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


Credit: Andy Lyons

Recipe Summary

15 mins
2 hrs
30 mins
2 hrs 45 mins


Ingredient Checklist


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.

  • 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.


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; fat 18g; cholesterol 47mg; saturated fat 2g; carbohydrates 50g; mono fat 4g; poly fat 10g; insoluble fiber 2g; sugars 27g; protein 5g; vitamin a 3651.1IU; vitamin c 2.4mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 1.7mg; vitamin b6 0.1mg; folate 59mcg; vitamin b12 0.1mcg; sodium 323mg; potassium 119mg; calcium 23mg; iron 2mg.