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Slow Cooker Chocolate Chip Pumpkin Bread
Chocolate chip pumpkin quick bread cooked in the slow cooker.
Prep Time
10
minutes
mins
Cook Time
6
minutes
mins
Total Time
16
minutes
mins
Course:
Bread, Dessert, Snack
Cuisine:
American
Keyword:
Chocolate, chocolate chip, dessert bread, Pumpkin, Pumpkin Spice, Sweet Bread
Servings:
12
Calories:
310
kcal
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.
Notes
A 6 or 8 qt slow cooker will work best in this recipe.
Nutrition
Calories:
310
kcal
|
Carbohydrates:
47
g
|
Protein:
4
g
|
Fat:
12
g
|
Saturated Fat:
7
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
0.3
g
|
Cholesterol:
50
mg
|
Sodium:
228
mg
|
Potassium:
154
mg
|
Fiber:
2
g
|
Sugar:
28
g
|
Vitamin A:
6193
IU
|
Vitamin C:
2
mg
|
Calcium:
56
mg
|
Iron:
2
mg