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Crockpot Pumpkin Nut Bread

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Use canned pumpkin for this crockpot quick bread. Scroll down to see more pumpkin breads and cakes.

Ingredients:

  • 1/2 cup vegetable oil
  • 1/2 cup granulated sugar
  • 1/2 cup light or dark brown sugar, firmly packed
  • 2 large eggs, beaten
  • 1 cup canned pumpkin puree
  • 1 1/2 cups sifted flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 teaspoon baking soda
  • 1 cup chopped pecans or walnuts

Preparation:

In mixing bowl, combine oil with granulated and brown sugars; blend well. Stir in beaten eggs and pumpkin puree. Sift dry ingredients together; stir into pumpkin mixture then fold in chopped nuts. Pour batter into greased and floured 1 lb. 10 oz. coffee can (make sure it will fit in your crockpot with cover on) or use baking dish which holds batter and fits in your crockpot. Place can in crockpot. Cover top of can with 8 paper towels; place lid on crockpot. Bake on HIGH for 2 1/2 to 3 1/2 hours. Do not lift lid until the cake has cooked at least 2 hours.

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