I knew you could make a lot of things in your Crock-Pot, but I was kind of blown away to learn that you can actually make bread in there. Crazy right? And this recipe for Crock-Pot pumpkin bread is crazy good and perfect for breakfast or brunch on Thanksgiving Day.
From Her View From Home, it's flavorful, moist, and every bit as good as some you'd make in a traditional oven. Which is the beauty of this bread -- you don't have to use your oven. It's perfect for this week in particular when, if your oven is like mine, it's full all of the time. So being able to produce some nice, warm bread elsewhere is a big bonus, as is being able to pop it in the slow cooker and leave to go do more last-minute errands.
Crock-Pot Pumpkin Bread
1/2 cup oil
1/2 cup sugar
1/2 cup packed brown sugar
2 eggs (beaten)
1 can pumpkin
1 1/2 cup flour (sifted)
1/4 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. baking soda
Blend the oil and both of the sugars into a large bowl.
Then, stir in the beaten eggs and canned pumpkin. Add the remaining dry ingredients and mix thoroughly.
Pour the batter into a greased or oiled bread pan. (I used a canola oil spray that worked just fine.)
Now add two cups of water to your slow cooker and place the pan into the slow cooker.
Cover the top of the Crock-Pot with eight to ten paper towels. This is to trap condensation and keep the bread from becoming mushy.
Place the Crock-Pot lid on top (I tried to make sure the paper towels were trapped around the lid so they didn’t slip) and bake on high 2 1/2 to 3 hours.
Image via Her View From Home