Warm Pumpkin Blueberry Bread Slow Cooker Recipes
WARM PUMPKIN-BLUEBERRY BREAD = SLOW COOKER RECIPE - (4.5/5)
Provided by rrxing
Number Of Ingredients 13
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.
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- Coat a 4-qt. oval slow cooker with cooking spray; line bottom and sides with parchment paper. In a medium bowl combine next five ingredients (through oil).
- In a large bowl stir together next four ingredients (through salt). Add pumpkin mixture all at once to flour mixture; stir just until combined. Toss blueberries with 1 Tbsp. flour; fold into batter. Spoon into cooker.
- Cover and cook on high 1 hour. If possible, give crockery liner a half-turn. Sprinkle bread with pecans. (Carefully lift lid so condensation from lid does not drip onto bread.) Cover and cook on high 1 to 1 1/2 hours more or until a toothpick comes out clean.
- Turn off cooker. Remove lid. Cover opening of cooker completely with paper towels; replace lid. Cool 30 to 45 minutes. If desired, serve with maple syrup.
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