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
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
Coat a 4–quart oval slow cooker with nonstick cooking spray. Line the bottom and sides with parchment paper.
In a medium bowl, combine eggs, sugar, pumpkin, half-and-half and vegetable oil.
In a large bowl, stir together 2 cups of flour, baking soda, pumpkin pie spice and salt.
Add pumpkin mixture into flour mixture. Stir until combined. Toss in blueberries with 1 tablespoon flour; fold into batter.
Spoon into slow cooker and sprinkle with pecans.
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!