breakfast

Crockpot Pumpkin Bread- Moist and Easy

Crockpot Pumpkin Bread

Crockpot Pumpkin Bread…No oven, no problem! Fall is almost here so it’s finally time to start baking all of my recipes with pumpkin. (Ok it’s September 1st but close enough) This slow cooker pumpkin is moist, delicious and best of all easy! It has all of the flavors of the classic pumpkin bread with cinnamon and nutmeg. You just mix all your ingredients together then throw it into the slow cooker until it’s ready.

Bonus is that my house still smells like yummy pumpkin bread, which is one of the best parts! Everyone loves pumpkin bread in my house but there is fight between chocolate chips or no chocolate chips so I always end up doing half with chocolate chips and the other half without!

Many people ask me why I do this in the crockpot and I found that my pumpkin bread and my banana bread is actually more moist when I cook it in the crockpot than the oven. I always had a hard time not burning all the corners of the bread pan when I make it in the oven. But if you prefer an oven I included those directions below as well. Also, I like that I don’t have to stay home while the bread is cooking. I can go run a few errands and when I come home the bread is done. Either way you go this pumpkin bread recipe is delicious!

Add in chocolate chips or nuts, like walnuts, to add even more flavor to this pumpkin bread!

Disclaimer- Some links on this page are Amazon affiliate links, meaning at no extra cost to you, I will earn a commission if you click through and make a purchase.

WHAT YOU NEED TO MAKE PUMPKIN BREAD

Butter
Granulated Sugar
Brown Sugar
Pumpkin Puree
2 Eggs
Gluten Free Flour
Salt
Baking Soda
Cinnamon
Nutmeg

HOW TO MAKE PUMPKIN BREAD

Combine the butter and sugars in a large bowl and mix well.

Add pumpkin puree and mix together.

Combine the flour, salt, baking soda, and spices in separate bowl. Mix together.

Add the dry ingredients slowly to the pumpkin mixture. Mix until well combined.

Fold in chocolate chips and nuts if desired.

Line crockpot with parchment paper. If you don’t use parchment paper grease insert generously and then coat in gluten free flour.

Pour pumpkin mixture into crockpot.

Take towel and place over crockpot and then put lid on top. This will catch the condensation while cooking.

Cook on high for 3 hours.

Tips for Making Slow Cooker Pumpkin Bread

*Line your entire Crock Pot with parchment paper. This makes sure the corners don’t get burnt. If you don’t have parchment paper make sure to spray the liner with non stick spray and then spray again!

*Place a towel on top of the slow cooker and place lid on top to help catch condensation.

Oven Option

Preheat the oven to 325°F and set an oven rack in the middle position. Generously grease two 8 x 4-inch loaf pans with butter and dust with gluten free flour.

Bake for 65-75 minutes or until tester comes out clean.

Food Allergies-

Gluten-Free- I make all my recipes gluten-free since my husband has celiac disease, which means he is allergic to gluten. This recipe normally uses regular flour so you will need to use gluten free flour. My favorite is cup for cup. You can buy it on Amazon here. We use it for all of our baking!

Use the same amount of regular flour if you don’t need it to be Gluten Free.

Need A New Crock Pot?

My favorite is this Crock Pot 7 quart Programmable Slow Cooker. First and foremost, I love being able to set the timer in case I’m not home when the food is finished cooking and it just switches to warm. Plus you can lock the lid and just carry it to a party. Not only is it easy to carry but also you will never lose another Tupperware or serving dish again at a potluck party!

Crockpot Pumpkin Bread

5 from 5 votes

Author: Allison Treadwell

Try this simple and easy Pumpkin Bread that is perfect for breakfast or as a yummy snack all week!

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Course : Breakfast

Cuisine : American

Servings : 8 servings

Calories : 451

Total Time : 3 15

Prep Time : 15

Cook Time : 3

Ingredients

1/2 cup melted butter
3/4 cup granulated sugar
1/4 cup packed brown sugar
2 large eggs
15.5 oz canned pumpkin puree
2 cups all purpose gluten free flour my fav is cup for cup
1 teaspoon baking soda
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon kosher salt
1 cup mini chocolate chips optional

US Customary – Metric

Instructions

Line crockpot insert with parchment paper to cover bottom and sides of the slow cooker and spray generously with cooking spray. If you don’t have parchment paper grease the insert with butter or spray then dust bottom and sides with gluten free flour.
In a large bowl, whisk together butter, brown sugar, sugar, and eggs. Add pumpkin and whisk together.
In a separate bowl, whisk together flour, baking soda, cinnamon, nutmeg and salt.
Slowly pour dry ingredients into wet ingredients. Whisk until combined. Add chocolate chips if desired.
Transfer batter into slow cooker and smooth into even layer. Cook on high for 3 hours. Place a towel on top of the slow cooker and place lid on top to help catch condensation.
Remove from slow cooker and cool for 10 minutes.

Nutrition

More Sweet Treats

Looking for more sweet recipes! Try out these easy recipes.

No Bake Peanut Butter Energy Balls

No Bake Cheerio Peanut Butter Bars

Crockpot Overnight Oatmeal with Pumpkin

One of the best ways to wake up on a cool fall morning is to the wonderful smell of pumpkin pie oatmeal filling the air! This easy crockpot pumpkin pie oatmeal is filled with delicious fall flavors and packed with protein from the steel cut oats. Indulge on all things pumpkin spice with this delicious breakfast recipe.

