Slow Cooker Pumpkin Bread
4 Comments Oct 03, 2023
Updated Jul 09, 2024
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Delicious spice cake mix, pumpkin puree, and warm spices combine for the easiest and best pumpkin bread recipe. Take the guesswork out of making homemade pumpkin bread and get ready to serve up a tasty dessert everyone is sure to love.
Cooking bread in the crock pot is so easy! Have a go at making my Slow Cooker Banana Bread or Slow Cooker Focaccia Bread – both easy quick bread recipes.
Table of Contents
Why you should try this pumpkin bread recipe
Making the best pumpkin bread doesn’t have to be hard and it’s one of the reasons I love this recipe so much. This easy recipe calls for a box of spice cake mix and a few extra ingredients to make pumpkin bread that can be served as a dessert for holiday dinners, potlucks, or snacking.
Skip making pumpkin bread from scratch or the store pumpkin bread. This moist pumpkin bread recipe takes just minutes to combine and only a couple hours of cooking time. If you love pumpkin bread, keep reading to see how easy it is to whip up your own delicious pumpkin bread. You may also like my slow cooker pumpkin pie, or my slow cooker pumpkin pie dip recipes.
Recipe Ingredients
- Cake Mix: To get the pumpkin pie spice flavor, you’ll want to use a box of spice cake mix.
- Cake Mix Ingredients: Create the cake mix with large eggs, vegetable oil, and water.
- Other items: Use a can of pumpkin puree (not pumpkin pie filling), vanilla extract, nutmeg, and cinnamon. If you want to make your own puree, use my slow cooker pumpkin recipe.
- (Find the full recipe in the recipe card below the photos).
Step-by-Step Directions
Step One – Add all of the ingredients to a large bowl.
Step Two – Use an electric mixer and mix everything until just blended together.
Step Three – Spray an oval slow cooker with nonstick spray and pour in the pumpkin bread batter. Smooth it out with a spatula.
Step Four – Place the lid on the slow cooker and cook on HIGH For 2 hours and 15 minutes or until the center is no longer jiggly. When the cooking time is up, remove the stoneware from the heating element and let the pumpkin bread cool before slicing. Enjoy!
How to serve
- Serve slices of pumpkin bread as is for a quick tasty treat.
- You can also put the loaf of pumpkin bread onto a serving platter and create a dessert bar.
- A few toppings to consider serving with the pumpkin bread are chocolate chips, pumpkin seeds, melted butter for drizzling on top, chopped pecans, pumpkin spice seasoning, and maple syrup.
- Try making a cream cheese topping by mixing cream cheese, a splash of almond milk, and a dash of vanilla extract in a medium bowl.
- Sliced pumpkin bread also pairs well with a scoop of vanilla ice cream or ice cream that has a pumpkin flavor.
Recipe FAQs and Variations
A toothpick inserted and comes out clean is one of the easiest ways to tell that you have made the perfect pumpkin bread.
Yes! Instead of making an entire loaf, you can use mini loaf pans or muffin pans and bake the pumpkin bread instead of using your crockpot.
You can use canola oil spray or a baking spray of your choice. Similar to a prepared loaf pan, the idea is to create a barrier so the pumpkin bread doesn’t stick to the slow cooker pot. Or you can rub butter on the bottom and edges of your crock.
Instead of canned pumpkin puree you can use homemade pumpkin puree. Either one you use, you will have very moist pumpkin bread. Here is my homemade pumpkin puree recipe (slow cooker).
It’s not overly sweet so if you’d like to sweeten it up a bit, add a little brown sugar.
You can use a wire rack.
Sure. Like any basic bread recipe, you’ll need flour (or gluten free flour), unsalted butter, baking powder, and baking soda. Mix everything in a separate bowl before adding the wet ingredients. Then, proceed with the recipe directions.
Make sure to let the bread cool completely and then store it in an airtight container. It’s optional to cover it with plastic wrap or aluminum foil. It will keep up to a week.
More Slow Cooker Bread Recipes
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Slow Cooker Pumpkin Bread
Equipment
Ingredients
- non-stick cooking spray
- 15.25 oz. spice cake mix
- 3 large eggs
- 15 oz. can pumpkin puree
- ½ cup oil
- ¼ cup water
- 1 tsp. vanilla extract
- ½ tsp. nutmeg
- 1 tsp. cinnamon
For serving
- cool whip or whipped cream
Instructions
- Add everything to a large bowl, mix until just blended together.
- Spray an oval slow cooker with nonstick spray, pour in the batter and smooth it out with a spatula.
- Place the lid on the slow cooker and cook on HIGH For 2 hours and 15 minutes or until the center is no longer jiggly.
- When the cooking time is up, remove the stoneware from the heating element and let the pumpkin bread cool before slicing.
Sarah’s Notes
- If you want to use a yellow or white cake mix, double the cinnamon and nutmeg.
- Instead of canned pumpkin puree you can use homemade pumpkin puree. Either one you use, you will have very moist pumpkin bread.
- You can bake this recipe instead of using the slow cooker. You will want to use a 9×13 pan. Cook according to the box directions.
- Make sure to let the bread cool completely and then store it in an airtight container. It’s optional to cover it with plastic wrap or aluminum foil. It will keep up to a week.
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Very tasty and will make again. It took longer than called for because the center was not getting done. As a result the edges were a little burnt. I expected this to be like banana bread but it was more like a cake than a bread, It is very moist and tended to crumble. I will try doing it in the oven next time. It is very good and i made it for company and they loved it.
Would this recipe work with a gluten free cake mix?
Yes, though add the amount of eggs, oil and water the box calls for.
My first time to cook bread in a slow cooker. It was a lot of fun and the note about using the box amounts answered my question?
Thank you I shall do it again very soon. The Pumpkin bread was delicious. Wow, such a surprise.