Crockpot Pumpkin Bread Recipe

Name: Crockpot Pumpkin Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 1/2 cup oil; 1/2 cup sugar; 1/2 cup of packed brown sugar; 2 eggs (beaten); 1 (8 ounce) can pumpkin puree; 1 1/2 cups flour (sifted); 1/4 teaspoon salt; 1/2 teaspoon cinnamon; 1/2 teaspoon nutmeg; 1 teaspoon baking soda

Servings: persons

1/2 cup oil
1/2 cup sugar
1/2 cup of packed brown sugar
2 eggs (beaten)
1 (8 ounce) can pumpkin puree
1 1/2 cups flour (sifted)
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon baking soda

1
Blend the oil and both of the sugars into a large bowl.
2
Then, stir in the beaten eggs and canned pumpkin. Add the remaining dry ingredients and mix thoroughly.
3
Pour the batter into a greased or oiled bread pan. (I used a canola oil spray that worked just fine.
4
Now add two cups of water to your crockpot and place the pan into a crock pot.
5
Cover the top of the crockpot with eight-ten paper towels. This is to trap condensation and keep the bread from becoming mushy.
6
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.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 cup oil, 1/2 cup sugar, 1/2 cup of packed brown sugar, 2 eggs (beaten), and more.

Yes, Crockpot Pumpkin Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Crockpot Pumpkin Bread

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