Bread, Dessert, Pumpkin, Recipes, Slow Cooker

Slow Cooker Pumpkin Bread

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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

2 Eggs

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!


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  1. Judy says

    I would make this right now if I knew what size the can of pumpkin was. I only buy the large cans and that seems like quite a bit but I note it is quite moist and quite orange.

  2. Ashley says

    Looks yummy! So for the cream cheese I’m guessing it’s a total of 4 oz you use right? Cause 8 oz would be a whole block of cream cheese. Thanks

    • Cyd says

      Hi Ashley. Yes, just use half of the 8 ounce block. Only need 4 ounces. Guess you can make it again and use your leftover cream cheese!

  3. JSmurphy says

    This was absolutely DeLish!!! I made this last night and besides being a little brunt on the edges it was fantastic! I would say if your slow cooker high setting is really hot you may need to turn it to low at about 2 hours and then check on it at 2.5 hours… I think walnuts or pecans would be great in this too!

  4. Anne-Marie Marais says

    Just made this, so far pretty yummy. I used semi sweet mini chocolate chips, also used brown sugar instead of white sugar and added a bit of nutmeg, as I like a little more spice with my pumpkin treats.

    The edges started to burn about half way through, but I just shaved off those burnt edges when I took it out. Turned down to low with 1.25 hours left. It was done in about 2hrs 40 minutes.

    Can’t wait to share with my family!

  5. Judy says

    This is good. It also bakes up nicely at 325 for 60 to 70 minutes. Next time I will add more cinnamon and maybe some ginger. Thanks for the recipe.

  6. Shelly says

    I have this in the crock pot right now! The batter tasted great! I’ll check it at two hours since most comments said it burnt on the edges!!

  7. Carol says

    I was quickly looking at the recipe and didn’t see the size of the crockpot. I have a 6 qt and a 7 qt will one of these work for this recipe?

  8. Margaret says

    What can I use instead of sugar? I don’t use sugar or artificial sweetners of any kind. How about Agave, Stevia, or maple Syrup?

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