In the fall (or anytime of year) there is nothing like having a little pumpkin bread to greet you inside after coming in from a blustery day. And making pumpkin bread in the crock-pot is super easy!
This recipe was highly modified from the Banana Nut Bread recipe in Mrs. Field’s Cookie Book. In fact, it really doesn’t look like the recipe anymore, but it provided a good base from which to start. I’ve made her banana bread recipe for years, and after I started making my own pumpkin, I just modified the recipe to healthify it and make it more seasonal.
I have made this one in the crock-pot before in the loaf pan. You just put the loaf pan in the crock-pot and turn it to low over night. I’ve made it with a little water on the bottom and with no water on the bottom while the batter is in the pan.
I prefer it with no water on the bottom and with a paper towel on top of the dough to absorb some of the moisture. I’ve also just greased the crock-pot, poured the batter in and cooked it in there, and it works, but the bread is in the shape of the crock-pot, and I don’t want to store it in there or with that shape. I will admit, my favorite way to prepare it, is actually standard, in the oven. Yes, there are a few things I actually like making in the oven better than the slow cooker, but if I know I can make something in the slow cooker, I like to give it a shot. I share this with you, though, to help you think out of the box. You can use the crock-pot if your oven goes out, your kitchen is under construction, if you don’t have a kitchen, or for a cheaper, healthier vacation.
***Updated Pics 9/25/13: Now that I have been making regular loaf bread in the crock-pot, when I went back to make this I actually liked it better than making it in the oven. It’s so nice and moist!
We’ll have this bread for breakfast, dessert, or snacks in between.
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