Warm Pumpkin-Blueberry Bread

This sweet, buttery bread with a biscuitlike texture is delicately spiced. Use fresh blueberries, if possible, but if you only have frozen berries, stir them into the batter without thawing them.

18 users rated this recipe an average rating of 3.5
  • Makes: 8 servings
  • Prep: 15 mins
  • Slow Cook: 2 hrs to 2 hrs 30 mins (high)
  • Cool: 30 mins
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Warm Pumpkin-Blueberry Bread
Nonstick cooking spray
cup canned pumpkin
cup half-and-half
tablespoons packed brown sugar
teaspoons baking powder
1 1/2
teaspoons pumpkin pie spice
teaspoon salt
cup cold butter, cubed
cup fresh blueberries
cup maple syrup
tablespoons melted butter
cup chopped pecans, toasted*
  1. Coat a 4-quart oval slow cooker with cooking spray. In a medium bowl stir together pumpkin, half-and-half, and brown sugar; set aside.
  2. In a large bowl stir together the 2 cups flour, the baking powder, pumpkin pie spice, and salt. Using a pastry blender, cut in the 1/4 cup cold butter until pieces are pea-size. Add pumpkin mixture all at once to flour mixture. Stir just until combined. In a small bowl combine blueberries and the 1 tablespoon flour; toss until berries are coated. Fold berries into flour mixture.
  3. Spoon mixture into prepared slow cooker. Pour maple syrup and the 2 tablespoons melted butter over mixture in slow cooker; sprinkle with pecans.
  4. Cover and cook on high-heat setting for 2 to 2-1/2 hours. Turn off slow cooker. Carefully remove lid so condensation from lid does not drip onto bread. Cover opening of slow cooker completely with paper towels; place lid on top. Cool for 30 to 45 minutes. Serve bread warm from slow cooker.
From the Test Kitchen

To toast nuts, preheat oven to 350 degrees F. Spread nuts in a shallow baking pan. Bake for 5 to 10 minutes or until nuts are light brown, shaking pan once or twice.

Nutrition Facts (Warm Pumpkin-Blueberry Bread)
    Per serving:
  • 338 kcal cal.,
  • 16 g fat
  • (7 g sat. fat,
  • 2 g polyunsaturated fat,
  • 6 g monounsatured fat),
  • 28 mg chol.,
  • 308 mg sodium,
  • 46 g carb.,
  • 3 g fiber,
  • 17 g sugar,
  • 5 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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