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!
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.