I live at 6,000 ft elevation. Any suggestions for high altitude baking? Thanks

Thanks for the help. I will give it a try.

I live at 6035 ft... Reduce the sugar by about 1 TBSP per cup. Sugar turns to a liquid and then evaporates. Add about 2 TBSP. flour. Also if there is baking soda involved reduce by about 1/8 tsp.

My mom lives at 8,500 ft and I just gave her a similar loaf recipe to make. She said she always adds an extra 2 tablespoons of flour to her quick breads. Maybe try just 1 extra tablespoon?
For a definite answer, I'd check the Pie in the Sky Cookbook.