Slow Cooker Pumpkin Bread Recipe

5 from 2 votes

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

Cook Time4

Total Time4 15

Course: Bread, Breakfast, Brunch

Cuisine: American

Keyword: crock pot pumpkin bread, healthy pumpkin bread, pumpkin spice bread

Servings:

Author: Martha McKinnon | Simple Nourished Living

Equipment

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 pan. Place the 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 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.
Turn back right side up and wait at least 10 minutes before attempting to slice.

Notes

Serving size: 1 slice (1/12th recipe)

WW Points: 9

Check the WW Points for this recipe and track it in the WW app.
(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