High Elevation Sourdough Pumpkin Bread

Set the oven rack to the middle position.  Preheat the oven to 350F.

Line a 9x5 loaf pan with parchment paper. 

An easy way to do this is to cut two pieces of parchment that fit into the bottom of the pan -- one that fits the width and one that fits the length.  To measure, turn the pan upside down, lay the parchment over the width of the bottom of the pan (just the part where the bread will be, not the handles) and cut the paper. 

Turn the pan and repeat to cut the lengthwise piece (this one will be narrow). 

Turn the loaf pan right side up and place the parchment inside, wide piece first, then the narrow piece.  (Some paper will overhang the pan.  Don't trim it.  You'll use the wide piece on the bottom to easily lift the baked loaf from the pan.)   

Tip:  If the parchment paper won't stay put, wipe a small amount of oil on the bottom of the pan before placing the parchment to secure it.  

Set the lined loaf pan aside and prepare the batter.

You'll need two mixing bowls -- a medium bowl for the wet ingredients and a large bowl for the dry ingredients.

In the large bowl, mix the dry ingredients together until well incorporated.

Stir the wet ingredients together in the medium bowl until well mixed.

Pour the wet ingredients into the bowl with the dry ingredients and mix.

Pour the batter into the prepared loaf pan.  Even out the surface to equally distribute the batter.  Place in the preheated oven.

Bake to an internal temperature of 190F.  

All ovens bake differently, so start checking the internal temp with an instant-read thermometer at 1 hour.  Insert the thermometer in multiple locations along the center-line of the loaf, as some ovens cook unevenly.

If you don't have an instant-read thermometer, you can test the doneness by inserting a toothpick into the loaf.  The bread is done when the toothpick comes out clean (no moist dough or crumb).  

Remove the baked loaf from the oven.  Using the overhang of the parchment paper, lift the bread out of the pan and place it on a rack to cool (no need to remove the parchment paper). 

Try to resist cutting into it before it cools.  :-)