| Crockpot Pumpkin Bread |
|
Recipe type: Bread
Prep time: 15 mins
Cook time: 3 hours
Total time: 3 hours 15 mins
Serves: 4-6
This is an amazingly simple pumpkin bread recipe that will leave you wanting MORE. I cooking the bread in the crockpot instead of the oven so I didn’t warm my home on a hot day! A side effect of slow cooking the bread, it’s incredibly moist!
Ingredients
- 1/2 cup of oil
- 1/2 cup of sugar
- 1/2 cup of packed brown sugar
- 2 eggs (beaten)
- 1 can of pumpkin
- 1 1/2 cup of flour (sifted)
- 1/4 tsp. of salt
- 1/2 tsp. of cinnamon
- 1/2 tsp. of nutmeg
- 1 tsp. of baking soda
Instructions
- Blend the oil and both of the sugars into a large bowl.
- Then, stir in the beaten eggs and canned pumpkin. Add the remaining dry ingredients and mix thoroughly.
- Pour the batter into a greased or oiled bread pan. (I used a canola oil spray that worked just fine.
- Now add two cups of water to your crockpot and place the pan into a crock pot.
- Cover the top of the crockpot with eight-ten paper towels. This is to trap condensation and keep the bread from becoming mushy.
- Place the crock pot lid on top of the crockpot (I tried to make sure the paper towels were trapped around the lid so they didn’t slip) and bake on high 2 1/2 to 3 hours.
Enjoy! Don’t forget to PIN this recipe!!
if you have Pinterest and remember to follow us!!
April 11, 2012 · Dee ·
Is it the small can of pumpkin or the large can?
April 11, 2012 · Nate ·
Its the small can.
September 22, 2012 · Lisa ·
Yikes. I think this must be what went wrong. I cooked it the full 3 hours but it is still too gooey and not looking fully baked. Putting it in oven now in hope of saving it …
September 22, 2012 · Lisa ·
Note: I used the 796ml can of pure pumpkin puree.
September 22, 2012 · Lisa ·
40 minutes in the oven at 350F (after 3 hours in the crock pot) and I have to admit defeat. This just isn’t working. It’s sort of a pumpkin pudding. We’re eating it, but the taste is also too bland. I think maybe it needs double the spice.
October 28, 2012 · Nicole ·
That is 2 times the amount of pumpkin you are supposed to use.
October 9, 2012 · Kate ·
I saw this recipe on Pinterest and it sounds delicious. I do have it in my crockpot right now and will post the results of my experiment in a few hours. The reason I’m considering it an experiment is because the recipe was a bit vague. It would be great if the authors would go back and edit the recipe to mention that it is, indeed, a 15 oz. (425 grams) can of pumpkin, and the size crockpot that is required. I have a 4 qt. round crockpot and had to change the container to a round 1 qt. pyrex bowl. Hoping it turns out!
October 9, 2012 · Kate ·
Success!! So, editing the original recipe, I used 15 oz. pumpkin, 1 tsp. each of cinnamon and nutmeg, placed the mixture in a greased 6 c. round Pyrex bowl (for a 4 qt. round crockpot)and “baked” for a little over 2 hours (at 7200′ altitude). The texture is perfect!
October 28, 2012 · Nicole ·
I used 15 oz of pumpkin, added chocolate chunks, and baked it in the oven for 50 minutes at 350 degrees and it turned out awesome.
April 11, 2012 · Dee ·
Thanks. Gonna make it this w/e.
April 11, 2012 · Shena ·
I don’t understand what you mean by step 5 and 6. What do you mean buy “can”? This is a great idea.
April 11, 2012 · Nate ·
Sorry, we meant crockpot.
April 11, 2012 · Tiffany ·
Do i place paper towels over bread pan or top of cockpot?
April 11, 2012 · Nate ·
You place the paper towels over the crockpot. The paper towels will get soggy from the moisture that is trapped, and the bread will be nice and moist. I try to use the top of the crockpot to secure the paper towels.
