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This lighter slow cooker pumpkin bread is a winner in my book. Made with whole wheat flour, it baked up moist, sweet and delicious.
I adapted it from what is quickly becoming my most used Slow Cooker Cookbook of the moment: Fix-It and Forget-It New Cookbook: 250 New Delicious Slow Cooker Recipes (affiliate link) by Phyllis Good.
Recipe Notes
To make this slow cooker pumpkin bread, a wee bit more WW friendly, I made the following adjustments:
- I decreased the oil just a bit, from 1/3 cup to 1/4 cup.
- Substituted 1/2 cup maple syrup and 1/2 cup brown rice syrup for the honey.
- And cut back a little on the nuts and raisins.
For any recipe that calls for canned pumpkin puree (not pumpkin pie filling), you could always substitute your own WW friendly fresh pumpkin puree.
Everyone who sampled this healthy slow cooker pumpkin bread really liked it. I think you will too.
How Many Calories and WW Points in this Slow Cooker Pumpkin Bread Made Lighter?
According to my calculations, each slice has about 213 calories.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
9 SmartPoints (Green plan)
9 SmartPoints (Blue plan)
9 SmartPoints (Purple plan)
6 PointsPlus (Old plan)
If you’ve made this Crock Pot Pumpkin Bread, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Slow Cooker Pumpkin Bread Recipe
Ingredients
- 1/4 cup oil
- 1 cup honey, maple syrup or brown rice syrup, or a combination (I used 1/2 cup maple syrup and 1/2 cup brown rice syrup)
- 2 large eggs
- 1 cup unsweetened pumpkin puree (affiliate link)
- 2 tablespoons water
- 1/4 cup raisins, chopped
- 1/4 cup chopped nuts
- 1-1/2 cups , plus 2 tablespoons whole wheat flour (I used white whole wheat)
- 1/4 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
Instructions
- Ideal slow cooker size: 6-Quart or larger (make sure your loaf pan (affiliate link) fits inside your slow cooker).
- Coat a loaf pan (affiliate link) that will fit into your slow cooker with non-stick cooking spray. (I used an 8×4-inch loaf pan.)
- Create a trivet that will fit into the bottom of your slow cooker. You can make a coil from aluminum foil. Or use several of the metal rings from canning jars (affiliate link).)
- In a medium bowl mix together the oil, honey, eggs, pumpkin, water, raisins and nuts until well blended.
- In a large bowl whisk together the whole wheat flour, baking powder, baking soda, salt, cinnamon, ginger and cloves.
- Add the pumpkin mixture to the flour mixture and stir just until mixed together.
- Pour into the prepared pan. Place the pan on the trivet in your slow cooker.
- Prop the lid open at one end with a wooden spoon (affiliate link) handle or chopstick to let steam escape.
- Cook on HIGH for 3-1/2 to 4 hours, until a tester inserted in the center of the loaf comes out clean.
- Carefully, wearing oven mitts, remove the hot pan from the hot crock pot and place it on a wire rack to cool for 10 minutes.
- Run a knife around the edges of the pan and then invert it onto the cooling rack (affiliate link).
- Turn back right side up and wait at least 10 minutes before attempting to slice.
Notes
(Must be logged into WW on a smartphone or tablet.) 9 SmartPoints (Green plan) 9 SmartPoints (Blue plan) 9 SmartPoints (Purple plan) 6 PointsPlus (Old plan)
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Source: slightly adapted from Fix-It and Forget-It New Cookbook: 250 New Delicious Slow Cooker Recipes (affiliate link) by Phyllis Good
If I wanted to just make this in the oven instead, what temp and for how long?
Hi Danielle, I haven’t tried it but I would say 350 degrees for 50 minutes to 60 minutes or until a toothpick inserted in the center comes out clean or with only a few moist crumbs. Hope this helps.