Healthy Slow Cooker Pumpkin Bread

Healthy Slow Cooker Pumpkin Bread

Prep time
Cook time
Total time
Recipe type: Bread
Serves: 12


  • ¼ cup oil
  • 1 cup honey, maple syrup or brown rice syrup or a combination (I used ½ cup maple syrup and ½ cup brown rice syrup)
  • 2 large eggs
  • 1 cup unsweetened pumpkin puree
  • 2 tablespoons water
  • ¼ cup raisins, chopped
  • ¼ cup chopped nuts
  • 1-1/2 cups plus 2 Tablespoons whole wheat flour (I used white whole wheat)
  • ¼ teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves


  1. Coat a loaf pan that will fit into your slow cooker with nonstick cooking spray. (I used an 8×4-inch loaf pan.)
  2. 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.)
  3. In a medium bowl mix together the oil, honey, eggs, pumpkin, water, raisins and nuts until well blended.
  4. In a large bowl whisk together the whole wheat flour, baking powder, baking soda, salt, cinnamon, ginger and cloves.
  5. Add the pumpkin mixture to the flour mixture and stir just until mixed together.
  6. Pour into the prepared loaf pan.
  7. Place the loaf pan on the trivet in your slow cooker.
  8. Prop the lid open at one end with a wooden spoon handle or chopstick to let steam escape.
  9. Cook on HIGH for 3-1/2 to 4 hours, until a tester inserted in the center of the loaf comes out clean.
  10. Carefully, wearing oven mitts, remove the hot loaf pan from the hot crock pot.
  11. Place the loaf pan on a rack to cool for 10 minutes.
  12. Run a knife around the edges of the loaf pan and then invert it onto the cooling rack.
  13. Turn back right side up and wait at least 10 minutes before attempting to slice.
Cook’s Notes
Nutrition Estimates Per Serving (1/12th): 213 calories, 7 g fat, 36 g carbs, 1 g fiber, 4 g protein

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