April 11, 2012 · Stephanie ·
what do you mean when you say “5.Cover the top of the can?” do you mean cover the top of the “pan?” thx!
April 11, 2012 · Stephanie ·
sorry! I just read the last comments posted whre you clarified this. thanks, this looks delish. I am going to attempt a sugar free version
April 12, 2012 · Alyssa ·
I know the purpose of this recipe is the convenience of a crock pot but I don’t have one. I still want to make it though. Wondering what temp and how long in the oven?
September 2, 2012 · Lindsay Morgan ·
325 for 50-60 minutes! It will come out perfectly.
April 23, 2012 · Lisa ·
i made this for my family using whole wheat flour, adding more cinnamon and adding raisins & cranberries! LOVED it! Even better the second day! Thank you for sharing!
April 23, 2012 · Nate ·
Wonderful!!!
May 15, 2012 · Mary ·
I didn’t have any problems with understanding the directions, and I did them exactly as you said. At 2 1/2 hours mine looked uncooked and I replaced the paper towels which were very wet (I used a lot). At 3 1/2 hours it still doesn’t look quite done. The top doesn’t look like yours – mine looks raw on top. Any ideas of what to change? It looks like Lisa and Nate liked it. Not sure how to rate it yet.
May 15, 2012 · Nate ·
Mary, if it seems under-done just let it go for longer. Every crock is different, we did this recipe in our NEW crockpot and it came out moist. My wife LOVED it, while I thought it could have used another 30 minutes. Let it bake a little while longer and hopefully it will set up!
June 4, 2012 · Charms ·
love the idea of this recipe, Im from Australia and we dont have pumpkin in cans, so do you think i could use mashed pumpkin, if so how much? 1 cup?
June 11, 2012 · Teresa S. ·
Yes, you would just use cooked, smashed pumpkin. I think 2 cups would be good. The cans are about 2 cups of product.
June 10, 2012 · Heather ·
This was fantastic! Thank you for sharing!
June 11, 2012 · Teresa S. ·
I’ve got this in the crockpot right now. I used Splenda blend for both the white sugar and the brown sugar. I also used applesauce instead of oil. Can’t wait to eat it!
June 12, 2012 · Beth ·
How did it come out with the appleauce instead of oil? I’m really curious to know!
June 12, 2012 · Teresa S. ·
It turned out very dense and way too moist (who knew that would be possible?). I think I’ll try this recipe again without making any changes. Though, I certainly can’t say for sure that the changes I made were the reason for my results.
June 19, 2012 · Meredith ·
Looks delish — what size crockpot did you use?
July 7, 2012 · Robin ·
What if you didn’t use water in the crockpot under the pan and elevated the pan on foil balls like in other crockpot bread recipes? Wouldn’t that bake it without making it too moist?
July 8, 2012 · Rebecca ·
You place the paper towel over the opening of the crockpot and then put the lid on.
July 24, 2012 · Linda ·
OK. I’m stumped. Where do I get the pan that fits inside the crockpot to hold the batter? I have a 4-qt round and a 6-qt oval shaped pot. I love your site. Thanks.
July 24, 2012 · Cindy ·
Linda,
I wondered that myself but I think that for the purposes of this recipe a slow cooker is being used and referred to as a crock pot. I guess we’ll see if I’m correct if you get a response to your question.
October 7, 2012 · Beth ·
I’m using a six quart corningware Electrics crock pot, oval shaped. And a full size loaf pan just fits inside.
July 25, 2012 · Megan ·
Could you use a Tea Towel instead of paper towel?
September 22, 2012 · Lisa ·
I did. I didn’t want the bleaching chemicals from the paper towels to mess up the flavour.
July 25, 2012 · Lisi ·
Can you use the pan the came with my bread machine?
July 25, 2012 · Becky H ·
Well…I was so over joyed to bake this in my (oval ) crock pot, i have learned a lesson…always read recipe before you start one! I didnt have a pan to put the batter in to fit the crock pot! thanks for nothing! I have however, put all this in my cast iron skillet and am baking it, i hope it turns out.
