Crockpot Pumpkin Bread

5 from 1 vote

This is how you make moist crockpot pumpkin bread with chocolate chips! Cooks right in your slow cooker and tastes like a chocolatey pumpkin cake. It's amazing!

Prep Time15

Cook Time2 30

Total Time2 45

Course: Breakfast, Snack

Cuisine: American

Keyword: bread, crockpot, pumpkin, slow cooker

Servings:

Author: Justine

Equipment

1 2.5 quart slow cooker
2 bowls
2 paper towels

Ingredients

1 2/3 c all purpose flour
1 1/2 c sugar
1 tsp baking soda
1 tsp cinnamon
1/2 tsp baking powder
1/2 tsp nutmeg
2 eggs
1 c pumpkin
3/4 c oil
1/2 c mini semi sweet chocolate chips

Instructions

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 2 folded 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. (ideal method) - 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 in the middle, another 20 or so minutes until toothpick comes out mostly clean with wet crumbs attached. (outside will always be more done than center.
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.

Video

Nutrition