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 Time20minutes
Cook Time2hours
Total Time2hours20minutes
Servings14slices
Calories258kcal
AuthorKatie Morford
Ingredients
Oil or cooking spray for coating the pan
1cupplus 1 tablespoon all-purpose flour,divided
1cupwhole-wheat flour
1teaspoonbaking soda
3/4teaspoonground cinnamon
1/2teaspoonsalt
1/2cupolive oil or canola oil
2/3cupmaple syrup
2eggs
1tablespoonmilk
1teaspoonvanilla extract
1cupcanned pumpkin puree,not sweetened
1/2cupchopped walnuts
1/2cupdark chocolate chips(or 1/4 cup finely chopped crystalized ginger)
Instructions
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.
Coat a 2 pound loaf pan with oil. Shake in 1 tablespoon flour to coat the bottom and sides, patting out any excess flour.
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.
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