September 2, 2012 · Kat ·
A one-star review and a “thanks for nothing” because YOU screwed up?! Rude!!
September 11, 2012 · Leslie P ·
@Kat, I think you hit the nail on the head. I’ve done dumb things when reading a recipe,(leaving out an ingredient or not reading the time right) but that wasn’t the recipes fault. It was mine. That review was way harsh. Becky H., maybe next time you should calm yourself and actually read the recipe.
October 22, 2012 · Cindy ·
I just made this recipe last night. It turned out Wonderful! I followed the recipe exactly. I think the way the crock pot made the bread turn out super moist is way better than how it would have been in the oven. One question…how can you blame the author of the recipe for something that was Your fault? Saying “thanks for nothing” because you didn’t think to check the size of your pan first is a bit immature.
July 30, 2012 · Danielle ·
I just made this last night and it turned out pretty fantastic! I used a 6 qt oval, and a glass loaf pan for the bread. I crumpled some foil and placed on the bottom of the crock to elevate the pan, and then just added 1/2 cup of water around the edge. Instead of paper towels, I used a clean flour sac towel to trap the moisture. The bread cooked for almost exactly 3 hours. Will make this again and am now excited to try other kinds of dessert breads
October 5, 2012 · crissy ·
Ah Im so confused. I havea 6 qt oval crock pot and a glass loaf pan and it does not fit! Did you take the crock pot insert out????
August 5, 2012 · Beth ·
OK, I have fresh (well, now it’s frozen) pumpkin instead of canned. Can you give me the weight or serving size of the can? This sounds like an awesome recipe I’d love to try! Thanks!
August 9, 2012 · Tawni ·
Made this tonight. I did have to cook it for longer than suggested and it seemed to be lacking something. Perhaps doubling the cinnamon? I used whole wheat flour and organic, unbleached cane sugar so perhaps that messed with it.
August 9, 2012 · Danielle @ Itsaharleyyylife ·
this is crazy! Pin Pin Pin!
August 11, 2012 · Tammy ·
I made this afternoon and it was wonderful…. It is a bit moist but I think that just adds to the flavor – I would rather have a bread be moist then dry…. My picky eater asked for seconds she loved it so much! Very Very yummy!
August 14, 2012 · Jessica ·
Fantastic!! I doubled the cinnamon but that was the only change! My Husband and I loved this!
August 16, 2012 · mary plavidal ·
this is wonderful, and loved and easy. am subscribing for more crockpot receipes. it is too hot to use stove and oven.
August 16, 2012 · april lyon ·
I am going to try and use lemon pie filling instead of pumpkin,and omitt the cinnamon and nutmeg.Maybe add in some poppy seeds too
August 19, 2012 · Monica ·
If you use pie filling, I would suggest reducing sugar by at least two thirds, because it is already heavily sweetened. I might also increase the liquids, since pumpkin purée has more moisture than the pie filling. I would suggest a snack size applesauce.
August 20, 2012 · laura orlowski ·
What kind of bread pan fits in a crock pot? I have a round crock pot not an oval one. This sounds delicious!
August 23, 2012 · Leigh Anne ·
What size crockpot?
August 25, 2012 · natalie ·
Reading all the comments is the funniest ever…. I guess cooks can’t leave well enough alone.. I’m not sure i want to try this… It sounds exhausting! I enjoyed reading it..
August 27, 2012 · Sharon Arsenault ·
I calculated this on the Weight Watchers webtools and the entire recipe as written is 77 points. You can divide that by the number of slices to figure points plus value….you’re welcome.
August 31, 2012 · Sylvia Adams ·
This recipe sounds delicious and I would like to try it but I have never come across canned pumpkin in Australia.
Would you kindly tell me the equivalent quantity of fresh cooked pumpkin.
Also, is the flour Plain or Self Raising.
