​Slow Cooker Pumpkin-Blueberry Bread

Try this unique twist on pumpkin bread for a filling and delicious treat. It’s the perfect recipe for brunch or topped with whipped cream for dessert.

Servings: 12 slices

Download printable recipe card here.

INGREDIENTS:

  • 2 eggs, lightly beaten

  • 1½ cups sugar

  • ¾ cup canned pumpkin

  • ½ cup half-and-half

  • ½ cup vegetable oil

  • 2 cups and 1 tbsp all-purpose flour

  • 2 tsp baking soda

  • 1½ tsp pumpkin pie spice

  • ½ tsp salt

  • ¾ cup fresh blueberries

  • ½ cup chopped pecans

DIRECTIONS:

  1. Coat a 4–quart oval slow cooker with nonstick cooking spray. Line the bottom and sides with parchment paper. 

  2. In a medium bowl, combine eggs, sugar, pumpkin, half-and-half and vegetable oil.

  3. In a large bowl, stir together 2 cups of flour, baking soda, pumpkin pie spice and salt. 

  4. Add pumpkin mixture into flour mixture. Stir until combined. Toss in blueberries with 1 tablespoon flour; fold into batter. 

  5. Spoon into slow cooker and sprinkle with pecans.

  6. Cover and cook on high for 2–2½ hours. Turn off slow cooker and carefully remove the lid so the condensation from the lid does not drip onto the bread. Let cool (about 30 minutes), and enjoy!

Carly Marshiano