Easy Slow Cooker Pumpkin Bread Recipe
This slow cooker pumpkin bread is so good and great for a fall treat! Made with simple ingredients, this crockpot dessert is so good!
What is pumpkin bread?
Pumpkin bread is a quick bread that is made with pumpkin puree, spices, and sometimes nuts or chocolate chips. It is a popular fall treat that is often served as a breakfast or snack food.
How do you make pumpkin bread in a slow cooker?
Making pumpkin bread in a slow cooker is very easy! Simply combine all of the ingredients in a bowl and mix until well combined. Then pour the batter into a greased slow cooker and cook on low for 3-4 hours, or until a toothpick inserted into the center comes out clean.
Is pumpkin bread healthy?
Pumpkin bread can be considered healthy because it is made with pumpkin puree, which is a good source of fiber and vitamins. However, it also contains sugar and flour, so it is not as healthy as some other quick breads.
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Can you freeze pumpkin bread?
Yes, you can freeze pumpkin bread! Simply wrap the cooled bread tightly in foil or plastic wrap and store in the freezer for up to 3 months. When you are ready to eat it, thaw the bread at room temperature or in the microwave.
What can I serve with pumpkin bread?
Pumpkin bread is delicious on its own, but it can also be served with butter, cream cheese, or ice cream. It is also a good choice for breakfast or a snack.
How do you store pumpkin bread?
Pumpkin bread can be stored at room temperature in an airtight container for up to 4 days. It can also be frozen for up to 3 months.
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What are some variations for slow cooker pumpkin bread?
Some variations for pumpkin bread include adding nuts or different spices. You can also make pumpkin bread into muffins or mini loaves.
Here are some more amazing pumpkin recipes:
Easy Slow Cooker Chocolate Chip Pumpkin Bread Recipe
This amazing slow cooker chocolate chip pumpkin bread is a great dessert for the holidays or anytime!
Ingredients
- 1/2 cup melted butter
- 3/4 cup white sugar
- 1/4 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 15-ounce can pumpkin puree
- 2 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1 cup mini chocolate chips
Instructions
- tir together the butter, sugar, and brown sugar until well combined.
- Add the eggs and vanilla and whisk to combine.
- Stir in the pumpkin puree.
- Add the flour, baking powder, baking soda, pumpkin pie spice, and salt to the bowl. Stir until just combined.
- Fold in the chocolate chips.
- Spray the bowl of the slow cooker with nonstick cooking spray. Add two piece of parchment paper to the bowl to form an + shape.
- Spread the batter evenly over the parchment paper.
- Place the lid on the slow cooker and cook on low for 5 to 6 hours, until a toothpick inserted into the bread comes out clean.
- When the cook time is up, remove the lid from the slow cooker and turn it off. Allow the bread to cool in the pot for 10 to 15 minutes, then pull the ends of the parchment paper up to remove the bread from the pot. Transfer it to a wire cooling rack to cool completely before serving.
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 302Total Fat 13gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 4gCholesterol 51mgSodium 259mgCarbohydrates 45gFiber 2gSugar 25gProtein 4g
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