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Pumpkin Blueberry Bread

Warm Pumpkin-Blueberry Bread

From Better Homes and Gardens Slow Cooker Special Interest Publication
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Course Bread
Cuisine American
Servings 8 servings

Ingredients
  

  • Nonstick cooking spray
  • ¾ cup canned pumpkin
  • ½ cup half-and-half
  • 2 tablespoons packed brown sugar
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1½ teaspoons pumpkin pie spice
  • ½ teaspoon salt
  • ¼ cup cold butter, cubed
  • ¾ cup fresh blueberries
  • 1 tablespoon all-purpose flour
  • ½ cup maple syrup
  • 2 tablespoons melted butter
  • ½ cup chopped pecans, toasted

Instructions
 

  • Coat a 4-quart oval slow cooker with cooking spray. In a medium bowl stir together pumpkin, half-and-half, and brown sugar; set aside.
  • In a large bowl stir together the 2 cups flour, the baking powder, pumpkin pie spice, and salt. Using a pastry blender, cut in the ¼ cup cold butter until pieces are pea-size.
  • Add pumpkin mixture all at once to flour mixture. Stir just until combined. In a small bowl combine blueberries and the 1 tablespoon flour; toss until berries are coated. Fold berries into flour mixture.
  • Spoon mixture into prepared slow cooker. Pour maple syrup and the 2 tablespoons melted butter over mixture in slow cooker; sprinkle with pecans.
  • Cover and cook on high-heat setting for 2 to 2-1/2 hours. Turn off slow cooker. Carefully remove lid so condensation from lid does not drip onto bread. Cover opening of slow cooker completely with paper towels; place lid on top.
  • Cool for 30 to 45 minutes. Serve bread warm from slow cooker.

Notes

What I'd Do Different Next Time
 
I'd up the amount of brown sugar to a ¼ cup.
 
Keyword Blueberry, Pumpkin