FBD

Pumpkin Nut Bread

Crockpot pumpkin nut bread

AmericanOtherAdvanced240 minBy Northstar

Ingredients

Servings
6
  • 1 1/2 cups all-purpose flour
  • 1 1/4 tsps baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp fresh grated nutmeg
  • 1 cup canned pumpkin (not pie filling)
  • 1 cup sugar
  • 1/2 cup buttermilk
  • 1 egg
  • 2 TBS margarine/butter, room temp
  • 1 cup chopped pecans (can be left out)

Instructions

  1. 1

    Place a metal rack or trivet in a slow cooker.

  2. 2

    Grease and flour a 5-6 cup mold.

  3. 3

    In a large bowl, combine all ingredients except nuts and beat until well blended.

  4. 4

    Stir in nuts.

  5. 5

    Spoon into prepared mold.

  6. 6

    Cover with foil.

  7. 7

    Pour 2 cups hot water in cooker.

  8. 8

    Place covered mold on rack/trivet.

  9. 9

    Cover and cook on HIGH 3 1/2-4 hours.

  10. 10

    Turn out on cooling rack.

  11. 11

    Serve warm or cool.

Tags

crockpotamericanslow-cooker