Warm Pumpkin-Blueberry Bread

44 Ratings
  • 5 17
  • 4 6
  • 3 9
  • 2 4
  • 1 8

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.

By Better Homes & Gardens Test Kitchen
Source: Better Homes and Gardens

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Read the full recipe after the video.

Recipe Summary

slow-cook:
2 hrs
cool:
30 mins
total:
2 hrs 45 mins
prep:
15 mins
Servings:
8
Nutrition Info
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Ingredients

Directions

  • 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.

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

  • 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

Per Serving:
338 calories; fat 16g; cholesterol 28mg; saturated fat 7g; carbohydrates 46g; mono fat 6g; poly fat 2g; insoluble fiber 3g; sugars 17g; protein 5g; vitamin a 3790IU; vitamin c 2.4mg; thiamin 0.3mg; riboflavin 0.2mg; niacin equivalents 2.2mg; vitamin b6 0.1mg; folate 64.5mcg; vitamin b12 0.1mcg; sodium 308mg; potassium 188mg; calcium 141.4mg; iron 2.5mg.
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