Smoked Pumpkin Bread
- 3 1/3 c. all-purpose flour
- 3 c. sugar
- 2 tsp baking soda
- 1 1/2 tsp salt
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 15 oz pumpkin
- 1 c. vegetable oil
- 4 eggs
- 2/3 c. water
Preheat smoker to 350 degrees. Prepare two 5x9x3 inch loaf pans with non-stick spray, set aside.
Put a rimmed baking sheet or cake pan upside don grill grates to prevent the bottom of the bread from cooking to fast.
In a large mixing bowl combine pumpkin, oil, eggs and water. Mix in dry ingredients. Mix until combined. Spoon into loaf pans.
Place loaf pans on baking sheet in smoker. Smoke for 65-70 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes and remove from pan to wire rack.
What type of pellets should I use?
We use a hickory blend of pellets when smoking this recipe
Can I double this recipe?
You can! Just double all the ingredients listed below and make an extra loaf.
How do I know when quick bread is done?
The easiest way to tell that your quick pumpkin bread is done is to insert a toothpick into the middle of the bread once the timer is beeping that it's finished cooking. If the toothpick comes out clean, it's done. If it comes out covered in batter then you know that it needs to cook for a little bit longer.
How do I store Pumpkin Bread?
- Counter - Cover in plastic wrap or wrap in aluminum foil and have it set on the counter.
- Fridge - Put in a bag or container with a lid and have it sitting in your fridge.
- Freezer - Store in a freezer-proof container or bag and make certain that it's sealed tight.
Calories: 550.53kcal | Carbohydrates: 118.67g | Protein: 8.7g | Fat: 5.47g | Saturated Fat: 3.08g | Cholesterol: 81.84mg | Sodium: 744.3mg | Potassium: 266.82mg | Fiber: 1.86g | Sugar: 76.62g | Vitamin A: 4643.92IU | Vitamin C: 4.78mg | Calcium: 33.8mg | Iron: 3.26mg