Pumpkin bread is a family favorite quick bread that is lightly sweet, moist, delicious, and screams fall! This recipe uses the CrockPot to allow for a perfectly moist bread that is easy to prepare and cooks perfectly every time. With the warm smells of pumpkin and cinnamon it is oh so satisfying for breakfast or a snack.

Ingredients:
½ cup oil
½ cup sugar
½ cup packed brown sugar
2 eggs (beaten)
1 - 15 oz can of pumpkin puree
1 ½ cups all purpose flour
¼ teaspoon salt
1 ½ teaspoon cinnamon
1 teaspoon baking soda


In a large mixing bowl, combine oil, granulated sugar, and brown sugar mixing well to dissolve sugars. Add beaten eggs and pumpkin puree. To a sifter add flour, salt, cinnamon, and baking soda and sift dry mixture over pumpkin mixture. Mix sifted dry mixture into pumpkin mixture using a whisk until well combined.

Spray a loaf pan with baking spray and pour batter into the loaf pan. Place the loaf pan inside an oval CrockPot and fill the pot with 2 cups of water.

Line the top of the lid with six paper towels, being sure to cover the top of the CrockPot completely and seal with the lid. The paper towels will allow moisture to be absorbed, produce a moist bread, and prevent the bread from becoming soggy. DO NOT FORGET THIS STEP!

Cook on HIGH for three (3) hours. Pumpkin bread will be perfectly moist and delicious! Enjoy!

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