Crockpot Pumpkin Bread

Now that Fall is upon us, it is time for pumpkin everything right! Well, if you are ready to have the best pumpkin bread ever, then this crockpot pumpkin bread recipe is what you need!

This is my go-to bread for any and every situation. Of course, in the Fall and around the holidays, it is especially popular, but I love to make this crock pot pumpkin bread all year long. It is so moist and super delicious!

I love making this crockpot pumpkin bread not only because it is delicious but also because it is super easy to make!

Another great thing about this recipe is that as long as you have a can of pumpkin pie on hand, the other ingredients are staples you will likely already have in your cupboards!

How to Make Crockpot Pumpkin Bread From Scratch

Making Crockpot Pumpkin Bread from scratch is surprisingly simple. The result is a moist, flavorful loaf that will fill your home with the cozy scents of fall.

Ingredients

• 1/2 c. oil
• 1/2 c. white sugar
• 1/2 c. brown sugar
• 1 tsp. vanilla
• Two eggs (beaten)
• 15 oz. pumpkin pie mix (not pure pumpkin)
• 1 1/2 c. flour
• 1/4 tsp. salt
• 1 tsp. pumpkin pie spice
• 1 tsp. baking soda

If you enjoy making everything from scratch, check out our article on The Best Pumpkins for Baking to create your own homemade pumpkin pie mix.

Directions

1. Mix the oil, sugars, and vanilla in a large bowl. Add 15 ounces of canned pumpkin pie mix (the pumpkin pie mix usually comes in a 30-oz can, so just use half and save the other half in the fridge). Stir. Then, stir in the beaten eggs.
2. Add your dry ingredients into a separate bowl and mix.
3. Then, add the pumpkin mixture into the dry ingredients and mix.
4. Then, pour the batter into three greased mini loaf pans or a greased standard loaf pan. Alternatively, you can line the loaf pans with parchment paper.
5. Next, place pan/pans filled with batter into a Crock-Pot filled with 2 cups of water.
6. Cover the top of your slow cooker with three paper towels, then place the crock pot lid on top (this is to absorb the moisture so it doesn’t all leak onto your bread as it bakes).
7. Then turn your crock pot high and bake for 1 1/2 – 2 hours for small loaf pans or 2 1/2 – 3 hours for a large loaf pan.

Oven Baking Directions

You can easily bake this pumpkin bread in the oven if you don’t have a crockpot.

1. Simply preheat your oven to 350°F (175°C) and prepare the batter as directed. 
2. Grease a standard loaf pan or line it with parchment paper, then pour the batter into the pan, spreading it evenly. 
3. Bake for about 55-65 minutes, or until a toothpick inserted into the center comes out clean.
4. Keep an eye on the bread; if the top begins to brown too quickly, cover it loosely with foil during the last 10-15 minutes of baking.
5. Let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Troubleshooting Crockpot Pumpkin Bread

1. Bread is too moist or undercooked: If your bread turns out too moist or seems undercooked in the center, it might need more time. Check it with a toothpick or cake tester inserted into the center. Let the bread cook longer in 15-20 minute increments if it comes out with batter. You can also remove the lid for 20-30 minutes to help any excess moisture evaporate.
2. Edges are overcooked or burnt: If the edges of your pumpkin bread are browning too quickly while the middle is still undercooked, your crockpot might be too hot. You can try placing a folded kitchen towel under the lid to catch condensation and prevent soggy edges or lowering the heat setting to ‘Low’ and cooking for a longer time.
3. Bread is sticking to the loaf pan: If you’re using mini loaf pans or one large loaf pan, grease the pans well or line them with parchment paper to prevent the bread from sticking. This will help the bread release easily from the pans after cooking and keep the bottom from getting too dark.
4. The top of the bread looks wet: The slow cooker can cause excess moisture to build up on top. You can remove the lid toward the end of cooking or place a clean dish towel under the lid to absorb the moisture and prevent the top from getting soggy.

Lastly, enjoy your delicious pumpkin bread!

And if you don’t eat it all in one sitting place the leftovers in the refrigerator!

For more recipe posts to enjoy check out:

• Best Cranberry Cider Recipe
• Grandma’s Perfect Homemade Apple Pie
• Reese’s Peanut Butter Cup Cookies

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