Warm Pumpkin Blueberry Bread Slow Cooker Recipe 455

WARM PUMPKIN-BLUEBERRY BREAD = SLOW COOKER RECIPE - (4.5/5)

Warm Pumpkin-Blueberry Bread = slow cooker Recipe - (4.5/5) image

Provided by rrxing

Number Of Ingredients 13

Ingredients

3/4 cup canned pumpkin
1/2 cup half-and-half
2 tablespoons packed brown sugar
2 cups all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1/4 cup cold butter, cubed
3/4 cup fresh blueberries
1 tablespoon all-purpose flour
1/2 cup maple syrup
2 tablespoons melted butter
1/2 cup chopped pecans, toasted*

Steps:

In a medium bowl stir together pumpkin, half-and-half, and brown sugar; set aside. In large bowl stir together the 2 cups flour, the baking powder, pumpkin pie spice, and salt. Using pastry blender, cut in cold butter until pieces are pea-size. Add pumpkin mixture all at once to flour mixture. Stir just until combined. In small bowl combine blueberries and 1 tablespoon flour; toss until berries are coated. Fold berries into flour mixture. Spoon mixture into slow cooker. Pour maple syrup and the 2 tablespoons melted butter over mixture; sprinkle with pecans. Cover and cook on high for 2 - 2-1/2 hours. Turn off cooker. Remove lid so condensation 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 cooker.

CROCK POT PUMPKIN BREAD PUDDING

Crock Pot Pumpkin Bread Pudding image

I got this recipe from a tear out recipe magazine ages ago, and only make this one during Christmas parties as it is very rich and delictable. It's always fun to see the people attack it...I rarely have more than crumbs left, so I know it's a keeper. The bourbon is purely optional, but it seems to be everyones preference. Enjoy!

Provided by Luvinmyfamily

Categories Dessert

Time 3h10m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

2 cups whole milk
2 tablespoons butter
3 large eggs
1 cup pumpkin puree
2 teaspoons vanilla
1/2 cup dark brown sugar, packed
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
16 slices cinnamon raisin bread, torn into small pieces (8 cups total)
1/2 cup butter
1/2 cup dark brown sugar, packed
1/2 cup heavy cream
2 tablespoons Bourbon (optional)

Steps:

Lightly coat slow cooker with nonstick cooking spray. Heat milk and butter in microwave on high for 2 1/2-3 minutes or until very hot.
Whisk together all remaining pudding ingredients except bread in large bowl. stir in hot milk. Add berad cubes; toss gently to coat completely. Transfer to crock pot, cover and cook on high for 2 hours or until knife inserted into center comes out clean.
Turn off heat and uncover for 15 minutes.
Sauce: Stir butter, sugar and cream in small saucepan. Bringto a boil over high heat, stirring frequently. Remove from heat and stir in bourbon if desired. Spoon bread pudding into individual bowls and top with sauce.

SLOW COOKER PUMPKIN YEAST BREAD

Slow Cooker Pumpkin Yeast Bread image

Savor the rich flavors of fall with this homey loaf you can bake up in the slow cooker. Butterscotch chips add a sweet surprise. -Erica Polly, Sun Prairie, Wisconsin

Provided by Taste of Home

Time 2h50m

Yield 1 loaf (12 pieces).

Number Of Ingredients 12

Ingredients

1/3 cup packed brown sugar
1 package (1/4 ounce) quick-rise yeast
2 teaspoons pumpkin pie spice
3/4 teaspoon salt
3-1/2 to 4 cups all-purpose flour
3/4 cup 2% milk
2 tablespoons butter, cubed
3/4 cup canned pumpkin
1 large egg, lightly beaten
1/3 cup raisins
1/3 cup chopped pecans, toasted
1/3 cup butterscotch chips, optional

Steps:

In a large bowl, mix brown sugar, yeast, pie spice, salt and 1-1/2 cups flour. In a small saucepan, heat milk and butter to 120°-130°; stir into dry ingredients. Stir in pumpkin, egg and enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. During the last few minutes of kneading, add raisins, pecans and, if desired, butterscotch chips. Shape into a 6-in. round loaf; transfer to a greased double thickness of heavy-duty foil (about 12 in. square). Lifting with foil, place in a 6-qt. slow cooker. Press foil against bottom and sides of slow cooker., Cook, covered, on high 2-1/2 to 3 hours or until a thermometer reads 190°-200°. Remove to a wire rack and cool completely before slicing.

Nutrition Facts : Calories 228 calories, Fat 5g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 180mg sodium, Carbohydrate 40g carbohydrate (10g sugars, Fiber 2g fiber), Protein 6g protein.

SLOW COOKER PUMPKIN PUDDING

Slow Cooker Pumpkin Pudding image

Pumpkin pie without the crust, this pudding is made in a slow cooker. Easy, fast preparation for busy holidays.

Provided by Stephanie Stokes

Categories Fruits and Vegetables Vegetables Squash

Time 5h5m

Yield 8

Number Of Ingredients 8

Ingredients

1 serving nonstick cooking spray
1 (15 ounce) can solid-pack pumpkin puree
1 (12 fluid ounce) can evaporated milk
¾ cup white sugar
2 large eggs, slightly beaten
2 tablespoons unsalted butter, melted
2 ½ teaspoons pumpkin pie spice
2 teaspoons vanilla extract

Steps:

Coat the inside of a slow cooker with cooking spray.
Combine pumpkin puree, evaporated milk, sugar, eggs, butter, pumpkin pie spice, and vanilla extract in the slow cooker; mix to combine.
Cook on Low until top is set and edges have slightly pulled away from the sides of the cooker, about 5 hours.

Nutrition Facts : Calories 202.5 calories, Carbohydrate 28.4 g, Cholesterol 67.8 mg, Fat 7.9 g, Fiber 1.6 g, Protein 5.4 g, SaturatedFat 4.5 g, Sodium 196.7 mg, Sugar 25.5 g

BLUEBERRY PUMPKIN BREAD

Blueberry Pumpkin Bread image

Make and share this Blueberry Pumpkin Bread recipe from Food.com.

Provided by Chef Aint Bs

Categories Quick Breads

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 14

Ingredients

1 cup all-purpose white flour
2/3 cup white whole wheat flour or 2/3 cup oat flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon allspice
1 cup solid pack pumpkin
1/4 cup undiluted evaporated milk
1/3 cup butter (canola)
1/2 cup packed brown sugar
1 egg
1 cup blueberries
1 tablespoon flour

Steps:

Combine 2 T flour, 2 T sugar, and 1/4 tsp cinnamon. Cut in 1 T butter until crumbly.
Combine first seven ingredients, ending with the allspice. In separate bowl, combine pumpkin and milk until blended. Cream shortening and sugar with mixer in large mixing bowl. Add egg, and beat until fluffy. Add flour mixture alternately with pumpkin mixture, beating well after each addition. Combine blueberries and flour. Gently stir into the batter. Pour in bread pan, and sprinkle with streusel. Bake at 350 degrees for 1 hour, or until toothpick inserted in middle comes out clean.

Nutrition Facts : Calories 332, Fat 12.4, SaturatedFat 7.3, Cholesterol 65.4, Sodium 538.1, Carbohydrate 50.8, Fiber 3.1, Sugar 20.5, Protein 6.4

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