• 1/2 c. oil
  • 1/2 tsp. cinnamon
  • 1/2 c. sugar
  • 1 tsp. nutmeg or pumpkin pie spice
  • 1/2 c. brown sugar
  • 2 eggs (beaten)
  • 15 oz. pumpkin, canned
  • 1 tsp. baking soda
  • 1 c. walnuts (chopped)
  • 1 1/2 c. flour
  • 1/2 tsp. salt

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One thing I love about Fall is that it’s pumpkin time! Crock Pot Pumpkin Bread is no exception – it’s a favorite for snacking or even a quick breakfast on the go. Serve this warm with butter, apple butter, or even a light cream cheese spread. (I like to whip equal parts of cream cheese and sugar to make a light and sweet spread.)

  1. Combine oil and both sugars in a large bowl.
  2. Whisk in eggs and pumpkin.
  3. Add remaining ingredients and stir (do not over mix).
  4. Pour batter in a greased loaf pan that will fit inside a large oval slow cooker.
  5. Cover and Crock on High for 3 to 4 hours.

Happy Crocking!

For over 400 more recipes, click here to get my eBook!

XOXO,

Jenn

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