Slow Cooker Pumpkin Bread
Get ready to make the most delicious homemade-like pumpkin bread using just a few ingredients like spice cake mix, pumpkin puree, and warm spices.
Servings: 8
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.
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 9x13 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
Calories: 404kcal | Carbohydrates: 45g | Protein: 5g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 61mg | Sodium: 382mg | Potassium: 319mg | Fiber: 3g | Sugar: 27g | Vitamin A: 8364IU | Vitamin C: 2mg | Calcium: 77mg | Iron: 4mg
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