Slow Cooker Pumpkin Bread Recipe
2022-10-17- Cuisine: American
- Course: Breakfast, Dessert
- Skill Level: Advanced
-
Add to favorites
- Yield: 12
- Servings: 12
- Prep Time: 10m
- Cook Time: 4:00 h
- Ready In: 4:10 h
Average Member Rating
(5 / 5)
1 People rated this recipe
Related Recipes:
-
Pressure Cooker Fish Italian-Style
-
Instant Pot Penne Pasta Bolognese
-
Red Cabbage Salad
-
Instant Pot Beef Soup with Noodles
-
BBQ Korean Chicken Wings
Nutritional Info
This information is per serving.
-
Calories
213 -
Carbohydrates
36 g -
Fat
7 g -
Fiber
1 g -
Protein
4 g -
Saturated Fat
4.1 g -
Serving Size
1 -
Sodium
329 mg -
Sugar
14 g -
Trans Fat
0 g -
Unsaturated Fat
1.2 g -
Potassium
133 mg
Slow cooker pumpkin bread recipe. Delicious and healthy whole wheat bread cooked in a slow cooker. If you would like to cook this moist bread faster, use a pressure cooker
Pumpkin Bread Recipe in Electric Pressure Cooker
makes 8 servings
Ingredients: 1/3 cup (80 ml) unsalted butter at room temperature, 3/4 cup (180 ml) granulated sugar, 1 large egg, beaten, 1 cup (250 ml) pumpkin purée, 1 teaspoon (5 ml) vanilla extract, 1 cup (250 ml) all-purpose flour, 1/2 teaspoon (3 ml) baking soda, 1/4 teaspoon (1 ml) baking powder, 1/2 teaspoon (3 ml) ground cinnamon, 1/2 teaspoon (3 ml) ground nutmeg, 1/4 teaspoon (1 ml) ground cloves, 1/4 teaspoon (1 ml) ground ginger
Instructions: Add the butter to a large mixing bowl. Using a hand mixer, mix for 1 minute. Add the sugar and mix until creamy. Stir in beaten egg and mix well. Stir in the pumpkin purée and vanilla extract. Mix until fully combined.
In a separate mixing bowl, combine all dry ingredients. Mix well, then combine two mixtures together, making sure to scrape the edges of the bowl.
Grease a large pan with nonstick cooking spray. Pour the batter into the greased pan, spreading it evenly. Cover with aluminum foil.
Add a 3-inch (5 cm) trivet and 1½ cups (375 ml) to the pressure cooker, then place the pan on top of the trivet. Close the cooker and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 60 minutes.
Turn off the pressure cooker. Using the Quick Release method, open the lid. Allow pumpkin bread to cool for 10 minutes, then remove it from the pressure cooker and transfer it to a cutting board.
Using a sharp knife, slice it and serve warm.
Slow Cooker Pumpkin Bread Recipe
Ingredients
- 1/4 cup (60 ml) vegetable oil
- 1 cup (250 ml) honey
- 1 cup (250 ml) unsweetened pumpkin puree
- 2 tablespoons water
- 1/4 cup chopped raisins
- 1/4 cup chopped nuts
- 1½ cups plus 2 tablespoons whole-wheat flour
- 1/4 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
Method
Step 1
Grease a loaf pan with nonstick cooking spray. Place a trivet in the bottom of the slow cooker.
Step 2
In a medium mixing bowl, combine vegetable oil, honey, eggs, pumpkin, water, raisins, and nuts. Mix until fully combined.
Step 3
In a large mixing bowl, combine all dry ingredients. Mix well.
Step 4
Add the pumpkin mixture to the flour mixture. Mix well.
Step 5
Pour the batter into the greased loaf pan. Arrange the loaf pan on the trivet in the slow cooker.
Step 6
Prop the lid open at one end with a wooden spoon handle. Cook on a high-heat setting for 4 hours or until a toothpick inserted in the center of the loaf comes out clean.
Step 7
Turn off the cooker. Remove the hot bread from the pot and transfer it onto the cooling rack. Cool for 10 minutes before slicing.