Monday, September 17, 2012

Crockpot Pumpkin Bread

I have been so ready to start my fall baking, so today I baked my first fall treat... Pumpkin Bread! I found a recipe from Let's Get Crockin for pumpkin bread made using a crockpot. I've used my crockpot to make some pretty yummy desserts in the past, but never bread. I tried it out and can say I'm not sure I will ever go back to baking bread in the oven! I'm so glad I stumbled across this little trick for the most moist bread I've ever eaten! It literally melted in my mouth. The only reason I think I'd use my oven to make bread in the future is if I need something fast, because this crockpot bread takes about 3 hours. SO worth the wait though! 

I had my Scentsy going, with the scent Pumpkin Roll , and I thought... what better to make me really in my fall spirit but to bake some pumpkin bread!? Oh happy day. Make this loaf of fall goodness ASAP. Then share with everyone you know who likes bread. They will not stop thanking you. :) Enjoy!




Crockpot Pumpkin Bread
Ingredients: 
1/2 cup vegetable oil
1/2 cup sugar
1/2 cup packed brown sugar
2 eggs, beaten
1 can 100% pumpkin (I used Libby's)
1 1/2 cups flour
1/4 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp pumpkin pie spice
1 tsp baking soda

Directions: 
1. Blend the oil and both sugars into a large bowl. 
2. Stir in beaten eggs and canned pumpkin. Add remaining dry ingredients and mix thoroughly. 
3. Pour batter into greased bread pan (I used cooking spray)
4. Add two cups water to your crockpot, and place the bread pan into the crock pot. 
5. Cover the top of the crockpot with 8-10 paper towels. This traps condensation and keeps the bread from getting mushy. 
6. Place the crockpot lid on top of the paper towels, to keep them from falling directly onto loaf. 
7. Bake on High for 3 hours. 


Cream Cheese Frosting: 
Ingredients:
8 oz. cream cheese 
1/2 cup (1 stick) butter
1 cup powdered sugar 
1 tsp vanilla 

Directions: 
Place softened cream cheese, softened butter, powdered sugar and vanilla in medium bowl. Using an electric mixer, mix on low speed until smooth. 
*Note: I cut the cream cheese frosting recipe in half. It makes quite a bit, and I don't personally like to smother my bread in it, but if you plan to make a double batch, or even make some muffins from the same pumpkin recipe, you may like to have extra frosting on hand.


6 comments:

  1. I wonder if you could use a dish towel as well to collect the moisture?

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  2. Found your blog through Noelle, I must try this myself! I love everything pumpkin and crockpot!

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  3. Sounds so fun to try!!! Love crock pots! haha

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  4. @Noelle - I'm not sure if a dish towel would work just as well, but if you try it, let me know! Would certainly save 8-10 paper towels from being wasted!

    @Heather - if you love all things pumpkin and crockpot, this is sure be a big winner! :) Thanks for stopping by! And thanks for the referral Noelle!

    @ Lorrie - You should try it! I'm trying the banana bread recipe from my blog in the crockpot today. Can't wait!

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  5. Fun! I never thought of making bread in a crock pot! Love that it's so hands-off, and you can leave the house and not worry about it burning down, lol:)

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