Healthy Slow Cooker Pumpkin Bread
5 from 1 vote

Healthy Slow Cooker Pumpkin Bread Recipe

Moist, sweet and delicious, this healthy slow cooker pumpkin bread made with whole wheat flour and honey, maple syrup or rice syrup is a winner in my book.
Prep Time15 mins
Cook Time4 hrs
Total Time4 hrs 15 mins
Course: Bread, Breakfast, Brunch
Cuisine: American
Keyword: healthy pumpkin bread, pumpkin spice bread
Servings: 12
Calories: 213
Author: Martha | Simple Nourished Living

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
  • 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 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 3-1/2 to 4 hours, until a tester inserted in the center of the loaf comes out clean.
  • Carefully, wearing oven mitts, remove the hot 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

Weight Watchers PointsPlus: *6
Weight Watchers SmartPoints: *9
Weight Watchers Freestyle SmartPoints: *9
Nutrition Facts
Healthy Slow Cooker Pumpkin Bread Recipe
Amount Per Serving (1 /12th recipe)
Calories 213 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Total Carbohydrates 36g 12%
Dietary Fiber 1g 4%
Protein 4g 8%
* Percent Daily Values are based on a 2000 calorie diet.