This is how you make moist Crockpot pumpkin bread! Cooks right in your slow cooker and tastes like a chocolatey cake. If you have only baked moist pumpkin bread in the oven before you are in for a real treat with this new way to bake!
I tried making crockpot pumpkin bread the other weekend and came out amazingly well and moist! If you have never tried baking in a slow cooker it is a fun experiment that works well. It’s one of our favorite sweet bread crockpot recipes! (affiliate links present)
Crockpot Pumpkin Bread
I am a sucker for anything pumpkin once August 1st rolls around! I just can’t get enough of it!! For years we’ve made this recipe in a loaf pan in the oven, it was time to try something new. After making slow cooker banana bread I thought I could do the same thing with this sweet bread and it worked.
When it comes to Fall I am all about this flavor. Using it in cookies, pumpkin dump cake and even making it into a spread for toast I just can’t get enough. I assure you this will be a game changer for y’all too.
FIRST – You should sign up for my free newsletter so you get new posts emailed to you twice a week and never miss out on anything! Let’s talk a little bit about slow cooking shall we?? First off I have a few different varieties and I love them all. Each one has an occasion to be used like….
- This is my favorite 6 quart programmable one with a locking lid so it’s great for bringing to a potluck too.
- If you just want to serve a few appetizers you should get this one that sit side by side one another.
- I prefer not to use liners, but rather just spray olive oil inside before adding my food for easier cleanups.
Let me give you a peek of my pretty thang I bought recently. It goes with my kitchen so I can just leave it out on the countertop all the time. 😉
Slow Cooker Pumpkin Bread
If you love Fall flavors, yet use your slow cooker as often as humanly possible, you should try this too. It is perfect if you are having a brunch. You can leave it in there to keep warm and moist, or for Christmas breakfast too! What I love other than it being delicious and I don’t have to heat up my oven.
My daughters like a cakier Maple Pumpkin Bread that is more done bread, where I like it just on the verge of being undercooked to be as moist as possible. Cooking pumpkin bread in the crockpot gives you all those textures.
This is MY piece!! When “baking” in the crockpot things don’t get crisp, they stay really moist. Therefore the very top layer will have this appearance. Just like any loaf of sweet bread the middle will be less done than the edges.
Pumpkin Bread in Slow Cooker
Since there are 5 of us we all prefer either the ends or the middle. SO there’s something for everyone when I make Crock pot pumpkin bread. Of course you can leave out the chocolate chips but oh it makes it so heavenly with them in. I use mini semi sweet which is an amazing flavor combination.
As far as the pot I use for “baking” sweet breads I love my 2.5 qt size! It’s just the right size for a batch and shallower than a traditional slow cooker so the middle will get done perfectly. I’ll usually use my 6 qt. crockpot for this one as well and it bakes faster so either one will do.
Crockpot Pumpkin Bread with Chocolate Chips
I cook it on high for 2 1/2 hrs. in my smaller one. OR 1 hr 45 minutes in my 6 qt. Put a paper towel pulled taut underneath the lid. This is best to absorb the steam so the bread doesn’t get real wet. I check and may add 15 or so minutes depending on how done the middle looks.
Then I turn it off and let it set for about 30 minutes. Then it’s perfect. Depending on what kind of sweet bread you’re baking this timing should work well. The middle may not look totally done to you but letting it sit solidifies it. Believe me it is amazing bordering on the edge of “not done”.
Slow Cooker Chocolate Chip Pumpkin Bread Recipe
This is what you are going to need for this one, the exact measurements are below in the recipe card.
- 1 2/3 c all purpose flour
- White sugar
- Baking soda
- Ground cinnamon
- Baking powder
- Nutmeg (and a bit of pumpkin pie spice if you like)
- 2 eggs
- Pumpkin puree
- 3/4 c oil
You can certainly make your own pumpkin puree at home. It is surprisingly easy to do with a fresh one in your pressure cooker. To make things easier you should use cooking spray inside so that your quick bread can be lifted out easily.
Pumpkin Bread in Slow Cooker
The one thing you need to remember when checking if this is done is the middle will look a bit wet. When baking like this the outside will always be more dry than the middle, same as if it were baked. To test use a knife or toothpick. It doesn’t need to be dry, shouldn’t, but rather wet crumbs will be attached. As long as it isn’t still liquid batter you’re good.
- Blend together all of your wet ingredients with a mixer until smooth.
- In a separate bowl mix together your dry ingredients including cinnamon, nutmeg, flour, baking powder, etc.
- Pour half of your dry into your wet pumpkin mixture and mix, add second half of dry mixture and mix until smooth.
- Spray the inside of your pot with non stick spray.
- Pour batter inside and smooth out so it sets evenly inside the slow cooker.
- Put a paper towel across the top and put lid on top.
- Pull paper towel tight underneath the lid so it doesn’t dip down and touch the top.
- Put on high for 2.5 hrs. for your 2.5 qt. OR 1 hr and 45 minutes for a 6 qt. crockpot, and then check. Middle will appear a bit undercooked (that is okay)
- if you want it done more continue cooking another 20 or so minutes until toothpick comes out mostly clean with wet crumbs attached.
Turn off and let it rest for about 30 minutes inside the pot to continue cooking a bit and solidify more in the middle if you desire or serve immediately. We do this for our Crockpot Pumpkin Dump Cake to solidify a bit more. Cut and serve while still slightly warm and moist.
Want to see a few of my favorite things that I am totally obsessed with?? Take a peek and see how many you might already have…twinsies!
Crockpot Pumpkin Bread
- Blend together with a mixer your eggs, sugar, oil, and pumpkin until smooth.
- In a separate bowl mix together your dry ingredients.
- Pour half of your dry ingredients into your wet pumpkin mixture and mix on low until smooth, add second half of dry mixture and mix until smooth.
- Spray the inside of your 2.5 qt. (6 qt. will be way thinner) crockpot with non stick spray.
- Pour pumpkin bread mixture inside and smooth out so it sets evenly inside the slow cooker.
- Put a paper towel across the top and put lid on top, pull paper towel taut underneath the lid so it doesn’t dip down and touch bread.
- Put on high for 2.5 hrs. for your 2.5 qt. or 1 hr and 45 minutes for a 6 qt. crockpot, and then check. Middle will appear a bit undercooked, that is okay. If you want it done more continue cooking another 20 or so minutes until toothpick comes out mostly clean with wet crumbs attached.
- Turn off and let it rest for about 30 minutes inside the crockpot to continue cooking a bit and solidify more in the middle if you desire or serve immediately. Cut and serve while still slightly warm and moist.