September 5, 2012 · Heather ·
The can of pumpkin weighs 15 ounces (which is approximately 2 cups), and it’s plain flour. Happy baking!
September 2, 2012 · Lindsay Morgan ·
I made this in the oven without making any changes to the batter. Baked at 325 for 55 minutes, til a toothpick inserted in center came out clean. Time may vary for some ovens, but it still came out moist and delicious!
September 6, 2012 · Jenn ·
Kept it in the entire three hours and added semi-sweet chocolate chips to the top. Amazing! It was dangerously delicious! Thank you for sharing!
September 6, 2012 · Britt, Book Habitue ·
PLEASE update post to include the required size can of pumpkin! I made the mistake of mixing the batter before reading the comments, presuming that the “can” indicated was the size I have since it’s the most commonly available here. Not so much. With almost twice as much pumpkin as this apparently calls for, all I got was goo in a loaf pan after twice the cooking time.
We’ll have to try again tomorrow with measured pumpkin rather than the full can.
September 7, 2012 · Chelsea ·
This sounds yummy!
September 7, 2012 · jodi ·
I made this for work and it was a big hit. I added extra cinnamon and a little pumpkin pie spice. Also I threw in a cup of dark chocolate chips. Delicious!
September 8, 2012 · Nola ·
This reminds me of a steamed pudding technique. I am going to try the mixture and microwaving it instead (in microwave safe bowl:-) I found that I could do a steamed pudding in a few minutes compared to the 2-3 hours my mom would take to make a steamed pudding. Hope it will work with these ingredients.
September 8, 2012 · Shelby ·
did you use pumpkin soild or the pumpkin pie canned mix?
September 9, 2012 · Jackie ·
Just made this, my bread pan didn’t fit in my crockpot so I baked it in the oven. It turned out perfect! Moist and delicious! Thanks for the recipe!
September 11, 2012 · Tasty Tuesday: CrockPot Specials | That Next Chapter… ·
[...] Crockpot Pumpkin Bread [...]
September 14, 2012 · MIchelle ·
Made this last night for my family, didn’t have time to put in the crockpot so I made it in the oven. It was delicious and moist!!! Added my own touches such as more brown sugar, pecans and allspice. Will try in crockpot when I have more time! Thanks for a fast, easy and delicious recipe
September 14, 2012 · Carrie ·
Made this yesterday and I am still eating it. I followed the recipe exactly and it’s perfect.
September 14, 2012 · Carrie ·
Oooooop’s 5 stars!
September 15, 2012 · Erin ·
Yum! This was so good and moist. I baked in the oven for 55 min. Perfect. So easy to make. I’m considering adding a Nutella swirl to the top next time.
September 16, 2012 · Margaret ·
I saw a couple of people were trying this with Splenda or Splenda blend. How did it turn out?
September 17, 2012 · Amanda ·
Just finished baking this and it turned out great! I made a few changes though. Instead of canned pumpkin I used pie filling, added 1/3 cup of sweetened apple sauce, only sugar I added was 1 tbsp brown sugar, put some pumpkin seeds on top and sprinkled on a pinch of brown sugar.
Thanks so much for the recipe
September 18, 2012 · Amanda Lesh ·
Does the bottom of my bread pan have to be touching the water? If so can I add more because it is kind of resting on the inner edges of the crock pot, it wont fully fit down inside it. Or should I just do the oven thing? I hope to get a quick response as it is all ready to go. Should have checked to see if it fit first :/ Silly me.
September 19, 2012 · Kerry ·
I had the same issue but I still went ahead with it…I added a little more water until the water touched the bottom of the bread pan. My bread wasn’t all the way done when I took it out, however. I just put it in the oven for 10 or so minutes until it looked more solid up top. Hope that helps!
September 18, 2012 · Kathryn ·
Ok… this recipe rocks and is super forgiving! I decided to make this as muffins! It made 12 standard muffins, so next time I know I need to double it and make them jumbo muffins! I put a cinnamon crumb topping on them and topped them with pecans for the last 10 minutes of baking! Also I don’t have a sifter so I just guessed with the flour and it worked just fine! I baked them at 325 for 35 minutes! YUM! My only complaint is they won’t cool fast enough lol! Seriously… these came out amazing!
