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.

Source: Better Homes and Gardens

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Andy Lyons

Recipe Summary

prep:
15 mins
slow-cook:
2 hrs to 2 hrs 30 mins (high)
cool:
30 mins
Servings:
8
Max Servings:
10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Coat a 4-quart slow cooker with cooking spray; set aside. In a medium bowl combine eggs, pumpkin, sugar, and oil; set aside.

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  • 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.

Nutrition Facts

371 calories; total fat 18g; saturated fat 2g; polyunsaturated fat 10g; monounsaturated fat 4g; cholesterol 47mg; sodium 323mg; potassium 119mg; carbohydrates 50g; fiber 2g; sugar 27g; protein 5g; trans fatty acid 0g; vitamin a 3651IU; vitamin c 2mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 2mg; vitamin b6 0mg; folate 59mcg; vitamin b12 0mcg; calcium 23mg; iron 2mg.
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Reviews (3)

18 Ratings
  • 5 star values: 7
  • 4 star values: 4
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 2
Rating: 4.0 stars
09/12/2020
I made it in a 1.5 quart crock pot and cut the recipe in half. Cooked on high for about 1 hour 45 min. Turned out great!
Rating: Unrated
10/21/2016
Recipe loooks like soemthing  will defnitely make! thank you for the great recipes!!
Rating: Unrated
10/15/2016
Dead white flour that turns to sugar, disgusting vegetable oil that is never to be eaten, a full cup of sugar... this is not to be ingested if you want to be healthy. NEVER EVER EAT vegetable oil. It's gross. Look it up.
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