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Slow Cooker Directions:.
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Spritz three (15 - 15.5 oz) washed & dried aluminum cans with non-stick cooking spray, or use a paper towel to grease with oil.
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In a large bowl whisk together all dry ingredients.
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Make a well in the center of the dry ingredients and add wet ingredients.
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Stir to thoroughly combine into a thick batter.
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Add about 1/3 of pumpkin bread batter into each can.
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Place cans in a 4-quart slow cooker.
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Add about 1/2 cup - 3/4 cup warm water around the bottom of the cans.
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Place the lid on the slow cooker and add a chopstick right underneath the lid to allow excess water to escape.
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Cook the bread on high for 3 1/2 - 4 hours until the bread is cooked through and a toothpick inserted into the middle of each can comes out clean.
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Allow the cans to cool for a few minutes before carefully removing them using a potholder.
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Gently shake bread out of the cans onto a plate.
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Cut each loaf into 4-5 slices and enjoy!
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Store pumpkin bread slices in an airtight container in the refrigerator for up to one week.
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This bread also freezes well for up to 6 months.
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Oven Directions for Pumpkin Bread Muffins:.
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Preheat oven to 350 degrees.
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Grease 12 serving muffin tin and set aside.
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In a large mixing bowl whisk together ALL dry ingredients until well incorporated.
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In a medium sized bowl mix together all wet ingredients.
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Fold wet ingredients into dry ingredients until mixture is thoroughly moistened.
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Muffin batter will be thick.
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Scoop 1/4 cup of batter into into muffin tin for 12 large muffins.
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Bake @ 350 degrees for 20-25 minutes until a toothpick inserted into the middle of a muffin comes out clean.
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Cool on a wire rack for 20 minutes prior to eating (if you can wait that long!
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).
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Store in an airtight container on the counter.
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(Slow cooked bread is stored in the refrigerator because it is much more moist than the oven-baked bread!
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).