September 18, 2012 · Linda ·
It worked! Used my round crockpot . Had to use foil over the paper towels to tightly seal and put lid over this. Use 16oz canned pumpkin. Cooked 3 hrs on high temp
September 21, 2012 · Christa ·
So, do you use the pumpkin purée or what kind of canned pumpkin do you use?
September 22, 2012 · Billie ·
Can I replace the sugars with Splenda?
September 23, 2012 · michelle boley ·
for the team
September 24, 2012 · dawn ·
I just made this recipe this morning. I only had a stoneware bread pan that wouldn’t fit in my crockpot so, I used 4 canning jars instead. The only other thing I changed was to use a terry cloth dish towel instead of paper towels. I must say that it turned out amazing! Thanks for this recipe, I love it!
December 30, 2012 · Jana ·
Oohh good idea! Individual ones to put in the fridge for a quick breakfast. I’ll have to try it this way.
September 27, 2012 · Cooking Ripe! ·
How fun! I’ve never tried cooking break in my crock before, but this sounds great – and I bet it smells heavenly when it’s cooking.
Readers may prefer to use fresh homemade pumpkin puree. Here’s the recipe: http://cookingripe.wordpress.com/2012/09/26/homemade-pumpkin-puree/
September 27, 2012 · Crowd Pleasing Crockpot Pumpkin Bread | Party People ·
[...] Recipe taken from: http://www.letsgetcrockin.com/2012/04/crockpot-pumpkin-bread/ [...]
September 29, 2012 · Britta ·
This bread has become a house favorite!! So moist and delicious, and loved by everyone. I baked it in the oven at 325 degrees for 55 minutes, and it came out with a great crunch on top and moist in the middle. I also used whole wheat flour and added 1/2 cup of Hershey’s cinnamon chips.
AWESOME recipe, thanks so much!
September 30, 2012 · Katie ·
Made this and baked it in the oven instead of crock pot. It was definitely moist but didn’t have as much flavor as I expected. I’m going to try it again, but next time I’ll add more cinnamon and nutmeg and maybe even add a little ginger.
October 2, 2012 · Brittany ·
My hubby loves this every time I make it! I also used a clean kitchen towel instead of paper towels, and added about a cup of dark chocolate chips to the batter. This recipe is definitely forgiving…I didn’t have nutmeg so I used pumpkin pie spice and extra cinnamon and it came out amazingly! Love this recipe so much!
October 4, 2012 · susan ·
Haven’t tried this recipe yet, but anxious to.
October 4, 2012 · Sally ·
This recipe turned out soooo good. I did double the cinnamon after reading reviews and it was very very good!
I cooked in my crockpot for 2 hours and 55min and it was fully done to perfection. Im guessing maybe the people that said it was not done may have lifted the lid of the crockpot. Rule of thumb: if you life the lid of the crockpot it usually adds 30min of cook time.
Thanks for the recipe, I will make this over and over again.
October 4, 2012 · Sally ·
oh, another bonus, I used the paper towels and it leaves a cute indention on the top of the loaf. Makes it look like I put extra effort into it:)
October 5, 2012 · Theresa Garcia ·
I made this last night. Like most recipes on line, I like to read to comments of the followers they always help. I only found the large can of pumpkin puree so I measured out 2 cups as they mentioned. I also doubled the cinnamon and I used a silicone bread pan popped it in my oval hamilton beach programable crock pot and used about 6 paper towels. My bread came out perfect!! Moist and yummy. Cooking time and mine was 2hrs and 40 minutes. I checked it often as I have never baked bread before in a crock pot. Its the pumpkin version of banana bread I feel. Thanks!! Will make again. Next day still is a good as the first or maybe even better??
