• 1/2 c. Sour Cream
  • 1/2 c. Sugar
  • 1/2 c. Brown Sugar, packed
  • 2 Eggs
  • 15 oz. Canned Pumpkin (NOT Pumpkin Pie Mix)
  • 1 1/2 c. All-Purpose Flour
  • 1 & 1/4 tsp. Baking Soda
  • 1/2 tsp. Salt
  • 1 tsp. Allspice (or sub 1/2 tsp. cinnamon, 1/2 tsp. nutmeg, 1/2 tsp. cloves)

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My favorite time of the year, and when I smell the wonderful aroma of pumpkin and cinnamon from the kitchen I can’t help but to get excited! Yes this is “Punkin” bread as it is what my hubby calls me some times!

  1. Combine the “wet” ingredients in a medium sized bowl – oil, eggs and pumpkin.
  2. Stir in sugars.
  3. In another bowl, combine the remaining dry ingredients.
  4. Slowly add the dry ingredients to the wet and mix until just blended.
  5. Pour the batter into a buttered bread pan.
  6. Place the loaf pan on a wire rack in a 6-Quart or larger slow cooker.  If your slow cooker doesn’t have a wire rack insert, crumple foil to sit between the bottom of the slow cooker and the bread pan (to prevent burning.)
  7. Place a paper towel over the slow cooker and top with the lid.
  8. Cook on High for 3 hours or until a knife comes out clean when testing the bread.

Happy Crocking!

For over 400 more recipes, click here to get my eBook “Get Crocked: The Definitive Guide to Slow Cooking”



Crock Pot Punkin Bread - Nutrition

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