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.
More Pumpkin Recipes
Frosted Pumpkin Bars
Pumpkin Squares
Pumpkin Muffins
Pumpkin Custard
Pumpkin Cookies
Pumpkin Bread with Cream Cheese Filling
Pumpkin Layer Cake
Pumpkin Coconut Bread
Polka Dot Pumpkin Pie
Pumpkin Cheesecake Pie
Pumpkin Pie I
Pumpkin Pie Recipe II
Pumpkin Pie with Pecans
Impossible Pumpkin Pie
Pumpkin Pie Spice Mix
Pumpkin Spice Bread
Pumpkin Bread with Pecans
Pumpkin Bread with Cranberries
Pumpkin Bread with Walnuts
Pumpkin Nut Bread
Cranberry Bread
Cranberry Pumpkin Muffins
Pumpkin Recipes
Pumpkin Pies
Cookie Recipes
Brownies and Bars
Slow Cooker Recipes | Casseroles | Main Recipe Index
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