Warm Pumpkin Blueberry Bread Slow Cooker Recipe 455

Steps:

• In a medium bowl stir together pumpkin, half-and-half, and brown sugar; set aside. In large bowl stir together the 2 cups flour, the baking powder, pumpkin pie spice, and salt. Using pastry blender, cut in cold butter until pieces are pea-size. Add pumpkin mixture all at once to flour mixture. Stir just until combined. In small bowl combine blueberries and 1 tablespoon flour; toss until berries are coated. Fold berries into flour mixture. Spoon mixture into slow cooker. Pour maple syrup and the 2 tablespoons melted butter over mixture; sprinkle with pecans. Cover and cook on high for 2 - 2-1/2 hours. Turn off cooker. Remove lid so condensation does not drip onto bread. Cover opening of slow cooker completely with paper towels; place lid on top. Cool for 30 to 45 minutes. Serve bread warm from cooker.

Steps:

• Spray inside of a 4-quart slow-cooker w/ cooking spray. In medium bowl, mix together pumpkin, light cream and brown sugar. In lg bowl, stir together 2 cups flour, baking powder and pumpkin spice.
• Using 2 forks, mix in cold butter cubes until crumbly. Stir in pumpkin-light cream mix until combined. In small bowl, combine blueberries and 1 tbsp flour. Toss to coat. Fold blueberries into batter mix. Spoon mix into cooker.
• Pour syrup and melted buuter over mix. Sprinkle w/ pecans. Cover, cook on high for 2-1/2 hrs. Turn cooker off. Remove lid, and cover opening w/ paper towels. Place lid on top of paper towels and let sit 30 mins. Serve warm.