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Slow Cooker Pumpkin Bread

Slow Cooker Pumpkin Bread


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Make dessert in your slow cooker

Make dessert in a slow cooker! During the cold winter nights you’ll have a delicious pumpkin dessert and your house will fill with the aromas of pumpkin and cinnamon.

Ingredients

  • 1/2 Cup oil
  • 1/2 Cup brown sugar
  • 1/2 Cup sugar
  • 2 eggs, beaten
  • 1 fifteen ounce can pumpkin puree
  • 1 1/2 Cup flour
  • 1/4 Teaspoon salt
  • 1 Teaspoon cinnamon
  • 1 Teaspoon nutmeg
  • 1 Teaspoon baking powder
  • 1 Cup pecans, chopped

Servings6

Calories Per Serving558

Folate equivalent (total)28µg7%


Blend together the oil and sugars. Stir in beaten eggs and pumpkin. Sift dry ingredients together and then stir in nuts. Combine egg mixture with dry mixture.

Pour batter into greased and floured 2 lb coffee can. Place can in crockpot. Cover top of can with 6-8 paper towels. Cover cook on high for 2 1/2 - 3 hours.


Blend together the oil and sugars. Stir in beaten eggs and pumpkin. Sift dry ingredients together and then stir in nuts. Combine egg mixture with dry mixture.

Pour batter into greased and floured 2 lb coffee can. Place can in crockpot. Cover top of can with 6-8 paper towels. Cover cook on high for 2 1/2 - 3 hours.


Blend together the oil and sugars. Stir in beaten eggs and pumpkin. Sift dry ingredients together and then stir in nuts. Combine egg mixture with dry mixture.

Pour batter into greased and floured 2 lb coffee can. Place can in crockpot. Cover top of can with 6-8 paper towels. Cover cook on high for 2 1/2 - 3 hours.


Blend together the oil and sugars. Stir in beaten eggs and pumpkin. Sift dry ingredients together and then stir in nuts. Combine egg mixture with dry mixture.

Pour batter into greased and floured 2 lb coffee can. Place can in crockpot. Cover top of can with 6-8 paper towels. Cover cook on high for 2 1/2 - 3 hours.


Blend together the oil and sugars. Stir in beaten eggs and pumpkin. Sift dry ingredients together and then stir in nuts. Combine egg mixture with dry mixture.

Pour batter into greased and floured 2 lb coffee can. Place can in crockpot. Cover top of can with 6-8 paper towels. Cover cook on high for 2 1/2 - 3 hours.


Blend together the oil and sugars. Stir in beaten eggs and pumpkin. Sift dry ingredients together and then stir in nuts. Combine egg mixture with dry mixture.

Pour batter into greased and floured 2 lb coffee can. Place can in crockpot. Cover top of can with 6-8 paper towels. Cover cook on high for 2 1/2 - 3 hours.


Blend together the oil and sugars. Stir in beaten eggs and pumpkin. Sift dry ingredients together and then stir in nuts. Combine egg mixture with dry mixture.

Pour batter into greased and floured 2 lb coffee can. Place can in crockpot. Cover top of can with 6-8 paper towels. Cover cook on high for 2 1/2 - 3 hours.


Blend together the oil and sugars. Stir in beaten eggs and pumpkin. Sift dry ingredients together and then stir in nuts. Combine egg mixture with dry mixture.

Pour batter into greased and floured 2 lb coffee can. Place can in crockpot. Cover top of can with 6-8 paper towels. Cover cook on high for 2 1/2 - 3 hours.


Blend together the oil and sugars. Stir in beaten eggs and pumpkin. Sift dry ingredients together and then stir in nuts. Combine egg mixture with dry mixture.

Pour batter into greased and floured 2 lb coffee can. Place can in crockpot. Cover top of can with 6-8 paper towels. Cover cook on high for 2 1/2 - 3 hours.


Blend together the oil and sugars. Stir in beaten eggs and pumpkin. Sift dry ingredients together and then stir in nuts. Combine egg mixture with dry mixture.

Pour batter into greased and floured 2 lb coffee can. Place can in crockpot. Cover top of can with 6-8 paper towels. Cover cook on high for 2 1/2 - 3 hours.