Healthy Slow Cooker Pumpkin Bread
The recipe Healthy Slow Cooker Pumpkin Bread can be made in about 4 hours and 15 minutes. One portion of this dish contains roughly 3g of protein, 7g of fat, and a total of 122 calories. For 28 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. This recipe serves 12. 259 people were glad they tried this recipe. It is a good option if you're following a dairy free and lacto ovo vegetarian diet. If you have nuts, baking soda, ground cloves, and a few other ingredients on hand, you can make it. It is brought to you by Simple Nourished Living. Overall, this recipe earns a rather bad spoonacular score of 31%. Similar recipes are Slow Cooker Pumpkin Pecan Bread Pudding, Slow Cooker Pumpkin Pecan Bread Pudding, and Paleo Shredded Slow Cooker Roast Beef with Pumpkin and Salsa + A Slow Cooker Roundup and GIVEAWAY.
Servings: 12
Preparation duration: 15 minutes
Cooking duration: 240 minutes
Ingredients:
¼ teaspoon baking powder
1 teaspoon baking soda
2 large eggs
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground ginger
¼ cup chopped nuts
¼ cup oil
1 cup unsweetened pumpkin puree
¼ cup raisins, chopped
½ teaspoon salt
2 tablespoons water
1-1/2 cups plus 2 Tablespoons whole wheat flour (I used white whole wheat)
1 cup honey, maple syrup or brown rice syrup or a combination (I used ½ cup maple syrup and ½ cup brown rice syrup)
Equipment:
aluminum foil
canning jar
slow cooker
loaf pan
whisk
bowl
wooden spoon
oven mitt
chopsticks
wire rack
knife
Cooking instruction summary:
Coat a loaf pan that will fit into your slow cooker with nonstick cooking spray. (I used an 8x4-inch loaf pan.)Create a trivet that will fit into the bottom of your slow cooker. You can make a coil from aluminum foil. Or use several of the metal rings from canning jars.)In a medium bowl mix together the oil, honey, eggs, pumpkin, water, raisins and nuts until well blended.In a large bowl whisk together the whole wheat flour, baking powder, baking soda, salt, cinnamon, ginger and cloves.Add the pumpkin mixture to the flour mixture and stir just until mixed together.Pour into the prepared loaf pan.Place the loaf pan on the trivet in your slow cooker.Prop the lid open at one end with a wooden spoon handle or chopstick to let steam escape.Cook on HIGH for 3-1/2 to 4 hours, until a tester inserted in the center of the loaf comes out clean.Carefully, wearing oven mitts, remove the hot loaf pan from the hot crock pot.Place the loaf pan on a rack to cool for 10 minutes.Run a knife around the edges of the loaf pan and then invert it onto the cooling rack.Turn back right side up and wait at least 10 minutes before attempting to slice.
Step by step:
1. Coat a loaf pan that will fit into your slow cooker with nonstick cooking spray. (I used an 8x4-inch loaf pan.)Create a trivet that will fit into the bottom of your slow cooker. You can make a coil from aluminum foil. Or use several of the metal rings from canning jars.)In a medium bowl mix together the oil, honey, eggs, pumpkin, water, raisins and nuts until well blended.In a large bowl whisk together the whole wheat flour, baking powder, baking soda, salt, cinnamon, ginger and cloves.
2. Add the pumpkin mixture to the flour mixture and stir just until mixed together.
3. Pour into the prepared loaf pan.
4. Place the loaf pan on the trivet in your slow cooker.Prop the lid open at one end with a wooden spoon handle or chopstick to let steam escape.Cook on HIGH for 3-1/2 to 4 hours, until a tester inserted in the center of the loaf comes out clean.Carefully, wearing oven mitts, remove the hot loaf pan from the hot crock pot.
5. Place the loaf pan on a rack to cool for 10 minutes.Run a knife around the edges of the loaf pan and then invert it onto the cooling rack.Turn back right side up and wait at least 10 minutes before attempting to slice.
Nutrition Information:
covered percent of daily need
