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Crock-Pot Ladies

Easy slow cooker recipes for the busy lady

You are here: Home / 10 Ingredients Or Less Crock-Pot Recipes / Crock-Pot Pumpkin Bread

Crock-Pot Pumpkin Bread

Written by: Crock-Pot Ladies 1 Comment

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Crock-Pot Pumpkin Bread
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This recipe for Crock-Pot Pumpkin Bread comes out super moist and packed with just the right amount of pumpkin spice and everything nice!

Crock-Pot Pumpkin Bread

Slow Cooker Pumpkin Bread

This was YUMMMY!!!


Special Diets

Low Calorie | Low Cholesterol | Low Fat | Low Sodium | Low Sugar | Vegetarian

This recipe for Crock-Pot Pumpkin Bread is Weight Watchers Friendly on the new Personal Points plan. You can see the WW personal points for this recipe here on the Weight Watchers website. Click here for MORE of our Weight Watchers Recipes

Crock-Pot Pumpkin Bread

Crock-Pot Pumpkin Bread Recipe

Heidi Kennedy
Learn how to make a delicous pumpkin bread in your slow cooker with this simple homemade recipe.
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 1 hr
Total Time 1 hr 5 mins
Course Breads
Cuisine American
Servings 4 Servings
Calories 169 kcal

Ingredients

  • ½ Cup All-Purpose Flour
  • ¾ Teaspoon Baking Powder
  • ½ Teaspoon Pumpkin Pie Spice
  • ¼ Cup Brown Sugar (packed)
  • 1 Tablespoon Vegetable Oil
  • 1 Large Egg
  • ¼ Cup Canned Pumpkin Puree (or homemade)
  • 2 Tablespoons Raisins ((Optional))

Instructions

  • Mix flour, baking powder and pumpkin pie spice together. Set aside
  • Mix brown sugar and oil.
  • Add egg to brown sugar mixture and mix well.
  • Then add pumpkin to brown sugar mixture.
  • Now add flour mixture and mix well.
  • Take two wide mouth (the straighter the better) canning cars and butter the inside.
  • Lightly flour the inside of the canning jars after the butter.
  • Add mixture evenly between the two jars.
  • Add a piece of foil to the top of the jar to cover. Mold the foil around the jar top.
  • Remove foil, and butter the inside. Put foil back tightly around lid.
  • Place jars in a 4 quart or larger slow cooker.
  • Cook on HIGH for 1 1/2 to 2 hours.

Nutrition

Calories: 169kcal | Carbohydrates: 33g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 87mg | Potassium: 131mg | Fiber: 1g | Sugar: 14g | Vitamin A: 2385IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 1mg
Tried this recipe?Rate the recipe and then let us know how it was!
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Filed Under: 10 Ingredients Or Less Crock-Pot Recipes, 4 Quart Crock-Pot Recipes, 4.5 Quart Crock-Pot Recipes, 5 Quart Crock-Pot Recipes, 5.5 Quart Crock-Pot Recipes, 6 Quart Crock-Pot Recipes, 6.5 Quart Crock-Pot Recipes, 7 Quart Crock-Pot Recipes, Crock-Pot Bread Recipes, Fall Crock-Pot Recipes, Thanksgiving Crock-Pot Recipes Tagged With: All-Purpose Flour, Baking Powder, Brown Sugar, Canned Pumpkin, Cooking Oil, Cranberry, Egg, Eggs, Flour, Kid Friendly, Kid Friendly CP Recipes, Low Calorie, Low Calorie CP Recipes, Low Cholesterol, Low Cholesterol CP Recipes, Low Fat, Low Fat CP Recipes, Low Sodium, Low Sodium CP Recipes, Low Sugar, Low Sugar CP Recipes, Oil, Pumpkin, Pumpkin Pie Spice, Pumpkin Puree, Raisins, Vegetarian, Vegetarian CP Recipes, WW, WW CP Recipe

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Comments

  1. Tara says

    November 18, 2011 at 2:19 PM

    Looks good. I’ve yet to make a bread in my crock-pot but this sounds doable!

    Reply

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