Slow Cooker Pumpkin Bread Recipe

slow cooker pumpkin bread recipe
  • Yield: 1 loaf
  • Servings: 12
  • Prep Time: 10m
  • Cook Time: 4:00 h
  • Ready In: 4:10 h

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Nutritional Info

This information is per serving.

  • Calories

  • Fat

    7 g
  • Carbohydrate

    36 g
  • Fiber

    1 g
  • Protein

    4 g

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 puree, 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 puree and vanilla extract. Mix until fully combined.

In a separated 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 3-inch (5 cm) trivet and 1½ cups (375 ml) to the pressure cooker, then place the pan on the 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 to a cutting board.

Using a sharp knife, slice it and serve warm.

Slow Cooker Pumpkin Bread Recipe


  • 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


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 high-heat setting for 4 hours or until toothpick inserted in the center of loaf comes out clean.

Step 7

Turn off the cooker. Remove the hot bread from the pot and transfer onto the cooling rack. Cool for 10 minutes before slicing.



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