Easy Slow Cooker Pumpkin-Pecan Bread Recipe
- Cuisine: American
- Course: Breakfast, Dessert
- Skill Level: Beginner, Child Friendly
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- Yield: 16 servings
- Servings: 16
- Prep Time: 10m
- Cook Time: 3:30 h
- Ready In: 3:40 h
Average Member Rating
(5 / 5)
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Nutritional Info
This information is per serving.
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Calories
150 -
Calories from the fat
21 -
Protein
1.9 g -
Carbohydrate
27.4 g -
Fat
3.4 g -
Cholesterol
27.0 mg -
Sodium
225 mg
Easy slow cooker pumpkin-pecan bread recipe. Pumpkin bread with pecans cooked in a slow cooker. Very easy and tasty dessert. Using canned pumpkin makes this bread recipe extra easy.
Easy Slow Cooker Pumpkin-Pecan Bread Recipe
Ingredients
- 1 cup (250 ml) canned pumpkins
- 4 tablespoons margarine or unsalted butter,at room temperature
- 1/2 cup granulated and 1/2 cup light brown sugar
- 1/2 cup (125 ml) 2% reduced-fat milk
- 2 eggs,beaten
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1½ teaspoons ground cinnamon
- 1/4 teaspoon ground mace
- 1/2 cup chopped toasted pecans
Method
Step 1
In a mixing bowl, combine canned pumpkin, butter or margarine and sugars. Beat until well blended. Stir in milk and eggs.
Step 2
Stir in combined dry ingredients. Mix in toasted pecans.
Step 3
Spoon batter into greased 9x5-inch loaf pan. Place on rack in the slow cooker.
Step 4
Cover slow cooker and cook on high-heat setting for 3-4 hours or until a toothpick inserted in the center of the bread comes out clean.
Step 5
Turn off slow cooker. Cool bread in pan on a wire rack for 5 minutes. Remove from the pan and cool wire rack.
