Warm Pumpkin-Blueberry Bread
From Better Homes and Gardens Slow Cooker Special Interest Publication
Prep Time 15 minutes mins
Cook Time 2 hours hrs
Total Time 2 hours hrs 15 minutes mins
Course Bread
Cuisine American
- 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
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.
I'd up the amount of brown sugar to a ¼ cup.
Keyword Blueberry, Pumpkin