Slow Cooker Pumpkin Bread

A friend of mine recently gave me a slow cooker she no longer needed.

“It just sits in the cabinet taking up space,” she said. “Besides, I’ll just borrow it the one time of the year I make brisket or apple butter.”

I felt like she was giving up a kitten for adoption for this wasn’t just any slow cooker, but a fancy kind with a shiny exterior, sturdy handles and a digital timer on the front. This piece of kitchen machinery is quite statuesque when I pull it out of the cabinet and place it prominently on my kitchen counter. I image my Kitchen Aid mixer and Keurig trembled a bit the first time I brought it home and plugged it in for the first time. Or perhaps they were thrilled to have a new friend. I’m not quite sure.

The beauty of my new slow cooker is the ceramic vessel is nearly a third bigger than my pervious machine, allowing me the opportunity to explore a whole new world of slow cookery.

I knew exactly what I would try first – baking. Plus, with Thanksgiving just a couple of weeks away, I decided pumpkin bread was a perfect option.

The end result was an incredibly moist, dense loaf of bread. It felt weighty in my hands as I eased it out of the pan to cool. Slathered with soft butter, it tasted like heaven.

Slow Cooker Pumpkin Bread
Prep Time
Cook Time
Total Time
Recipe Type: Bread
Serves: 4-6 people
  • ½ cup sugar
  • ½ cup brown sugar, lightly packed
  • ½ cup canola oil
  • 2 eggs, lightly beaten
  • 1 (15 oz.) can pumpkin puree, not pumpkin pie mix
  • 1 ½ cups flour
  • 1 tsp. baking soda
  • ½ tsp. salt
  • 1 ½ tsp. ground cinnamon
  • ½ tsp. allspice
  • 1/2 tsp. ground nutmeg
  • ¼ tsp. ground ginger
  1. In a large bowl, mix together the sugar, brown sugar and canola oil until well combined.
  2. Stir in the beaten eggs and canned pumpkin. Mix until the incorporated into the wet mixture.
  3. Add the dry ingredients into a small bowl and mix lightly. Slowly pour the dry ingredients into the wet mixture, stirring until the completely combined.
  4. Lightly coat a nonstick bread pan with cooking spray. Pour the batter evenly into the pan.
  5. Add two cups of hot water to your slow cooker and place the pan inside the ceramic vessel.
  6. Cover the top of the crockpot with a sheet of parchment paper or approximately 8-10 sheets of paper towels. This is to trap condensation and keep the bread from becoming mushy.
  7. Place the slow cooker lid on top of the parchment/paper towels. Bake on high 2½ to 3 hours, or until a toothpick comes out clean when inserted into the center.
Author's Note
It’s important not to lift the lid until at least the 2-hour mark. Each time the lid is removed the steam escapes and will require additional cooking time.


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  • I can’t believe that I have never had a slow cooker. Of course, I am old enough to call them crock pots! In fact, I had no idea one could bake in them! Now, I am intrigued! Seriously, I do think I should get one and maybe I just need to tell Mark straight out, “Get me one for Christmas!”