Warm Pumpkin-Blueberry Bread
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.
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Warm Pumpkin-Blueberry Bread
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.
- 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.
From the Test Kitchen
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To toast nuts, preheat oven to 350 degrees 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 (Warm Pumpkin-Blueberry Bread)
- Per serving:
- 338 kcal ,
- 16 g fat
- (7 g sat. fat ,
- 2 g polyunsaturated fat ,
- 6 g monounsaturated fat ),
- 28 mg chol. ,
- 308 mg sodium ,
- 46 g carb. ,
- 3 g fiber ,
- 17 g sugar ,
- 5 g pro.
Recipe Collections
Reviews (9)
Kirsten Malacina
678 Days Ago
Anyone notice that it says blueberry in the title and ingredients, yet the video says cranberries....
Anita Rosser
707 Days Ago
Couldn't I do this in a 4 at round crock pot?
Carmen Medina
728 Days Ago
If you read the recipe it says to cook for 1 1/2 hours more.