October 5, 2012 · Vonni ·
Ok, you guys should read other posts that answer the same question several times. It’s plain canned pumpkin, the smaller can.
October 6, 2012 · Pumpkin Bread in an RV Oven vs the Crockpot | ·
[...] found instructions for crockpot bread, here. I used my all-time favorite Super Easy Pumpkin Bread recipe, which I got from my friend, Lisa, [...]
October 7, 2012 · Jessica ·
I made this – came out great! After reading most of the reviews, I decided to raise the bread pan off of the floor of my 6qt oval crock (used 4 spoons) and added just 1/2 cup of water. Used clean kitchen towel instead of paper towels, too. We ate it hot out of crock, in slices, with butter and honey. Was like warm bread pudding. The small part we didn’t eat cooled and set up very nicely. Want to try in conventional oven soon to see the difference.
October 11, 2012 · Rhonda ·
I made this today…it it’s wonderful! I made a cream cheese frosting for mine! Thanks for this recipe. Can’t wait for the hubby to get home tomorrow and try it!
October 12, 2012 · Day 12 | Orangetober Pumpkin Challenge ·
[...] http://www.letsgetcrockin.com/2012/04/crockpot-pumpkin-bread/ [...]
October 14, 2012 · Mandy ·
Absolutely incredible!!!! I followed the instructions and ingredients except I only cooked it for just over 2 hours. It was amazing!!!
October 14, 2012 · Mandy ·
Forgot to say that I also used a kitchen hand towel instead of paper towels!
October 14, 2012 · L ·
so I’m wondering why we can’t just put the batter in the crock pot without adding an extra pan? I’m a little new to baking
October 16, 2012 · Lindsay ·
Sounds like it would be easier to just bake regular pumpkin bread in the oven. lol
October 16, 2012 · Monster Mash | splendid medicine ·
[...] and thought it would be a good opportunity to get to know her a little bit better. So I made the pumpkin bread and zipped up my banana costume like a [...]
October 18, 2012 · Stacey ·
I made this yesterday for a class I am participating in. I “baked/steamed” it for 2 hours in smaller loaf pans (gift sized that I used for Christmas gifts). When it was reasonably done, I took the pans out of the crockpots (I have a 3 pot crockpot, and each pan nestled into the crock perfectly), then made a streusel topping. I put all 3 loaf pans into a larger cake pan, filled that pan with hot water to about 1/4″ on the loaf pans, piled the streusel/crumb topping onto the tops of the pumpkin’ bread and baked for 15 more minutes then broiled the topping on low until it had a nice golden color.
It was a HIT!
I did add more sugar and about 2 Tbsp of molasses to the batter. I would add more cinnamon and nutmeg as well.
I give it 5 stars because of the steaming technique and the super extra moistness of the bread! Yummy!
October 18, 2012 · Stacey ·
*****
for some reason I can’t rate it with 5 stars….BUT IT IS DEFINITELY A 5 STAR RECIPE IN MY BOOK!
October 19, 2012 · Robin ·
If you just use a disposable foil loaf pan and fold up the “lip” on each end, it will fit the crock perfectly.
October 19, 2012 · Claire ·
Made these in the oven tonight, 325 for around 50-60 minutes in an 8×8 pan. I subbed the oil for natural applesauce, added 1/3 cup sugar and 1/3 cup turbinado sugar (I would have added 1 cup turbinado if I wanted it to be sweeter, my changes made it much less sweet, but still great. I added about 1 t pumpkin pie spice, 1/2 t cinnamon, and 1/4 t nutmeg. The bread turned out very moist! With this lower level of sweetness, I think it would have been perfect with some chocolate or butterscotch chips added! Definitely one I would make again… maybe with turbinado and some honey…
October 20, 2012 · Bernice ·
These reviews are quite funny. I agree, it is alot easier to just bake the darn thing in the oven. Also when I saw the recipe for Crockpot Pumpkin Bread I thought everything went literally into the crockpot like regular but instead you are actually using the crockpot as your oven basically and putting all your ingredients into something else that gets put into the crockpot. Seems a bit redundant doesnt it? Just use the oven already, its definitely faster and in the fall a nice warm oven helps to heat a cold house.
