Crockpot Pumpkin Bread
Thought bread was hard to bake or make? This crockpot pumpkin bread recipe is officially going to change your mind. An easy pumpkin infused quick bread, this slow cooker pumpkin bread is dense, but moist and features little notes of chocolate courtesy of a smattering of chocolate chips thrown into the batter. Make it in the bowl of your crockpot, or bake it in the oven- either way it will pair perfectly with your cup of coffee or milk for brunch and dessert.
Servings: 8
Calories: 346kcal
Ingredients
- 1/2 cup oil
- 1/2 cup of sugar
- 1/2 cup of packed brown sugar*
- 2 eggs beaten
- 1 15 oz can of pumpkin
- 1 1/2 cup flour
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1 tsp baking soda
- chocolate chips optional
Instructions
- In a stand mixer, blend oil and sugars together.
- Stir in the beaten eggs and canned pumpkin.
- Gradually add the remaining dry ingredients, mixing until evenly incorporated.
- Pour the batter into a greased loaf pan.
For Crockpot Cooking
- Add 2 cups of water to your crockpot, and then sit the loaf pan inside the crockpot.
- Cover the top of the crockpot with 8-10 paper towels. This is important as it traps the moisture and condensation so the bread doesn't become 'mushy'.
- Place the lid on the crockpot, keeping the paper towels securely in place.
- Bake on high 2 1/2-3 hours.
For The Oven-Baked Version
- Preheat your oven to 350 degrees.
- Bake pumpkin bread 50-60 minutes in the oven, or until a toothpick inserted in the center comes out clean.
Notes
*To make your own easy brown sugar, add 1 tbsp molasses to 1 cup of sugar and mix together thoroughly. Just like store-bought brown sugar, extras can be stored in a ziplock bag and put in the pantry, cabinet, etc. for future recipes.
Nutrition
Calories: 346kcal | Carbohydrates: 49g | Protein: 4g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 41mg | Sodium: 253mg | Potassium: 175mg | Fiber: 2g | Sugar: 28g | Vitamin A: 8883IU | Vitamin C: 2mg | Calcium: 37mg | Iron: 2mg