Whenever I go to the pantry to make something I still go straight to the pumpkin. I could eat it right out of the can right now… okay… I guess not right out of the can. But I sure could eat all things pumpkin right now! This recipe is so easy and it cooks right inside of your slow cooker! The texture turned out more of like a brownie than a cake… but it still tasted amazing!
Related Recipe: Try our Pumpkin Zucchini Bread recipe! It’s a Fall Favorite!
Slow Cooker Pumpkin Bread Recipe
This Slow Cooker Pumpkin Bread recipe is so easy and it cooks right inside of your slow cooker! The texture turned out more of like a brownie than a cake… but it still tasted amazing!
Serving
Ingredients
- ¾ cup canned pumpkin
- 4 ounces cream cheese, softened
- 2 eggs
- 1 cup sugar
- 1 teaspoon baking soda
- 2 cups flour
- 1 teaspoon cinnamon
- 8 Tablespoons butter, melted
- 1 cup milk chocolate chips
Instructions
- In a large bowl, mix the pumpkin and cream cheese together. I used my hand mixer and it worked great.
- Mix in the eggs, butter, and sugar. Once those are mixed add the flour, baking soda, and cinnamon. Then gently stir in the chocolate chips.
- Spray bottom of slow cooker with baking spray and pour batter into it.
- Cover and cook on high for 3 hours or until toothpick inserted comes out clean. The outsides might be a little darker brown, just make sure the inside is done so it isn't gooey.
- When done, remove slow cooker from heat and let cool for 10-15 minutes. Flip onto a platter and serve at warm or room temperature.
Nutrition
Calories: 291 kcal · Carbohydrates: 42 g · Protein: 5 g · Fat: 12 g · Saturated Fat: 7 g · Trans Fat: 1 g · Cholesterol: 63 mg · Sodium: 257 mg · Potassium: 109 mg · Fiber: 1 g · Sugar: 21 g · Vitamin A: 3250 IU · Vitamin C: 1 mg · Calcium: 35 mg · Iron: 2 mg
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