Crockpot Pumpkin Bread

So one of my favorite food blogs posted that she cooked pumpkin bread in her slow cooker, and well since my slow cooker is my best friend right now, I thought I would give it a try!  YUMMY!!!  It turned out fantastic!  So I wanted to share!

Recipe:

Slow Cooker Pumpkin Bread
Adapted from Epicurious
Makes 2 loaves

Ingredients:
3 cups sugar
1 cup vegetable oil
3 large eggs
1 16-ounce can solid pack pumpkin
3 cups all purpose flour
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder

Directions In slow cooker:
1. In a slow cooker large enough to fit a 9x5x3-inch loaf pan (I used a 6 quart), place a ball of aluminum foil to hold up the pan. Coat two 9x5x3-inch loaf pans with nonstick spray. (Options: you can bake one in the oven, cut the recipe in half, or store half the batter in the fridge until your first batch is done in the slow cooker).

2. Combine sugar and oil in a large bowl, beating to blend. Mix in eggs and pumpkin.

3. In a separate large bowl, combine flour, cloves, cinnamon, nutmeg, baking soda, salt and baking powder. Add to the wet ingredients in 2 batches.

4. Pour half of batter into each loaf pan. Set slow cooker to high and cook for 2-8 hours (until toothpick inserted into center comes out clean).

In oven:
Pour half of batter into a 2 greased 9x5x3-inch loaf pans. Bake at 350°F for around 1 hour (until toothpick inserted into center comes out clean).

Recipe from
52 Kitchen Adventures
~Mommy of 6 <3