Slow Cooker Chocolate Chip Pumpkin Bread
This Slow Cooker Chocolate Chip Pumpkin Bread is quick to put together and full of delicious fall flavors that will make your house smell amazing, plus since it’s in the crock pot, you can just set it and forget it!
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Slow Cooker Chocolate Chip Pumpkin Bread
Oh baby, this recipe is a good one, if you love chocolate and pumpkin together of course. This is the first time that I’ve made any kind of bread in the slow cooker and it turned out so well that I’ll definitely be trying it again.
This Chocolate Chip Pumpkin Bread is tender, moist and full of the delicious flavors of fall that we all crave this time of year. As the weather gets colder and the leaves start to fall, nothing satisfies quite like a slice of warm pumpkin bread and a cup of coffee, does it?
I hope you enjoy this recipe and have a wonderful fall season friends.
Benefits of Making Bread in the Slow Cooker:
- You can set it, forget it and come back later to homemade bread.
- It turns out extremely moist. (Sorry to those who don’t like that word.)
- It doesn’t heat up your kitchen.
- Your oven is free to use for something else.
- It’s fun to use your slow cooker in unconventional ways!
Want more pumpkin recipes? Here are a few of our favorites:
- Pumpkin Spice Coffee Cake
- Air Fryer Pumpkin Spice Donuts
- Cinnamon Pumpkin Waffles
- Oven-Baked Cake Mix Pumpkin Donuts
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What’s in Chocolate Chip Pumpkin Bread?
- butter
- white sugar
- brown sugar
- eggs
- vanilla
- can pumpkin puree
- flour
- baking powder
- baking soda
- pumpkin pie spice
- salt
- mini chocolate chips
How to Make Slow Cooker Chocolate Chip Pumpkin Bread:
In mixing bowl, stir the butter, sugar, and brown sugar until well combined.
Add the eggs and vanilla and whisk to combine.
Next, stir in the pumpkin puree.
Add the flour, baking powder, baking soda, pumpkin pie spice, and salt to the bowl. Stir until just combined.
Fold in the chocolate chips.
Spray the bowl of the slow cooker with nonstick cooking spray.
Add two pieces of parchment paper to the bowl to form an + shape.
Spread the batter out evenly over the parchment paper. You may need to trim the top of the parchment paper.
Place the lid on the slow cooker and cook on low for 5 to 6 hours or until a toothpick or knife inserted into the bread comes out clean.
When the bread is done, remove the lid from the slow cooker and turn it off.
Allow the bread to cool in the pot for 10 to 15 minutes, then pull the ends of the parchment paper up to remove the bread from the pot.
Transfer it to a wire cooling rack to cool before slicing and serving.
Slow Cooker Chocolate Chip Pumpkin Bread
Equipment
- Slow Cooker 6 or 8 qt
Ingredients
- 1/2 cup melted butter
- 3/4 cup white sugar
- 1/4 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 15- ounce can pumpkin puree
- 2 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1 cup mini chocolate chips
Instructions
- In mixing bowl, stir the butter, sugar, and brown sugar until well combined.
- Add the eggs and vanilla and whisk to combine.
- Next, stir in the pumpkin puree.
- Add the flour, baking powder, baking soda, pumpkin pie spice, and salt to the bowl. Stir until just combined.
- Fold in the chocolate chips.
- Spray the bowl of the slow cooker with nonstick cooking spray.
- Add two pieces of parchment paper to the bowl to form an + shape.
- Spread the batter out evenly over the parchment paper. You may need to trim the top of the parchment paper.
- Place the lid on the slow cooker and cook on low for 5 to 6 hours or until a toothpick or knife inserted into the bread comes out clean.
- When the bread is done, remove the lid from the slow cooker and turn it off.
- Allow the bread to cool in the pot for 10 to 15 minutes, then pull the ends of the parchment paper up to remove the bread from the pot.
- Transfer it to a wire cooling rack to cool before slicing and serving.
