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.
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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 (walnuts, dried cranberries, raisins, or chocolate chips). 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, set the Traeger to 350℉ and preheat, lid closed for 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 if not eating right away. Serve and enjoy!
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