Slow Cooker Pumpkin-Blueberry Bread

Pumpkin bread is easy with this simple slow cooker recipe. Blueberries add a burst of freshness to this yummy pumpkin bread recipe.

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5.0 by 1 people

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  • Makes: 8 servings
  • Serving Size: 1 slice
  • Makes: 1 loaf (8 slices)
  • Prep: 15 mins
  • Slow Cook: 2 hrs to 2 hrs 30 mins (high)
  • Cool: 30 mins

Slow Cooker Pumpkin-Blueberry Bread

Directions

  1. Coat a 4-qt. oval slow cooker with cooking spray; line bottom and sides with parchment paper. In a medium bowl combine next five ingredients (through oil).
  2. In a large bowl stir together next four ingredients (through salt). Add pumpkin mixture all at once to flour mixture; stir just until combined. Toss blueberries with 1 Tbsp. flour; fold into batter. Spoon into cooker.
  3. Cover and cook on high 1 hour. If possible, give crockery liner a half-turn. Sprinkle bread with pecans. (Carefully lift lid so condensation from lid does not drip onto bread.) Cover and cook on high 1 to 1 1/2 hours more or until a toothpick comes out clean.
  4. Turn off cooker. Remove lid. Cover opening of cooker completely with paper towels; replace lid. Cool 30 to 45 minutes. If desired, serve with maple syrup.
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Nutrition Facts (Slow Cooker Pumpkin-Blueberry Bread)

  • Per serving:
  • 486 kcal ,
  • 22 g fat
  • (3 g sat. fat ,
  • 11 g polyunsaturated fat ,
  • 6 g monounsaturated fat ),
  • 52 mg chol. ,
  • 486 mg sodium ,
  • 68 g carb. ,
  • 3 g fiber ,
  • 41 g sugar ,
  • 6 g pro.
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Reviews (1)

1 Ratings
352 Days Ago
The ingredients never solidified. I followed the directions exactly with no success. After cooking for the second 1.5 hours the ingredients were still mush. I cooked it on high for an additional 2 hours and it was still mush. What am I doing wrong?!

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