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Mom's Best Pumpkin Bread

Difficulty 2/5
Prep time 15 mins

Cook time 1 hr
Serves 8-12

Hardwood Pecan

A fall favorite, pumpkin bread brings memories of hot apple cider, pumpkin patches, and crisp leaves gently falling. Enjoy this bread any season of the year.


1 cup Canned Pumpkin Puree

2 Eggs

2/3 cup Vegetable Oil

1/2 cup Sour Cream

1 tsp. Vanilla Extract

2 cups Sugar

2-1/2 cups All-Purpose Flour

1-1/2 tsp. Baking Soda

1 tsp. Salt

1/2 tsp. Ground Cinnamon

1/4 tsp. Ground Nutmeg

1/4 tsp. Ground Cloves

1/4 tsp. Ground Ginger

optional Chopped Walnuts, Dried Cranberries, Raisins, or Mini Chocolate Chips


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. 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.

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 350F and preheat, lid closed, for 10 to 15 minutes.

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.

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.

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