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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Warm Pumpkin-Blueberry Bread

Makes: 8 to 10 servings
Prep 15 mins Slow Cook 2 hrs to 2 hrs 30 mins  (high) Cool 30 mins
Warm Pumpkin-Blueberry Bread
Ingredients
  •  Nonstick cooking spray
  • 3/4  cup  canned pumpkin
  • 1/2  cup  half-and-half
  • 2  tablespoons  packed brown sugar
  • 2  cups  all-purpose flour
  • 2  teaspoons  baking powder
  • 1 1/2  teaspoons  pumpkin pie spice
  • 1/2  teaspoon  salt
  • 1/4  cup  cold butter, cubed
  • 3/4  cup  fresh blueberries
  • 1  tablespoon  all-purpose flour
  • 1/2  cup  maple syrup
  • 2  tablespoons  melted butter
  • 1/2  cup  chopped pecans, toasted*
Directions

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)
  • Servings Per Recipe 8,
  • cal. (kcal) 338,
  • Fat, total (g) 16,
  • chol. (mg) 28,
  • sat. fat (g) 7,
  • carb. (g) 46,
  • Monosaturated fat (g) 6,
  • Polyunsaturated fat (g) 2,
  • Trans fatty acid (g) 0,
  • fiber (g) 3,
  • sugar (g) 17,
  • pro. (g) 5,
  • vit. A (IU) 3790,
  • vit. C (mg) 2,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 2,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 65,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 308,
  • Potassium (mg) 188,
  • calcium (mg) 141,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet

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