Whenever I go to the pantry to make something I still go straight to the pumpkin. I could eat it right out of the can right now… okay… I guess not right out of the can. But I sure could eat all things pumpkin right now! This recipe is so easy and it cooks right inside of your crock pot! The texture turned out more of like a brownie than a cake… but it still tasted amazing!
Happy Pumpkin Season!
Slow Cooker Pumpkin Bread
3/4 cup canned Pumpkin
4 ounces Cream cheese, softened
1 Cup Sugar
1 Teaspoon Baking soda
2 Cups Flour
1 Teaspoon Cinnamon
8 Tablespoons of butter, melted
1 Cup of milk chocolate chips
In a large bowl, mix the pumpkin and cream cheese together. I used my hand mixer and it worked great.
Mix in the eggs, butter, and sugar. Once those are mixed add the flour, baking soda, and cinnamon. Then gently stir in the chocolate chips.
Spray bottom of slow cooker with baking spray and pour batter into it.
Cover and cook on HIGH for 3 hours or until toothpick inserted comes out clean. The outsides might be a little darker brown, just make sure the inside is done so it isn’t gooey.
When done, remove slowcooker from heat and let cool for 10-15 minutes. Flip onto a platter and serve at warm
or room temperature. Serve with Honey butter, butter, or even ice cream!
These are the specific items we used to make this delicious recipe!
Want more Six Sisters’ Stuff??
Our cookbook makes a wonderful gift (and it’s priced right at less than $18!) . . . you can check it out HERE.