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Pumpkin Walnut Bread Cooked in a Crock-Pot
It’s fall, definitely. Just last week I posted a Summer Harvest soup, and now summer seems so long ago. Here in Chicago, the days are suddenly much shorter, there’s dry dead leaves swirling everywhere as the wind blows in the new season, and there are pumpkins piled up in front of all the grocery stores. Pumpkins really have no other place, other than September, October and maybe parts of November, so let’s enjoy these crazy orange vegetable orbs while they’re around. And if your climate does not give you noticeably shorter days or swirling dead leaves to remind you of the season, put on some Van Morrison (Moondance), and makes this bread; you will definitely feel fall.
This delicious moist and flavorful bread will fill your house with the sweet aroma of pumpkin, cinnamon and ginger. I cooked it directly in my (well-greased) Crock-Pot and it came out easily, although the original recipe, from Southern Foods, calls for cooking it in a separate pan fitted inside the slow-cooker. Too complicated; I figured I’d take my chances after my successes with other cakes in a Crock-Pot.
But, unlike the Triple Chocolate Mess and Coconut Crock-Pot Cakes, the bottom of the pumpkin bread was more moist than the top, and the separation from the bottom of the pan was not perfectly smooth (but still pretty smooth). The top was perfect, so that end went up. One thing I did differently was to place 4 paper towels on top of the pot, beneath the glass top. This trapped and held much of the moisture that usually collects on top like a rain cloud; I recommend this for cakes and breads cooked in the Crock-Pot, and will try it next time I make a cake.
- Vegetable Oil - 1/2 cup
- Sugar - 1/2 cup
- Brown Sugar - 1/2 cup
- Eggs - 2 large, beaten
- Pumpkin Puree - 1 cup, canned
- Flour - 1 1/2 cups
- Salt - 1/2 tsp.
- Cinnamon - 1/2 tsp.
- Nutmeg - 1/2 tsp.
- Ginger - 1/4 tsp.
- Baking Soda - 1 tsp.
- Walnuts - 1 cup, chopped
- In a large bowl, mix oil and sugars.
- Add eggs and pumpkin and blend well.
- In a medium bowl, mix dry ingredients and add to pumpkin mixture.
- Add nuts and blend.
- Spray the Crock-Pot with 0il and pour the batter in.
- Place 4 paper towels between the top of the pot and the cover.
- Cook on low for 4 hours (or high for 2-3 hours).
- The pumpkin bread is done when the sides begin to separate from the pan, and/or the top springs back when touched lightly.
Try these slow-cooker cakes:
I’ve never heard of quick breads made in a crockpot! I just bought some canned pumpkin full of autumn optimism and hadn’t decided what to do with it yet. Time to use that crockpot for something other than pot roast and chicken stew.