warm pumpkin-blueberry bread, slow cooker

Name: Warm Pumpkin-Blueberry Bread, Slow Cooker
Prep time: 15 min
Cook time: 2 h 30 min
Yield: 8
Cuisine: American
Ingredients: - nonstick cooking spray; 3/4 cup(s) canned pumpkin; 1/2 cup(s) half-and-half; 2 tablespoon(s) packed brown sugar; 2 cup(s) all-purpose flour; 2 teaspoon(s) baking powder; 1 1/2 teaspoon(s) pumpkin pie spice; 1 teaspoon(s) salt; 1/4 cup(s) cold butter, cubed; 3/4 cup(s) fresh blueberries; 1 tablespoon(s) all-purpose flour; 1/2 cup(s) maple syrup; 2 tablespoon(s) melted butter; 1/2 cup(s) chopped pecans

review

Private Recipe by

Annacia *

@Annacia

Moose Jaw, SK

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.

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yield 8 serving(s)

prep time 15 Min

cook time 2 Hr 30 Min

method Slow Cooker Crock Pot

Ingredients For warm pumpkin-blueberry bread, slow cooker

nonstick cooking spray
3/4 c

canned pumpkin
1/2 c

half-and-half
2 Tbsp

packed brown sugar
2 c

all-purpose flour
2 tsp

baking powder
1 1/2 tsp

pumpkin pie spice
1 tsp

salt
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

How To Make warm pumpkin-blueberry bread, slow cooker

1
Coat a 4-quart oval slow cooker with cooking spray. In a medium bowl stir together pumpkin, half-and-half, and brown sugar; set aside.

2
In 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.
3
Spoon mixture into prepared slow cooker. Pour maple syrup and the 2 tablespoons melted butter over mixture in slow cooker; sprinkle with pecans
4
Cover 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.
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