This fall weather has me in a pumpkin and apple baking kind of mood, but I don’t always have time to bake. Recently, I found this crockpot pumpkin bread recipe online and I was intrigued, so I tried it out.
If you miss the smells of holiday cooking at home, you’ll love this recipe. It filled my house with the scent of fresh pumpkin bread.
Another really great thing about this recipe is that you can mix all the ingredients before you head out on the road and put it into a ziplock baggie and freeze it until you’re ready to “bake” it.
The website I found this recipe on is called Let’s Get Crockin. Check out their entire selection of crockpot recipes that can be made in the cab of your truck.
It can be used as a griddle or a slow cooker. Click here to purchase yours for $59.99 at Amazon.
- 1/2 cup of oil
- 1/2 cup of sugar
- 1/2 cup of packed brown sugar
- 2 eggs (beaten)
- 1 can of pumpkin, or if you prefer fresh pumpkin, use 1 1/2 cups
- 1 1/2 cup of flour (sifted)
- 1/4 tsp. of salt
- 1/2 tsp. of cinnamon- I used pumpkin spice instead of cinnamon and nutmeg. Next time, I will add an extra tsp.
- 1/2 tsp. of nutmeg
- 1 tsp. of baking soda
- Blend the oil and both of the sugars into a large bowl.
- Then, stir in the beaten eggs and canned pumpkin. Add the remaining dry ingredients and mix thoroughly.
- Pour the batter into a greased or oiled bread pan. (I used a canola oil spray that worked just fine.
- Now add two cups of water to your crockpot and place the pan into a crock pot.
- Cover the top of the crockpot with eight-ten paper towels. (Switch them out every 2-3 hours, so you’ll need 20-25 paper towels, or you can use 2 tea towels). This is to trap condensation and keep the bread from becoming mushy.
- Place the crock pot lid on top of the crockpot (I tried to make sure the paper towels were trapped around the lid so they didn’t slip) and bake on high 2 1/2 to 3 hours. The site recommends 2-3 hours, but actual times may vary greatly.