Slow Cooker Pumpkin Bread Recipe
This Slow Cooker Pumpkin Bread recipe is so easy and it cooks right inside of your slow cooker! The texture turned out more of like a brownie than a cake… but it still tasted amazing!
Prep Time15 minutes mins
Cook Time3 hours hrs
Total Time3 hours hrs 15 minutes mins
Course: Snack
Cuisine: American
Keyword: easy slow cooker recipe, pumpkin bread, slow cooker bread, sweet bread
Servings: 10
Calories: 291kcal
Large Bowl
Non-stick Cooking Spray
Slow Cooker
- ¾ 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 butter melted
- 1 cup 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 slow cooker from heat and let cool for 10-15 minutes. Flip onto a platter and serve at warm or room temperature.
Calories: 291kcal | Carbohydrates: 42g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 257mg | Potassium: 109mg | Fiber: 1g | Sugar: 21g | Vitamin A: 3250IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 2mg