One-Bowl Slow Cooker Pumpkin Bread

slow cooker pumpkin bread

Who knew you could bake bread in a slow cooker. Probably you did. But I didn’t.

That is until my talented friend Jane sent me this pumpkin bread recipe and told me to give it a whirl. I had my doubts. Bread is baked in an oven, lady, not a countertop plug-in appliance.

But I trust Jane…and she was right. The bread worked beautifully, better even than plenty of oven loaves I’ve made. The moist environment of the slow cooker results in a particularly tender loaf. Best of all, no babysitting; my bread bakes while I run errands and carpools.

Can you bake bread in a slow cooker? Spoiler: YES. And it's delicious. Click To Tweet

slow cooker pumpkin bread

I suppose it’s not surprising that Jane knows her stuff. She’s the writer and recipe developer behind the blog, The Zen of Slow Cooking. Her pumpkin bread is simple to prepare and calls for wholesome ingredients:

  • whole wheat flour
  • maple syrup instead of sugar
  • olive oil instead of butter
  • a full cup of pumpkin, which means a generous amount of vitamin A, along with vitamin C and potassium.

I threw in crystalized ginger and ground cinnamon for the warm flavors that epitomize fall baking. Chocolate chips work well instead, too.

I’ve now made enough loaves — both pumpkin as well as a banana bread version — to open a slow cooker bakery. I may never turn on my oven again.

Pumpkin bread made in the crock pot with whole wheat flour, walnuts, ginger. Sweetened naturally! Click To Tweet

Have you baked in the slow cooker? Do tell.

Side Note: For the “gluten-freers” amongst you, I spied this GF pumpkin bread recipe in Martha Stewart’s Everyday Food.

One-Bowl Slow Cooker Pumpkin Bread

This is an easy, "one bowl" bread done in the slow cooker, which results in a very moist and tender loaf. It can also be baked in a conventional oven at 350 degrees for about 1 hour. For a tasty variation on the recipe, use one half cup of chocolate chips in place of the crystalized ginger. Leftover pumpkin puree can be folded into pancake batter, whirled into a smoothie, or frozen for future use.
Course Breakfast, Dessert
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings 14 slices
Calories 258 kcal
Author katiemorford

Ingredients

  • Oil or cooking spray for coating the pan
  • 1 cup plus 1 tablespoon all-purpose flour, divided
  • 1 cup whole-wheat flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup olive oil or canola oil
  • 2/3 cup maple syrup
  • 2 eggs
  • 1 tablespoon milk
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree
  • 1/2 cup chopped walnuts
  • 1/2 cup dark chocolate chips (or 1/4 cup finely chopped crystalized ginger)

Instructions

  1. Get out your loaf pan and be sure that it fits inside the slow cooker. Set your your slow cooker to high with the lid on.
  2. Coat a 2 pound loaf pan with oil. Shake in 1 tablespoon flour to coat the bottom and sides, patting out any excess flour.
  3. In a large bowl, put the 1 cup of all-purpose flour, whole-wheat flour, baking soda, cinnamon, and salt, and stir well with a whisk. Add the olive oil, maple syrup, eggs, milk, and vanilla, and mix well, making sure that the ingredients are thoroughly beaten and the mixture is without lumps. Add the pumpkin, walnuts, and chocolate chips (or ginger), and stir with a rubber spatula or wooden spoon until the ingredients are evenly incorporated into the batter.
  4. Pour the batter into the loaf pan and set the pan into the slow cooker. Put on the lid and cook on high until the bread is done, about 2 hours. Check for doneness by inserting a toothpick into the center of the loaf. If it comes out clean, it is done

Recipe Notes

Adapted with permission from a recipe by Jane McKay of The Zen of Slow Cooking

Comments

10.31.2012 at 9:54 AM #

Cynthia

I couldn’t resist trying the Pumpkin Bread in the slow-cooker last night – just sounded like the right thing to do w/Halloween today. It came out great and is amazingly moist. I might up the spices just a bit next time, but should say that if prepared as written it is very kid-friendly.
Thanks Katie,
Cynthia

10.31.2012 at 9:54 AM #

katiemorford

Oh good, Cynthia. Absolutely, you can up the spices. Even a dash of cloves and nutmeg might be nice.

11.14.2012 at 2:56 PM #

Pam

I made this a couple nights ago in the oven (no slow cooker) and we all love it! I’ll probably make it again tomorrow since it is gone already.

11.14.2012 at 2:56 PM #

katiemorford

Oh good….I love how easy it is…all in one bowl.

01.21.2013 at 1:13 PM #

Alison

Could I use 2 cups of whole wheat pastry flour instead of 1 c of white and 1 c of ww?

01.21.2013 at 1:13 PM #

katiemorford

I bet that will work just fine.

10.11.2013 at 3:35 AM #

rubidooh

How do you fit a loaf pan in a crockpot? What size loaf pan and what size crockpot?

10.11.2013 at 3:35 AM #

katiemorford

Hi there,

A standard loaf pan is roughly 8 1/2 x 4 1/2 inches. My loaf pan just fits into the crock pot so that I can put on the lid. Mine is an oval-shaped 6 quart pot. Does that help?

Katie

11.09.2013 at 1:23 PM #

Kate

I am excited to give this a try! Quick question – if I want to use ground ginger instead of crystallized, how much should I use? A teaspoon? Thanks!

11.09.2013 at 1:23 PM #

katiemorford

I think 1 teaspoon would be about right.

01.25.2014 at 9:04 PM #

vee

Can I use a disposable bread tin in the slow cooker?

01.25.2014 at 9:04 PM #

katiemorford

I would imagine that anything suitable for the oven would be suitable for the slow cooker.

10.01.2014 at 3:22 PM #

Jenni @ Fitzala

Wish I had an oval crockpot so I could try it! Mine is round :/

10.01.2014 at 3:22 PM #

katiemorford

Maybe try making it in a cake pan and adjust the cooking time. Just a thought!

10.07.2014 at 4:41 AM #

rachel

yum another awesome pumpkin recipe!

10.12.2014 at 9:24 AM #

Cheryl

you do not put water or anything into the crock pot ? I did not know that you could run the crock pot without something in it so that it would not mess up .

10.12.2014 at 9:24 AM #

katiemorford

No…it works like a little oven and results in a very moist quick bread.

06.15.2017 at 11:41 AM #

Becca

What size crockpot would you need to make this?

06.15.2017 at 11:41 AM #

katiemorford

An 8-quart oval crockpot can fit a standard loaf pan. It’s really about being able to fit a loaf pan into the pot.

08.08.2018 at 1:45 PM #

Tina

Can you please tell me how many carbs? Also, can I sub almond or coconut flour? Thanks Tina

08.08.2018 at 1:45 PM #

katiemorford

Hi Tina, I don’t routinely run nutrient analyses for my recipes. There are a number of user-friendly resources that will do this, including My Fitness Pal, which is free. As for substituting almond or coconut flour, that can be tricky, since it acts quite different in baked goods than wheat flour. You could try substituting almond/coconut flour for 1/4 of the total flour and see how that goes. A direct swap won’t work in my option without adjusting other ingredients and testing it first. Hope that helps. Katie

10.09.2018 at 10:18 AM #

Elisheba

Can you leave it in the cooker overnight?

10.09.2018 at 10:18 AM #

katiemorford

If you have a timer where the slow cooker shuts off, I don’t see why you couldn’t do that.

10.11.2019 at 2:11 PM #

Lois

How do you do this with bananas

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