Crock Pot Pumpkin Bread
12 Nov, 2012
Written by Jennifer Sill
This is amazing pumpkin bread. . . and I made it in my crock pot. I highly recommend this for your next family gathering! I got the idea from this post on Pinterest.
1/2 cup of oil
1/2 cup of sugar
1/2 cup of packed brown sugar
2 eggs (beaten)
1 can of pumpkin
1 1/2 cup of flour (sifted)
1/4 tsp. of salt
1/2 tsp. of cinnamon
1/2 tsp. of nutmeg
1 tsp. of 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 crockpot and place the pan into a crock pot.
Cover the top of the crockpot with eight-ten paper towels. This is to trap condensation and keep the bread from becoming mushy.
Place the crock pot lid on top of the crockpot (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. (Try not to peek. Oh, and ignore the bib and toys on the kitchen counter. Sorry.)
I couldn’t believe how well this worked. The bread was even moist and fresh a week later. Just amazing.