Crockpot Pumpkin Bread
Try this simple and easy Pumpkin Bread that is perfect for breakfast or as a yummy snack all week!
Servings: 8 servings
- 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
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.
Calories: 451kcal | Carbohydrates: 67g | Protein: 6g | Fat: 19g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 421mg | Potassium: 144mg | Fiber: 5g | Sugar: 42g | Vitamin A: 9021IU | Vitamin C: 2mg | Calcium: 78mg | Iron: 2mg