Slow Cooker Pumpkin-Cranberry Bread

Slow Cooker Pumpkin Cranberry Bread

 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!


Pumpkin-Berry Bread,

recipe courtesy Better, Homes and Gardens

Prep: 15 minutes Cook: 2 hours (high)


Nonstick cooking spray

2 eggs

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.

You can find a printable recipe, here.

Pumpkin Berry Bread French Toast with Cranberry Maple Syrup

Pumpkin-Cranberry Bread

also makes excellent

French Toast for brunch!

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!

Cranberry Maple Syrup

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.

For a printable recipe, click here.


If you make this bread, reserve some for French Toast,

it’s the perfect texture and definitely a treat!

Pumpkin Berry Bread French Toast with Cranberry Maple Syrup

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  26 comments for “Slow Cooker Pumpkin-Cranberry Bread

  1. November 6, 2013 at 6:19 am

    Lovin’ the pretty cranberries and nuts on top Mary! Slow Cooker breads are very popular right now, nice to know they work:@)

  2. November 6, 2013 at 7:11 am

    I love pumpkin bread, Mary, and this one looks delicious. I can smell it right now! The syrup looks yummy too. I don’t have a slow cooker but now I have a great excuse for finding one! I will definitely add this to my recipe file. Linda

  3. November 6, 2013 at 7:25 am

    In my rather limited slow cooker baking experience, my results have not been good. This bread, however, looks moist and delicious. You have my mouth watering with the French Toast. Wow!

  4. Barbara L
    November 6, 2013 at 7:26 am

    Oops? How much sugar to
    Use in the slow cooker bread recipe please?

    • November 6, 2013 at 7:57 am

      Sorry Barbara! One cup :)

  5. wanda
    November 6, 2013 at 7:40 am

    I love the recipe but need instructions together without photos please. I don’t have room to save pages and pages of photos with reicpes. Just need recipes in Print only. It would help and save paper/ink too. Thanks wanda

  6. November 6, 2013 at 7:47 am

    The bread looks wonderful, Mary, and I love the idea of saving some for French toast with the delicious syrup. I did some baking in my slow cooker and the recipe called for putting some paper towels under the lid to catch the condensation. Maybe that would help with the bread? Thanks for sharing the pretty photos and the recipe. xo

  7. November 6, 2013 at 9:01 am

    wow, fall on a plate, LOVE your french toast syrup addition, woke up thinking try to stop eating for the rest of your life, join the cult michelle pfieffer was just in where all you were allowed was air…

    and then i see this!

  8. Cheryl
    November 6, 2013 at 9:03 am

    Hi Mary, I need a little more explanation…
    I understand you spray the cooker, but then later on you mention a crockery liner. Do you use both?

    • November 6, 2013 at 9:08 am

      Cheryl, Sorry for the confusion. The “liner” is the slow cooker insert.

  9. paula
    November 6, 2013 at 9:15 am

    OMG this looks wonderful, I love both pumpkin and cranberries and then the french toast ohhlala yummy !! The pictures are wonderful as always , thanks for sharing !

  10. Sue
    November 6, 2013 at 9:46 am

    Thank you Mary! You always make the day so much more interesting and beautiful. Looking forward to trying this!

  11. November 6, 2013 at 10:04 am

    I know this bread smelled wonderful as it was cooking. I love anything pumpkin and cranberry so I know I would like this.

    I have a long list of your recipes to get to.

  12. November 6, 2013 at 10:18 am

    You dusted off your slow cooker with panache Mary! I haven’t ever tried anything like this in mine and it looks like so much fun~I like the biscotti like shape of the bread, much better than a big wide piece, and it makes very elegant looking french toast! The cranberry syrup, wow, what a wonderful holiday breakfast! Can’t wait to try all of these~

  13. November 6, 2013 at 10:21 am

    I can hardly wait to make some of this bread. I love anything that is pumpkins and cranberries. Thank you so much for sharing this wonderful recipe.

  14. Rattlebridge Farm
    November 6, 2013 at 11:01 am

    Mary, your beautiful photos and delicious recipe have enticed me to start using my slow-cooker again. I’ve been looking for a goodie to bring my mom–she will love this! xxoo

  15. Annie
    November 6, 2013 at 11:10 am

    FAB – U – LOUS! Looks sooooo good. xoxo, A

  16. November 6, 2013 at 1:36 pm

    I’m cracking up at Jain’s comment…I feel the same way! This looks very interesting & I might try to find a similar version to use in my bread machine. I’m sure someone has tried it before.
    Thanks for sparking the idea!

  17. November 6, 2013 at 1:49 pm

    Oh, Mary…!
    Definitely making this one right away! My slow cooker is 3 1/2 quarts so mine will probably be a little bit higher/rounder…Can’t wait!

  18. November 6, 2013 at 2:27 pm

    This sounds delicious. Thanks. xo Laura

  19. Kim
    November 6, 2013 at 5:19 pm

    Oh, my that looks so good. That would be good on a cold day with a fire going and curled up under a blanket snacking on it.

  20. November 6, 2013 at 9:23 pm

    I never knew you could cook breads in a slow cooker…mine is an All-Clad and is large…I wonder how it would be if you doubled the recipe…Looks fantastic!

  21. November 7, 2013 at 8:36 am

    Look yummy… I may have to try it for Thanksgiving…

  22. November 7, 2013 at 1:15 pm

    I love my slow cooker but have never thought to use it for bread. This will be fun to try.

  23. July 8, 2014 at 12:46 am

    whoah this blog is magnificent i love studying your articles.
    Stay up the good work! You already know, a lot of people are searching around for this info, you can help them greatly.

  24. November 3, 2014 at 2:41 am

    Going to give this a try. Surprised this makes good French toast, but yours looks perfect. Thanks for the recipe.

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