Recipes and Cooking Pumpkin-Cranberry Bread 3.7 (19) 3 Reviews Come fall, it's often pumpkin or cranberry. Why not invite both to breakfast? This moist bread bakes in the slow cooker for a no-fuss treat. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on September 9, 2013 Print Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 15 mins Slow Cook Time: 2 hrs Cool Time: 30 mins Total Time: 2 hrs 45 mins Servings: 8 Jump to Nutrition Facts Ingredients Nonstick cooking spray 2 eggs ¾ cup canned pumpkin 1 cup sugar ½ cup vegetable oil 1 ⅔ cup all-purpose flour 1 ½ teaspoon pumpkin pie spice 1 teaspoon baking soda ½ teaspoon salt ¾ cup fresh cranberries or frozen cranberries, thawed 1 tablespoon all-purpose flour ¼ cup chopped pecans, toasted* Directions Coat a 4-quart slow cooker with cooking spray; set aside. In a medium bowl combine eggs, pumpkin, sugar, and oil; set aside. In a large bowl stir together 1 2/3 cups flour, pumpkin pie spice, soda, and salt. Add pumpkin mixture all at once to flour mixture; stir just until combined. In a small bowl combine 1/2 cup cranberries and 1 tablespoon flour; toss gently to coat. Gently fold cranberry mixture into batter. Spoon batter into the prepared cooker (cooker will only be about one-fourth full). Top with remaining cranberries and pecans. Cover and cook on high-heat setting for 2 hours or until a toothpick inserted near the center comes out clean. (When removing lid, carefully lift so condensation from lid does not drip onto bread.) Remove crockery liner from cooker. Cool, uncovered, on a wire rack for 10 minutes. Loosen sides of bread and use a wide spatula to lift bread from cooker. Cool completely on a wire rack. *Tip: To toast nuts, preheat oven to 350°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. Print Nutrition Facts (per serving) 371 Calories 18g Fat 50g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 371 % Daily Value * Total Fat 18g 23% Saturated Fat 2g 10% Cholesterol 47mg 16% Sodium 323mg 14% Total Carbohydrate 50g 18% Total Sugars 27g Protein 5g Vitamin C 2.4mg 12% Calcium 23mg 2% Iron 2mg 11% Potassium 119mg 3% Folate, total 59mcg Vitamin B-12 0.1mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.