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)

Ingredients

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-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,

recipe courtesy Coastal Living

Ingredients

3/4 cup pure maple syrup

1 cup fresh or frozen cranberries, divided

1 tablespoon unsalted butter

Preparation

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!

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