November 4, 2012 · Anna ·
I live in the tropics. Baking something in the oven heats up the entire kitchen. Anytime I can use a crockpot instead I do. We still like to enjoy homebaked items~~ we just don’t like heating up the entire kitchen to do so…
October 20, 2012 · Mydaisygirl ·
just made the pumpkin crock bread. OMG it is fantastic. Planning on making another one as I know this will not last in my house. Thanks for sharing something delicious and easy to make. I will definately share with others.
October 21, 2012 · Buckeyemomma ·
I tried making this in the oven to save some time. It’s now been in there an hour and 15 minutes and is burnt around the outside and raw in the middle, even though I followed the recipe. Very disappointed.
October 28, 2012 · anonymous ·
how did you follow the recipe if you put it in the oven? pure ignorance!
October 27, 2012 · Urkiddn! ·
The recipe is set up to work in a crockpot…not an oven.
It was delicious, moist, and a big hit at home as well as at work. I want to ask the creator about adding cranberries and nuts. Is it okay to simply add them without making adjustments for the berries and nuts possibly soaking up to much of the moisture?
November 4, 2012 · JessicaN ·
You won’t have to worry about them soaking up too much of the moisture. The berries will only take a up a little sitting in the batter, but if the batter around it needs more moisture as it is cooking it will ‘steal’ it back. Happy Baking
October 28, 2012 · Lorilorit ·
Can I just bake this in my crock pot without using a loaf pan?
October 29, 2012 · Katie at Mom's Kitchen Handbook ·
I love how tender quick breads turn out in the crock pot. Yours looks beautiful. I did a similar bread using whole wheat flour and crystalized ginger for flavor. You can find it here if you’re interested: http://www.momskitchenhandbook.com/breakfast/ginger-walnut-pumpkin-bread-baked-in-surprisea-slow-cooker/
October 31, 2012 · C.Port ·
Made this today and O.M.G.! This is soooo good. I love the pumpkin bread at Starbucks and have never found a recipe close to it until now. I doubled the sugar (nothing at Starbucks is good for you), and I had to go to 4 hours on my slow cooker. I love this because of how moist it is and because I don’t have over cooked bottom and sides like when I cook it in the oven – I’m not the world’s best baker. When I first took it out I thought I might have messed something up because it seemed too moist, but when it cooled it was perfection! Thank you for sharing this great recipe – def a keeper!
October 31, 2012 · Crockpot Pumpkin Bread « Panda Poses ·
[...] ice cream, pumpkin cookies, and (my favorite) pumpkin bread. I got this recipe from Nate at Let’s Get Crockin’. I tweaked it a little bit because I thought the original recipe was a bit bland. I added more [...]
November 1, 2012 · Meaghan ·
Hey there!
So mine is cooking right now, but the one thing I am extremely nervous about is the paper towels… Your 100% they are okay?! Haha.
November 4, 2012 · JessicaN ·
No worries about the paper towels unless you actually set the paper towel on top of the batter. You want them to lay across the top, like a lid, just to catch all the condensation. One lady a while back, however, posted that she likes the paper towels because it leaves a print on top of her bread, so you may be able to have the middle part resting on there a little so it bakes a pattern if you wanted.
November 5, 2012 · shannon ·
I want to make this but the pan I have is too big for my crockpot…. So how and can I do it in the oven??? I have never made bread before But I love pumpkin bread so does hubby and the kids…. So help please!
November 9, 2012 · Rowdy ·
Alright so I’m a dude and a broke college student at the University of Alabama…Roll Tide!!! But I recently bought a crock pot and now all I want to do is make things in it and this sounds awesome. One problem. I have a 4.5qt round crock pot, therefore I can’t use the normal pan. My question is can I use a coffee can? Please help, I want to make this soon!
