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.

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Warm Pumpkin-Blueberry Bread

Reviews (0)

3.5 by 42 people

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  • Makes: 8 servings
  • Prep: 15 mins
  • Slow Cook: 2 hrs to 2 hrs 30 mins (high)
  • Cool: 30 mins

Warm Pumpkin-Blueberry Bread

Directions

  1. Coat a 4-quart oval slow cooker with cooking spray or line the slow cooker with a disposable liner. 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.

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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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Reviews (9)

42 Ratings
277 Days Ago
Anyone notice that it says blueberry in the title and ingredients, yet the video says cranberries....
306 Days Ago
Couldn't I do this in a 4 at round crock pot?
327 Days Ago
If you read the recipe it says to cook for 1 1/2 hours more.
Carmen Medina 327 Days Ago
If you read the whole recipe Alice you will see where it says to cook 1 1/2 hours more.
Alice Dufault 335 Days Ago
Recipe in magazine says bake for 1 hour. Recipe on line states 2 - 2/12 hours. BIG difference. Which is correct??
Alice Dufault 335 Days Ago
Recipe in magazine says bake for 1 hour. Recipe on line states 2-2 1/2 hours. Big differences! Which is correct??
Maggie 1025 Days Ago
We really enjoyed this recipe. It is certainly a heavy dessert so smaller portions are suggested. I have made this 3 times and have increased my pecans to 1 cup and the blueberries to 1-1/2 cups and I coated them in sugar rather than flour. I also sprinkled some brown sugar on the top after I poured the maple and butter on top of the pecans.
Leanne Punko 1027 Days Ago
I really enjoyed this cake, but it didn't cook evenly in the slow cooker, burnt edges. Will have to spread it out more evenly next time. Can this be done in the oven too (to save time?)
Sherry Kohl 1353 Days Ago
Horrible

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