Pumpkin-blueberry bread

Pumpkin-blueberry Bread Recipe

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sherry monfils


An unusual combination, but yummy none the less! I serve w/ a blueberry jam.


☆☆☆☆☆ 0 votes

20 Min
3 Hr
Slow Cooker Crock Pot


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  • 3/4
    canned pumpkin
  • 1/2 c
    light cream
  • 2 Tbsp
    light brown sugar
  • 2 c
  • 2 tsp
    baking powder
  • 1-1/2 tsp
    pumpkin pie spice
  • 1/4 c
    cold butter, cubed
  • 1 c
    blueberries, i used wild blueberries
  • 1 Tbsp
  • 1/2 c
    real maple syrup
  • 2 Tbsp
    melted butter
  • 1/2 c
    toasted, chopped pecans

How to Make Pumpkin-blueberry bread


  1. Spray inside of a 4-quart slow-cooker w/ cooking spray. In medium bowl, mix together pumpkin, light cream and brown sugar. In lg bowl, stir together 2 cups flour, baking powder and pumpkin spice.
  2. Using 2 forks, mix in cold butter cubes until crumbly. Stir in pumpkin-light cream mix until combined. In small bowl, combine blueberries and 1 tbsp flour. Toss to coat. Fold blueberries into batter mix. Spoon mix into cooker.
  3. Pour syrup and melted buuter over mix. Sprinkle w/ pecans. Cover, cook on high for 2-1/2 hrs. Turn cooker off. Remove lid, and cover opening w/ paper towels. Place lid on top of paper towels and let sit 30 mins. Serve warm.

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About Pumpkin-blueberry bread

Main Ingredient: Fruit
Regional Style: American
Other Tags: For Kids, Healthy

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