pumpkin-blueberry bread

Name: Pumpkin-blueberry bread
Prep time: 20 min
Cook time: 3 h
Yield: 8
Cuisine: American
Ingredients: 3/4 - canned pumpkin; 1/2 cup(s) light cream; 2 tablespoon(s) light brown sugar; 2 cup(s) flour; 2 teaspoon(s) baking powder; 1-1/2 teaspoon(s) pumpkin pie spice; 1/4 cup(s) cold butter, cubed; 1 cup(s) blueberries, i used wild blueberries; 1 tablespoon(s) flour; 1/2 cup(s) real maple syrup; 2 tablespoon(s) melted butter; 1/2 cup(s) toasted, chopped pecans

29 Pinches

sherry monfils

worcester, MA

Updated on Nov 2, 2013

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

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prep time 20 Min

cook time 3 Hr

method Slow Cooker Crock Pot

yield 8-10 serving(s)

Ingredients

3/4 - canned pumpkin
1/2 cup light cream
2 tablespoons light brown sugar
2 cups flour
2 teaspoons baking powder
1-1/2 teaspoon pumpkin pie spice
1/4 cup cold butter, cubed
1 cup blueberries, i used wild blueberries
1 tablespoon flour
1/2 cup real maple syrup
2 tablespoons melted butter
1/2 cup toasted, chopped pecans

How To Make pumpkin-blueberry bread

Step 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.

Step 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.
Step 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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