High Altitude Pumpkin Bread Recipes

BASIC HIGH-ALTITUDE BREAD

Steps:

• Combine water and yeast and let sit until foamy, about 10 minutes.
• Combine flour, coconut oil, sugar, salt, and yeast mixture in a bowl. Knead until silky-smooth, about 15 minutes. Place dough in a large, lightly-oiled bowl and turn to coat. Cover with a towel and let rise in a warm place until doubled in volume, about 1 hour.
• Preheat the oven to 350 degrees F (175 degrees C). Grease a loaf pan.
• Punch down dough and turn onto a lightly floured surface. Shape into a loaf and place into the prepared pan. Cover with a damp cloth and let rise until doubled in volume, about 30 minutes.
• Uncover and bake in the preheated oven for 30 minutes for an Italian-style loaf or 45 minutes for a sandwich-style bread.

HIGH-ALTITUDE PUMPKIN BREAD

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.

GLUTEN FREE PUMPKIN BREAD

Steps:

• Preheat oven to 350 degrees (F). Line two 8.5 x 4.5" bread pans with parchment paper and generously grease. In a large bowl, mix together the pure pumpkin puree, eggs, olive oil, water, vanilla extract, organic cane sugar, and organic brown sugar until well blended. In a separate mixing bowl, whisk together the sorghum flour, tapioca starch, brown rice flour, baking soda, xanthan gum, sea salt, ground cinnamon, ground nutmeg, ground cloves, and ground ginger. Pour the dry ingredient into the wet, and mix until just blended. Divide the batter equally between the two prepared bread pans. Bake for 45-55 minutes, or until a toothpick, when inserted into the center of the loaf, comes out mostly clean. Allow the loaves to cool for 10 minutes in the pans before removing and placing on wire racks. Cool completely before slicing. To make the glaze: In a large mixing bowl, whisk together the organic powdered sugar, pure maple syrup, ground cardamom, and 2 tablespoons of water until smooth. If the glaze is too thick, add more water, teaspoon by teaspoon, until it reaches the desired consistency. Glaze cooled loaves immediately.

PUMPKIN CAKE ROLL

Steps:

• To make the cake: Preheat your oven to 350 F.
• Cover the bottom of a 12 x 17" rimmed baking pan with parchment paper and lightly coat with baking spray.
• Using a mixer fitted with the whisk attachment, beat the egg yolks on medium speed for about 2 minutes, until thick and frothy.
• Add the brown sugar and beat until the mixture is thick and forms slow ribbons when the whisk is lifted from the bowl.
• In a separate bowl, combine the flour, baking powder, baking soda, salt, and spices.
• Add the dry ingredients to the egg yolk mixture ⅓ at a time, beating at medium speed until incorporated.
• Add the pumpkin and mix on low speed until combined.
• Pour the egg whites into a clean bowl and whip on high speed, adding the sugar a little at time, until medium peaks form.
• Fold the egg whites gently into the batter.
• Spread the batter into the prepared pan and smooth carefully.
• Bake for 12-15 minutes, until the cake is golden brown on top and springs back when lightly touched.
• Let the cake cool for 15 minutes.
• For the filling: While the cake is baking, place the cream cheese in the bowl of an electric mixer and beat the cream cheese with the paddle attachment until smooth.
• Add the powdered sugar, vanilla, and spices and beat until combined.
• In a separate bowl, whip the heavy cream until stiff peaks form.
• Fold the whipped cream gently into the cream cheese mixture.
• To assemble the cake: remove the cake from the pan without removing the parchment paper. Top the cake with the filling.
• Begin peeling the cake away from the parchment paper as you roll it up, starting at the short end closest to you.
• When the cake is completely rolled up, set it on a serving plate or wrap it well and refrigerate for up to 2 days.