This Grilled Pumpkin Bread will be a huge fall favorite as the leaves turn and the nights become cooler. Take this bread to a tailgate party, sit out with the fire giving out treats on Halloween or a snack after visiting the pumpkin patch.
Preheat grill on indirect heat to 350-375 degrees. Spray bread pan with non stick spray.
In a large bowl, combine the dry ingredients and stir.
In a medium sized bowl, combine the wet ingredients and whisk. Pour the wet ingredients into the large bowl of dry ingredients. Create a center well so pour it into and then gently combine, while not over stirring.
Pour into prepared bread pan and add the pepitas on top. Cook 60-75 minutes or until you can insert a toothpick and it comes out clean. Ours took 75 minutes total and it came out perfect.
Storage: Store this in a sealed bag or container for up to 4 days on the counter.Freezer Friendly: Freeze this bread double wrapped in Press n Seal and then a large freezer safe gallon Ziploc bag for up to 1 month. Adaptions: Adapt it by adding in chocolate chips, nuts, raisins, Craisins or anything you like. Punch up the seasoning with more cinnamon or allspice flavors. Change up the size of the pan to make these smaller loafs. Toppings: Use butter, homemade cream cheese, homemade orange marmalade or pumpkin butter slathered on slices for a snack or breakfast.Inspired by Martha Stewart's Pumpkin Bread