Pumpkin Bread

I was rummaging through my pantry of canned goods, when I noticed a lonely can of pumpkin in the back, leftover from bulk-buying during the past holiday season. With an idea, I got it out and started a new recipe conversion experiment. Pumpkin bread has been a favorite of my family, not just during the holidays, but all year 'round. Spread a little cream cheese on a slice and it's a perfect quick breakfast! Try this recipe and you will find that it is easy to mix up, and the loaf turns out perfect. Here are both the original versions and the high altitude version:

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Pumpkin Bread
The recipe at sea level:

2 large eggs
1 cup cooked pumpkin or canned pumpkin puree (this is not a whole can, so measure it out)
1/2 cup milk
1 cup sugar
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon allspice
1/8 teaspoon ground cloves

2 cups flour
2 teaspoons baking soda
1 teaspoon salt
1/4 cup soft butter

Preheat oven to 350 degrees F. Grease a 9x5 inch loaf pan.

In a large bowl, beat the 2 eggs. Add in the pumpkin, milk, sugar, and spices, mixing well.

Combine the flour, baking soda, salt, and butter, and then add to the pumpkin mixture.
Mix until batter is smooth.

Pour into prepared loaf pan.

Bake for 45 minutes, or until a toothpick inserted in the center comes out clean.

Tip: after 30 minutes of baking, you may need to lay a small sheet of foil on top of the nearly-baked loaf, in order to prevent excess browning.

Variation: 1 cup chopped pecans or walnuts can be added with the flour, if desired.

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Pumpkin Bread at 5,000 feet:

2 large eggs
1 1/4 cups cooked pumpkin or canned pumpkin puree (this is not a whole can, so measure it out)
1/2 cup melted coconut oil
1/3 cup water
1 1/2 cups sugar
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon allspice
1/8 teaspoon ground cloves

2 cups flour
1 teaspoon baking soda
3/4 teaspoon salt

Preheat oven to 350 degrees F. Grease a 9x5 inch loaf pan.

In a large bowl, beat the 2 eggs. Add in the pumpkin, coconut oil, water, sugar, and spices, mixing well.

Combine the flour, baking soda and salt, and then add to the pumpkin mixture.
Mix until batter is smooth.

Pour into prepared loaf pan.

Bake for 60 minutes, or until a toothpick inserted in the center comes out clean.

Tip: after 45 minutes of baking, you may need to lay a small sheet of foil on top of the nearly-baked loaf, in order to prevent excess browning.

Variation: 1/2 cup chopped pecans or walnuts can be added with the flour, if desired.