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5 from 1 vote

Crockpot (or not) Pumpkin Bread


  • 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


  • 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┬ácondensation┬áso 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.


*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.