I made a promise to blow the dust off my slow cooker and use it more often with the busy months ahead and the holidays approaching.
Slow Cooker Pumpkin-Cranberry Bread was in a Better Homes and Gardens Holiday Slow Cooker issue out that’s out now, that I picked up at the grocery store.
The recipe calls for baking the bread in a 4-quart slow cooker, my slow cooker is 6-quart, so my bread was not as tall and shaped more like biscotti :) when it was sliced, but plenty moist thanks to the slow cooker and full of fall flavor with the pumpkin and cranberries!
recipe courtesy Better, Homes and Gardens
Prep: 15 minutes Cook: 2 hours (high)
Nonstick cooking spray
3/4 cup canned pumpkin
1 cup sugar
*1/2 cup vegetable oil (*I substituted natural unsweetened applesauce)
1 2/3 cup all-purpose flour
1 1 /2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup fresh cranberries, or frozen, thawed
1 tablespoon all-purpose flour
1/4 cup chopped pecans, toasted
Coat a 4-quart slow cooker (mine was 6-quart) with cooking spray; set aside. In a medium bowl combine eggs, pumpkin, sugar, and oil (or applesauce); set aside.
In a large bowl stir together the 1 2/3 cup flour, pumpkin pie spice, baking soda and salt. Add pumpkin mixture all at once to flour mixture; stir just until combined. In a small bowl combine 1/2 cup cranberries and 1 tablespoon of flour; toss gently to coat. Gently fold cranberry mixture into batter.
Spoon batter into prepared cooker (cooker will only be about one-fourth full if using a 4-quart cooker, less so with a 6-quart). Top with the remaining cranberries and the pecans.
Cover and cook on high for 2 hours or until a toothpick inserted near the center comes out clean. *When removing lid, lift carefully so condensation from lid does not drip onto bread. Remove crockery liner from slow cooker. Cool, uncovered, on a wire rack for 10 minutes. Loosen sides of bread, and use a wide spatula to lift bread from cooker. Cool completely on a wire rack.
I added a little sprinkle of pumpkin pie spice along with vanilla to the egg & milk mixture.
And added some additional flavor
with Cranberry-Maple Syrup!
recipe courtesy Coastal Living
3/4 cup pure maple syrup
1 cup fresh or frozen cranberries, divided
1 tablespoon unsalted butter
Bring maple syrup and 3/4 cup cranberries to a boil over medium-high heat. Reduce heat to low, and simmer 3 minutes or until cranberries pop. Crush cranberries in saucepan using a spatula. Stir in remaining 1/4 cup cranberries; simmer just until they begin to pop (about 2 minutes). Add butter, and stir until melted.