Mom's Best Pumpkin Bread
This recipe will fast become a family favorite, and you can customize it to your tastes by adding nuts, dried cranberries, raisins, or even mini chocolate chips to the batter. The bread freezes beautifully, so make extra loaves for the holidays. We call for canned pumpkin here, but feel free to bake your own sugar pumpkin on your Traeger.
- 1 cup canned pumpkin puree
- 2 eggs
- 2/3 cup vegetable oil
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 2 cups sugar
- 2-1/2 cups all-purpose flour
- 1-1/2 teaspoons baking soda
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- Optional: Chopped walnuts, dried cranberries, raisins, or mini chocolate chips Butter and flour for preparing the pans, or cooking spray
1. In a large mixing bowl, combine the pumpkin, eggs, vegetable oil, sour cream, and vanilla and whisk to blend. In a separate bowl, combine the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Add the dry ingredients to the wet ingredients and stir to combine. (Do not overmix.) If desired, stir in one or more of the optional ingredients.
2. Butter the interiors of two loaf pans. Sprinkle with flour to coat the buttered surfaces, and tap out any excess. Divide the batter evenly between the two pans.
3. When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 350 degrees F and preheat, lid closed, for 10 to 15 minutes.
4. Arrange the loaf pans directly on the grill grate. Bake for 45 to 50 minutes, or until a skewer or toothpick inserted in the center comes out clean. Also, the top of the loaf should spring back when pressed gently with a finger.
5. Transfer the loaf pans to a cooling rack and let cool for 10 minutes before carefully turning out the pumpkin bread. Let the loaves cool thoroughly before slicing. Wrap in aluminum foil or plastic wrap.