Crockpot Pumpkin Bread Recipes

Steps:

• In a large bowl, mix brown sugar, yeast, pie spice, salt and 1-1/2 cups flour. In a small saucepan, heat milk and butter to 120°-130°; stir into dry ingredients. Stir in pumpkin, egg and enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. During the last few minutes of kneading, add raisins, pecans and, if desired, butterscotch chips. Shape into a 6-in. round loaf; transfer to a greased double thickness of heavy-duty foil (about 12 in. square). Lifting with foil, place in a 6-qt. slow cooker. Press foil against bottom and sides of slow cooker., Cook, covered, on high 2-1/2 to 3 hours or until a thermometer reads 190°-200°. Remove to a wire rack and cool completely before slicing.

Steps:

• Blend the oil and both of the sugars into a large bowl.
• Then, stir in the beaten eggs and canned pumpkin. Add the remaining dry ingredients and mix thoroughly.
• Pour the batter into a greased or oiled bread pan. (I used a canola oil spray that worked just fine.
• Now add two cups of water to your crockpot and place the pan into a crock pot.
• Cover the top of the crockpot with eight-ten paper towels. This is to trap condensation and keep the bread from becoming mushy.
• Place the crock pot lid on top of the crockpot (I tried to make sure the paper towels were trapped around the lid so they didn't slip) and bake on high 2 1/2 to 3 hours.