Recipes and Cooking Warm Pumpkin-Blueberry Bread 3.5 (44) 9 Reviews 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 BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on April 6, 2012 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Slow Cook Time: 2 hrs Cool Time: 30 mins Total Time: 2 hrs 45 mins Servings: 8 Jump to Nutrition Facts Ingredients Nonstick cooking spray ¾ cup canned pumpkin ½ cup half-and-half 2 tablespoon packed brown sugar 2 cup all-purpose flour 2 teaspoon baking powder 1 ½ teaspoon pumpkin pie spice ½ teaspoon salt ¼ cup cold butter, cubed ¾ cup fresh blueberries 1 tablespoon all-purpose flour ½ cup maple syrup 2 tablespoon melted butter ½ cup chopped pecans, toasted* 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. Scott Little * 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. Rate it Print Nutrition Facts (per serving) 338 Calories 16g Fat 46g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 338 % Daily Value * Total Fat 16g 21% Saturated Fat 7g 35% Cholesterol 28mg 9% Sodium 308mg 13% Total Carbohydrate 46g 17% Total Sugars 17g Protein 5g Vitamin C 2.4mg 12% Calcium 141.4mg 11% Iron 2.5mg 14% Potassium 188mg 4% Folate, total 64.5mcg Vitamin B-12 0.1mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.