Highaltitudepumpkinbread Recipes
HIGH-ALTITUDE PUMPKIN BREAD
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
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
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
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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