Monday

Scrumptious Pumpkin Bread Recipe

I was going a little stir crazy yesterday. Nasty winds, blowing snow, nothing to do. Well, plenty to do. Cleaning comes to mind since it looks like a bomb went off in this house of mine. But, why clean when I can putz around the kitchen and make an even bigger mess?

Pumpkin Bread Recipe
  • 1.5 cups flour
  • 1/2 tsp. salt
  • 1 cup sugar
  • 1 tsp. baking soda
  • 1 cup pumpkin purée
  • 1/2 cup olive oil
  • 2 eggs
  • 1/4 cup water
  • 1/4 tsp. nutmeg
  • 1/4 tsp. cinnamon
  • 1/4 tsp. allspice
  • 1/2 cup chopped walnuts

Combine flour, salt, sugar and baking soda. Separately, combine pumpkin purée, oil, eggs, 1/4 cup water, and spices. Stir all ingredients together. Last but not least, stir in those yummy walnuts. Bake in a bread pan @ 350 (F) for about an hour.

18 comments:

Kanan Langin-Hooper said...

Great recipe.

You might want to look at this for the Pumpkin Puree:

http://www.ehow.com/how_8305_make-pumpkin-puree.html

NewsPhotoGirl said...

I can't wait to try this. I've been looking for a high altitude pumpkin bread recipe. Thanks!

Anonymous said...

New to Park City and made this bread tonight. I added apples to it. Its still in the oven so fingers crossed!

Kate/High Altitude Gardening said...

Welcome to Park City! Please let me know how it turns out. Adding sounds like a great idea. :)

Anonymous said...

Turned out PERFECT!!! Every other baked good I have tried has been just a bit off but this bread was AMAZING! Adding the apples was great, I put in small cut up pieces from 2 small/med apples and next time I will go with 3 or 4. Thanks so much for the recipe! Coming from sea level is is hard to get used to high altitude cooking!

Kate/High Altitude Gardening said...

I'm so happy to hear this! It took me a good year to crack the code on high altitude adjustments -- I'm still learning (and messing up every once in awhile!)

merryscrapper said...

I'm trying to get used to New Mexico at 7,000 ft. Do you think this recipe would work for muffins? Thought I'd ask before experimenting.

Kate/High Altitude Gardening said...

Hi, Merry;
Yes, I think it might. Your air is just as dry as our Utah air, and that's the thing that futzes with baking... Thanks for the note and please let me know how it turns out.

Anonymous said...

The high altitude pumpkin bread is as moist,and tasty as can be. I added 2 small diced, peeled apples; it needed cooking about 4-5 minutes beyond the 60, yet a toothpick came out clean. I'll get used to this new oven and altitude in my next 81 years. SJ

Kate/High Altitude Gardening said...

Glad it turned out! Thanks for the note. :D

Anonymous said...

can i substitute banana instead of pumpkin?

Kate/High Altitude Gardening said...

You sure can. In fact bananas and pumpkins together are a pretty tasty combination in bread.

* Add 1 tsp vanilla if you are subbing all bananas for the pumpkin puree.

army wife said...

I love this recipe. We make this without walnuts for a plain pumpkin bread. We also make it with cranberries in place of the walnuts. My middle child is a huge fan of starbucks pumpkin bread but he loves this one so much more.

army wife said...

My middle son loves starbucks pumpkin bread, but its not always easy to get, and he picks the pumpkin seeds off. I found this recipe a while back and have made so many loaves of pumpkin bread. my middle child LOVES this recipe so much more than the starbucks one. I make his plain, no walnuts. For the adults I switch the walnuts out for cranberries. Absolutely wonderful.

Unknown said...

Any idea if I can substitute applesauce for the sugar? I'd need to cut liquid somewhere else I guess. Cooking for an 11 month old little girl and we are keeping sugar and super sweets off the menu for a while.

Anonymous said...

I know that this recipe was posted a while back but I made it this past weekend -- I added raisins and it was truly scrumptious!

I also had some dead bananas so I sub'd the bananas for the pumpkin, used vanilla instead of spices -- and I used a mix of whole wheat + white flour as well as a mix of brown + white sugar. Yummy!

Thanks -- just moved to altitude and these were just perfect. :)

Kate/High Altitude Gardening said...

So, glad you enjoyed the recipe! And, thanks stopping.

I love how you got so creative with other goodies to add to the bread. I tend to raid the kitchen and do the same darn thing! :D

Katie said...

LOVE this bread!! I love Pumpkin Bread no matter what time of year it is, and I'm so thankful to finally have found a high altitude recipe! It's tough, living at 10,000 feet and trying to cook bread :) I added chia seeds, dark chocolate chips and used whole wheat flour..turns out great!! Thanks for the tasty recipe!