Slow Cooker Pumpkin Bread

Slow Cooker Pumpkin Bread

Ingredients

3/4 cup canned Pumpkin

4 ounces  Cream cheese, softened

2 Eggs

1 Cup Sugar

1 Teaspoon Baking soda

2 Cups Flour

1 Teaspoon Cinnamon

8 Tablespoons of butter, melted

1 Cup of milk chocolate chips

 

Directions

In a large bowl, mix the pumpkin and cream cheese together. I used my hand mixer and it worked great.

Mix in the eggs, butter, and sugar. Once those are mixed add the flour, baking soda, and cinnamon.  Then gently stir in the chocolate chips.

Spray bottom of slow cooker with baking spray and pour batter into it.

Cover and cook on HIGH for 3 hours or until toothpick inserted comes out clean. The outsides might be a little darker brown, just make sure the inside is done so it isn’t gooey.

When done, remove slowcooker from heat and let cool for 10-15 minutes. Flip onto a platter and serve at warm

or room temperature. Serve with Honey butter, butter, or even ice cream!

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