• 44 Ratings

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.

Source: Better Homes and Gardens

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Read the full recipe after the video.

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

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  • 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.

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  • 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.

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  • Spoon mixture into prepared slow cooker. Pour maple syrup and the 2 tablespoons melted butter over mixture in slow cooker; sprinkle with pecans.

Instructions Checklist
  • 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.

*

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

338 calories; total fat 16g; saturated fat 7g; polyunsaturated fat 2g; monounsaturated fat 6g; cholesterol 28mg; sodium 308mg; potassium 188mg; carbohydrates 46g; fiber 3g; sugar 17g; protein 5g; trans fatty acid 0g; vitamin a 3790IU; vitamin c 2mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 2mg; vitamin b6 0mg; folate 65mcg; vitamin b12 0mcg; calcium 141mg; iron 3mg.
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Reviews

44 Ratings
  • 5 star values: 17
  • 4 star values: 6
  • 3 star values: 9
  • 2 star values: 4
  • 1 star values: 8
Rating: Unrated
09/17/2016
Recipe in magazine says bake for 1 hour.  Recipe on line states 2 - 2/12 hours. BIG difference.  Which is correct??
Rating: Unrated
09/17/2016
Recipe in magazine says bake for 1 hour.  Recipe on line states 2-2 1/2 hours.  Big differences! Which is correct??
Rating: Unrated
10/16/2016
Couldn't I do this in a 4 at round crock pot?
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Rating: Unrated
10/26/2014
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?)
Rating: Unrated
10/28/2014
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.
Rating: Unrated
09/25/2016
If you read the recipe it says to cook for 1 1/2 hours more.
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Rating: Unrated
12/04/2013
Horrible
Rating: Unrated
11/14/2016
Anyone notice that it says blueberry in the title and ingredients, yet the video says cranberries....
Rating: Unrated
09/25/2016
If you read the whole recipe Alice you will see where it says to cook 1 1/2 hours more.
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