Warm Pumpkin-Blueberry Bread, Slow Cooker

Annacia *


This sweet, buttery bread with a biscuitlike texture is delicately spiced. Use fresh blueberries, if possible, but if you only have frozen berries like me, stir them into the batter without thawing them.

Featured Pinch Tips Video

☆☆☆☆☆ 0 votes
15 Min
2 Hr 30 Min
Slow Cooker Crock Pot


nonstick cooking spray
3/4 c
canned pumpkin
1/2 c
2 Tbsp
packed brown sugar
2 c
all-purpose flour
2 tsp
baking powder
1 1/2 tsp
pumpkin pie spice
1 tsp
1/4 c
cold butter, cubed
3/4 c
fresh blueberries
1 Tbsp
all-purpose flour
1/2 c
maple syrup
2 Tbsp
melted butter
1/2 c
chopped pecans


1Coat a 4-quart oval slow cooker with cooking spray. In a medium bowl stir together pumpkin, half-and-half, and brown sugar; set aside.
2In a large bowl stir together the 2 cups flour, the baking powder, pumpkin pie spice, and salt.
Using a pastry blender, cut in the 1/4 cup cold butter until pieces are pea-size.
Add pumpkin mixture all at once to flour mixture.
Stir just until combined.
In a small bowl combine blueberries and the 1 tablespoon flour; toss until berries are coated.
Fold berries into flour mixture.
3Spoon mixture into prepared slow cooker.
Pour maple syrup and the 2 tablespoons melted butter over mixture in slow cooker; sprinkle with pecans
4Cover and cook on high-heat setting for 2 to 2-1/2 hours.
Turn off slow cooker.
Carefully remove lid so condensation from lid does not drip onto bread.
Cover opening of slow cooker completely with paper towels; place lid on top.
Cool for 30 to 45 minutes.
Serve bread warm from slow cooker.

About this Recipe

Course/Dish: Sweet Breads
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian, Soy Free