Crockpot Pumpkin Oatmeal

The best part about this pumpkin pie oatmeal is that you can put it together and set the slow cooker to do its thing the night before. In the morning, your breakfast will be hot and ready to enjoy! This recipe can also easily be doubled or tripled to accommodate a larger crowd.

All you have to do is gather all the ingredients and pour them into the crock pot and stir. That’s it…Really!!

Not only can you make it the night before but pumpkin pie oatmeal is so easy to make, you will find yourself making it all the time.

Disclaimer- Some links below are Amazon affiliate links, meaning at no extra cost to you, I will earn a commission if you click through and make a purchase.

Anytime Breakfast Option

Another great perk to this oatmeal is that people can eat it at different times. If your house is like mine, everyone doesn’t wake up at the same time. I often end up making 4 different breakfasts as people get up.

With pumpkin pie oatmeal I just turn it on warm when I wake up and everyone serves themselves when they’re ready to eat.

I always make this crockpot oatmeal when guests stay over, since they can eat whenever they want too! And what a yummy, no stress way to greet them in the morning!

Can I Reheat Oatmeal?

If you have leftovers of this oatmeal, you can store it in an airtight container and reheat it on the stove or in the microwave. You may need to add a little milk when reheating to get the desired consistency.

Why Steel Cut Oats?

If you haven’t had or heard of steel cut oats before, they are whole oats that have been chopped into two or three pieces with steel blades. Unlike rolled oats, which are chopped finer, steel cut oats are less processed and retain much more of their nutritional value. They are also high in fiber and prtein, which will help you feel full longer.

Steel cut oats don’t raise your blood sugar as quickly as other oats, which is great news for diabetics or anyone wanting to maintain a healthy weight.

If you want more details about the glycemic index and how this works for your diet here’s a great article!

The steel cut oats I use in the pumpkin pie oatmeal are also gluten free since we are gluten free in my house. My favorite brand is always Bob’s Red Mill and I just buy them online because I use them all the time! Here’s the link! If you aren’t gluten free you can use any kind of steel cut oats. Ok, now you’re a pro on steel cut oats..let’s get cooking!

How to Make Crockpot Pumpkin Pie Oatmeal

Here are all the ingredients you need to make pumpkin pie oatmeal. Most them you probably already have in your pantry or fridge so it’s a great recipe to make when you are short on time.

Plant based milk or regular milk
Steel cut oats
Unsweetened pumpkin pie puree
Maple Syrup
Cinnamon
Nutmeg
Cloves

How to Make Crockpot Pumpkin Pie Oatmeal

Spray the crockpot with non-stick cooking spray and pour the oats into your crockpot.

Next, pour the milk and scoop pumpkin pie filling into crockpot.

Pour in maple syrup then add nutmeg, cloves and cinnamon.

Mix all ingredients together and cook for 6-8 hours on low.

Slow Cooker Oatmeal Toppings

Once you scoop some of this delicious pumpkin pie oatmeal into your bowl, it’s time to think toppings. The possibilities are endless with this fall flavor oatmeal.

Here are a few of o

Here are a few of our favorites!

Chopped nuts
Dried cranberries
Pumpkin seeds
Chocolate chips
Coconut flakes
Whipped cream or dairy free whipped cream

Serve and enjoy your delicious breakfast!

Side Options for Crockpot Pumpkin Pie Oatmeal

If you’re looking for some sides to serve with this amazing oatmeal, here are some great ideas!

Fruit salad
Bacon or sausage
Scrambled eggs
Breakfast burrito
Pancakes or waffles
Yogurt

Overnight oats are a fantastic option for busy mornings or if you want to meal prep breakfasts for the week. This crockpot pumpkin oatmeal is so easy to make and can easily be doubled or tripled to accommodate a larger crowd. It’s also a great option for guests since it can be served at any time!

Pumpkin pie oatmeal is delicious, nutritious and packed with fall flavors. I hope that you enjoy these delicious oats as much as we do. Give this yummy recipe a try and let us know what you think!

Looking for more Crockpot Breakfast Ideas?

Slow Cooker Banana Bread

Crockpot Egg Casserole

Crockpot French Toast

Food Allergies

Gluten Free – I make everything gluten free in our house because my husband has celiac disease, which is when you are allergic to gluten. Oatmeal is actually gluten free but there can be cross contamination when it is farmed or processed in a facility with other grains that are not gluten free. That is why I always use gluten free oats like Bob’s Red Mill.

If you are not gluten free swap the gluten free steel cut oats for any steel cut oats.

Need A New Crock Pot?

Crockpot Pumpkin Pie Oatmeal

4.89 from 9 votes

Author: Allison Treadwell

One of the best ways to wake up in the morning on a fall day is to the wonderful smell of Pumpkin Pie! This easy pumpkin pie oatmeal is filled with delicious fall flavors and packed with protein from the steel cut oats. Start your morning right with a breakfast that is all ready when you get up!

PRINT PIN

Course : Breakfast

Cuisine : American

Servings : 4 servings

Calories : 385

Total Time : 6 5

Prep Time : 5

Cook Time : 6