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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 mins
Cook Time3 hrs
Total Time3 hrs 15 mins
Course: Snack
Cuisine: American
Keyword: easy slow cooker recipe, pumpkin bread, slow cooker bread, sweet bread
Servings: 10
Calories: 291kcal

Equipment

  • Large Bowl
  • Non-stick Cooking Spray
  • Slow Cooker

Ingredients

  • 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

Instructions

  • 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.

Nutrition

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