Weight Watchers Recipe of the Day: Slow Cooker Pumpkin Bread
This healthy slow cooker pumpkin bread is a winner in my book. Made with whole wheat flour, it baked up moist, sweet and delicious.
Healthy Slow Cooker Pumpkin Bread
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.
Skinny on Healthy Slow Cooker Pumpkin Bread
To make this healthy slow cooker pumpkin bread, a wee bit more WW friendly, I made the following adjustments:
- I decreased the oil just a bit, from ⅓ cup to ¼ cup.
- Substituted ½ cup maple syrup and ½ 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.
Freshly Made Homemade Pumpkin Puree
Everyone who sampled this healthy slow cooker pumpkin bread really liked it. I think you will too.
According to my calculations, each slice has about 213 calories and:
9 *SmartPoints (Green plan)
9 *SmartPoints (Blue plan)
9 *SmartPoints (Purple plan)
6 *PointsPlus (Old plan)
To see your WW PersonalPoints for this recipe and track it in the WW app or site, Click here!
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Healthy Slow Cooker Pumpkin Bread Recipe
Ingredients
- ¼ cup oil
- 1 cup honey, maple syrup or brown rice syrup, or a combination (I used ½ cup maple syrup and ½ cup brown rice syrup)
- 2 large eggs
- 1 cup unsweetened pumpkin puree
- 2 tablespoons water
- ¼ cup raisins, chopped
- ¼ cup chopped nuts
- 1-½ cups , plus 2 tablespoons whole wheat flour (I used white whole wheat)
- ¼ teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
Instructions
- Ideal slow cooker size: 6-Quart or larger (make sure your loaf pan fits inside your slow cooker).
- Coat a loaf pan that will fit into your slow cooker with non-stick cooking spray. (I used an 8x4-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.)
- 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 loaf pan.
- Place the loaf pan on the trivet in your slow cooker.
- Prop the lid open at one end with a wooden spoon handle or chopstick to let steam escape.
- Cook on HIGH for 3-½ to 4 hours, until a tester inserted in the center of the loaf comes out clean.
- Carefully, wearing oven mitts, remove the hot loaf pan from the hot crock pot.
- Place the loaf pan on a rack to cool for 10 minutes.
- Run a knife around the edges of the loaf pan and then invert it onto the cooling rack.
- Turn back right side up and wait at least 10 minutes before attempting to slice.
Recipe Notes
Source: slightly adapted from Fix-It and Forget-It New Cookbook: 250 New Delicious Slow Cooker Recipes (affiliate link) by Phyllis Good
*Points® calculated by WW. *PointsPlus® and SmartPoints® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT each plan's ZeroPoint Foods (Green plan, Blue plan, Purple plan) using the WW Recipe Builder.
If you like this slow cooked pumpkin bread you might also like:
- Slow Cooker Apple Cake
- Slow Cooker Pumpkin Pie Pudding
- 3 Favorite Pumpkin Bread Recipes Lightened Up
Here's what I used to make this healthy delicious slow cooker pumpkin bread!
Martha is the founder and main content writer for Simple-Nourished-Living.
A longtime lifetime WW at goal, she is committed to balancing her love of food and desire to stay slim while savoring life and helping others do the same.
She is the author of the Smart Start 28-Day Weight Loss Challenge.
A huge fan of the slow cooker and confessed cookbook addict, when she's not experimenting in the kitchen, you're likely to find Martha on her yoga mat.
This post contains affiliate links to products I like. When you buy something through one of my Amazon links or other (affiliate links), I receive a small commission that helps support this site. Thank you for your purchase!
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Danielle Beadling
If I wanted to just make this in the oven instead, what temp and for how long?
Martha McKinnon
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.