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.
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.