Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print Recipe
5
from
4
votes
Crock-Pot Pumpkin Bread Recipe
Learn how to make a delicous pumpkin bread in your slow cooker with this simple homemade recipe.
Prep Time
5
minutes
mins
Cook Time
1
hour
hr
Total Time
1
hour
hr
5
minutes
mins
Course:
Breads
Cuisine:
American
Keyword:
10 Ingredients Or Less
Crock-Pot Size:
4 Quart Crock-Pot, 4.5 Quart Crock-Pot, 5 Quart Crock-Pot, 5.5 Quart Crock-Pot, 6 Quart Crock-Pot, 6.5 Quart Crock-Pot, 7 Quart Crock-Pot
Servings:
4
Servings
Calories:
169
kcal
Author:
Heidi Kennedy
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:
169
kcal
|
Carbohydrates:
33
g
|
Protein:
2
g
|
Fat:
4
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
1
g
|
Cholesterol:
1
mg
|
Sodium:
87
mg
|
Potassium:
131
mg
|
Fiber:
1
g
|
Sugar:
14
g
|
Vitamin A:
2385
IU
|
Vitamin C:
1
mg
|
Calcium:
66
mg
|
Iron:
1
mg