Slow Cooker Pumpkin Bread

5 from 1 vote

There is nothing better than waking up to a delicious breakfast, with the aroma of the pumpkin filling your kitchen! Today, I give you my foolproof recipe for Slow Cooker Pumpkin Bread.

Prep Time10 mins

Cook Time3 hrs

3 hrs 9 mins

Course: Breakfast, Dessert

Cuisine: American

Keyword: bread, crock pot, pumpkin, slow cooker

Servings: people

Calories: 697kcal

Ingredients

1 Cup Canned Pumpkin
4 Tablespoons Butter unsalted room temperature
½ Cup Light Brown Sugar packed
½ Cup Granulated Sugar
½ Cup Whole Milk
2 Large Eggs
2 cups All-Purpose Flour spooned and leveled
2 Teaspoons Baking Powder
½ Teaspoon Baking Soda
¾ Teaspoon Salt
1-1/2 Teaspoons Ground Cinnamon
½ Teaspoon Ground Mace
½ Cup Chopped Toasted Pecans

Instructions

Beat the pumpkin, butter, and both sugars until well combined.
Mix in the eggs and milk.
Add all the dry ingredients (except pecans) to a medium mixing bowl and mix well using a whisk.
Add dry ingredients to the wet ingredients and stir together until just combined.
Carefully stir in the pecans.
Pour the batter into a greased 8x4” Loaf pan and place it on a rack in a crockpot (6 quarts or bigger).
Cover the crockpot with a kitchen towel and hold it in place with the lid.
Turn on high and cook for about 3-1/2 hours until a toothpick comes out clean.
Cool in the pan on a wire rack for 5 minutes, then remove from the loaf pan.
Plate, serve, and enjoy

Nutrition