Slow Cooker Pumpkin Bread

 



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

Ingredients

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

 

Directions

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!

krissignature-001_2_2[1][1][1]

 

These are the specific items we used to make this delicious recipe!

            

Want more Six Sisters’ Stuff??

Cookbook Image

Our cookbook makes a wonderful gift (and it’s priced right at less than $18!) . . . you can check it out HERE.

 

Print Friendly
Like It? Share it!

If you enjoyed this post please consider sharing it with a friend

Family recipes, fun ideas, home projects & so much more!

Sign up for our free email newsletter and never miss another great recipe or tutorial.

25 Comments

  1. 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!

  2. 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!

Leave a Comment

Your email address will not be published. Required fields are marked *


6 − = one