Easy Slow Cooker Pumpkin-Pecan Bread Recipe

easy slow cooker pumpkin-pecan bread recipe
  • Yield: 1 loaf
  • Servings: 16
  • Prep Time: 10m
  • Cook Time: 3:30 h
  • Ready In: 3:40 h

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Nutritional Info

This information is per serving.

  • 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.

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.

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