Crockpot Pumpkin Bread
Equipment
Ingredients
- 1/2 cup oil
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 tsp. vanilla
- 2 eggs beaten
- 15 oz. can of pumpkin purée
- 1 1/2 cup flour
- 1/4 tsp. salt
- 2 tsp. pumpkin pie spice
- 1 tsp. baking soda
Instructions
- Mix oil, sugars, and vanilla together in a large mixing bowl. Mix in pumpkin purée. Then, stir in beaten eggs.
- In a separate bowl mix all dry ingredients. Then add to pumpkin mixture and stir until combined.
- Spray 3 mini loaf pans, or 1 large bread pan with non-stick cooking spray. Add 2 cups of water to a crockpot and turn on high.
- Fill each of your mini loaf pans with an equal amount of pumpkin bread batter, or add it all to a standard loaf pan.
- Set your standard loaf pan or mini loaf pans into the crockpot. If you are using mini pans they may not all fit. Therefore, cook in multiple batches or use two crockpots.
- Once your pans are in the crockpot cover the top of the crockpot with 3 paper towels and put on the lid.
- Cook on high for 1 1/2 - 2 hours for mini pans or 3 - 3 1/2 hours for a standard loaf pan.
- Once a toothpick comes out clean, the bread is done. Gently take the pans out of the water (be careful not to burn yourself) and let your bread cool. Then place in the fridge for storing.
Notes
This recipe calls for a 15 oz. can of pure pumpkin purée, but I've also made it with canned pumpkin pie mix, and it turns out delicious!
Pumpkin pie mix already contains added sugar and spices, so if you choose to use it instead of pure pumpkin, reduce the pumpkin pie spice in the recipe from 2 teaspoons to 1 teaspoon.
Pumpkin pie mix typically comes in 30 oz. cans, so you'll only need half a can for one batch of pumpkin bread. You can save the other half for another batch or double the recipe to use the entire can.