Slow Cooker Pumpkin Bread
Slow Cooker Pumpkin Bread
Make dessert in a slow cooker! During the cold winter nights you’ll have a delicious pumpkin dessert and your house will fill with the aromas of pumpkin and cinnamon.
Servings
6
Ingredients
- 1/2 cup oil
- 1/2 cup brown sugar
- 1/2 cup sugar
- 2 eggs, beaten
- 1 fifteen ounce can pumpkin puree
- 1 1/2 cup flour
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon baking powder
- 1 cup pecans, chopped
Directions
- Blend the oil and both of the sugars into a bowl.
- Stir in the eggs and pumpkin then add in the remaining dry ingredients and mix well. Add in the pecans and mix until everything is incorporated.
- Pour the batter into a greased or oiled bread pan slow cooker.
- Bake the pumpkin bread on high for 2 hours.