 cup yellow cornmeal
2 eggs
1 cup milk
¼ cup butter, melted

Steps:

Preheat the oven to 425 degrees F (220 degrees C). Grease a 9x9-inch baking pan.
Sift flour with sugar, baking powder, and salt. Stir in cornmeal.
Beat eggs briefly in another bowl; add milk and melted butter. Pour into the flour mixture and stir just until moist. Pour into the prepared pan.
Bake in the preheated oven until a toothpick inserted into the cornbread comes out clean, 20 to 22 minutes.

Nutrition Facts : Calories 152.9 calories, Carbohydrate 22.5 g, Cholesterol 42.8 mg, Fat 5.4 g, Fiber 0.7 g, Protein 3.7 g, SaturatedFat 3 g, Sodium 332 mg, Sugar 5.4 g

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