November 17, 2012 · Shani ·
Don’t know about a coffee can-guess you could always try-I personally think it might work! however, you can bake it in the oven at 350 for about 45min.-you can tell it’s done if it’s a little browned on top, and the sides are starting to pull away from the pan.
November 16, 2012 · Crockpot Pumpkin Bread! | DR. LILL ·
[...] from LetsGetsCrockin.com Like this:LikeBe the first to like this. November 16, 2012 by Lillian Categories: Eye Candy, [...]
November 21, 2012 · Jessie ·
I was wondering for the people who put it in the oven did you use the crock pot at all or just baked it for the 50-60 min. at 350?
November 21, 2012 · Pieces of Pinterest. Crockpot Pumpkin Bread ·
[...] recipe I had to try, especially since it’s almost Thanksgiving! The problem I found with the original Pinterest post was people had alot of questions about this recipe since it’s a nonconventional way to make [...]
November 21, 2012 · bloomsy ·
I give this recipe a 5 because it is easy and so very good!!! I did not use splenda or chocolate chips or whole wheat flour because it is good just the way it is. Thanks for sharing it with me!
November 25, 2012 · Sassymomma ·
Made this today and it came out wonderful!! Baked for 3 hrs the only thing I did different was substitute the oil for fat free plain yogurt! DELISH!
December 10, 2012 · Meghan ·
Do you have to make adjustments for higher elevations? I live at 7800 feet…Thanks!!
January 28, 2013 · 77 Healthy Crockpot Recipes! | Nicole Jones Fitness ·
[...] Pumpkin Bread This simple recipe comes together in about three hours including prep time. It’s not too sweet, so [...]
February 1, 2013 · Dawn ·
I love this recipe. Have made 3 loaves. Used 1 cup pumpkin (per same recipe found on another site), and followed the remaining instructions exactly and cooked in slow cooker on high for 3 hours. Very easy to make, moist, and tastey! Making a loaf now to take to my college student son who has come down with a virus.
February 22, 2013 · TOP 101 Fall Crock Pot Recipes! ·
[...] Pumpkin Bread [...]
February 23, 2013 · syr ·
I decided to be lazy and put the batter directly into the crockpot instead of dealing with an additional pan…it turned out perfectly! I want to go scoop out seconds but there are just too many calories! I’m looking forward to making some lower calorie substitutions next time to see if it turns out as nicely! Yummmmm!!!
February 24, 2013 · syr ·
Thought I should add that it went into a 2-quart crockpot. And I’m about to have some for breakfast!!
March 26, 2013 · Kari ·
This is my new favorite pumpkin bread recipe! I used a 6 qt slow cooker with a silicone bread pan. My favorite part of any bread is the soft inside (not gooey, I just don’t like the crust that well) and the entire loaf of bread is this texture! I loved it! I did double the cinnamon and put a dash of cloves. Ah-mazing! I’m almost tempted to try my banana bread recipe in the crock pot because I love the way this turned out. Brilliant idea!
March 31, 2013 · Kandy ·
I would request that the author of this recipe update the size of the can of pumpkin so that people making this don’t have to read through all the comments. Will be making this soon as it sounds delish! Liked all the positive comments and additions!
April 21, 2013 · Bernard Lebold ·
Worldwide, there is no sharp distinction between “bananas” and “plantains”. Especially in the Americas and Europe, “banana” usually refers to soft, sweet, dessert bananas, particularly those of the Cavendish group, which are the main exports from banana-growing countries. By contrast, Musa cultivars with firmer, starchier fruit are called “plantains”. In other regions, such as Southeast Asia, many more kinds of banana are grown and eaten, so the simple two-fold distinction is not useful and is not made in local languages..
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May 19, 2013 · Crockpot Pumpkin Bread | fenstervision ·
[...] Crockpot Punkin Bread with blueberry, spinach, coconut smoothies and kaffee on the balcon. Good way to start the day! Share this:TwitterFacebookLike this:Like Loading… [...]