Crockpot Pumpkin Bread

Have you ever baked in your crockpot? You must try this amazing, simple & moist Crockpot Pumpkin Bread! It's so easy and has over 300,000 pins on Pinterest

My wife and I had an extra can of pumpkin left over from the holidays and thought, what could we do with it!  We LOVE pumpkin bread, but at the time I didn’t want to warm my home.  Solution, let’s bake the bread in the crockpot!  Let me just say you will NEVER have a more moist bread in your LIFE.

The process of baking in a crockpot is pretty easy.  Once you have the batter made for your bread, pour around two cups of water into your crockpot.  We are essentially baking the bread in a water bath.  Now place the bread into the crockpot, but make sure the water doesn’t go into the bread pan.  Next is a very important step, if you don’t do this the bread won’t bake very well.  Make sure to place paper towels inside the crockpot, securing them with the crockpot top.  This will trap the condensation the crockpot creates, and allow your bread to bake.  Try not to open your crockpot until the appropriate time, and just use a knife to see if it is done.

With over 300,000 pins on Pinterest, this is one of our most popular recipes!  Originally posted on Let’s Get Crockin’ our old Food Blog!

4.7 from 10 reviews
Crockpot Pumpkin Bread
 
Prep time
Cook time
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This is an amazingly simple pumpkin bread recipe that will leave you wanting MORE. I cooking the bread in the crockpot instead of the oven so I didn't warm my home on a hot day! A side effect of slow cooking the bread, it's incredibly moist!
Serves: 4-6
Ingredients
  • ½ cup of oil
  • ½ cup of sugar
  • ½ cup of packed brown sugar
  • 2 eggs (beaten)
  • 1 15oz can of pumpkin
  • 1½ cup of flour (sifted)
  • ¼ tsp. of salt
  • ½ tsp. of cinnamon
  • ½ tsp. of nutmeg
  • 1 tsp. of baking soda
Instructions
  1. Blend the oil and both of the sugars into a large bowl.
  2. Then, stir in the beaten eggs and canned pumpkin. Add the remaining dry ingredients and mix thoroughly.
  3. Pour the batter into a greased or oiled bread pan. (I used a canola oil spray that worked just fine.
  4. Now add two cups of water to your crockpot and place the pan into a crock pot.
  5. Cover the top of the crockpot with eight-ten paper towels. This is to trap condensation and keep the bread from becoming mushy.
  6. 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 2½ to 3 hours.

Enjoy! Don’t forget to PIN this recipe!!

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Comments

    • says

      The bread pan was small, which yielded a deep bread. It fit into a crockpot, so not big! The can of pumpkin was just a regular sized can, the same size green beans and corn! Hope that helps!

  1. Anonymous says

    Have you encountered having to cook the bread longer? Mine has cooked for almost four hours and is still doughy in the middle.

    • says

      Every crockpot is different….if it’s not cooking give it a little more….then if it completely fails finish it in the oven if necessary

    • says

      You do both. I drap the paper towels at the top of the crock, using the lid to hold them in place. That way they will capture much of the condensation.

  2. Nana Kathy in Iowa says

    I stumbled upon your site googling pumpkin bread recipes. Just out of the crock pot and OMG this bread is the most, moist melt in your mouth pumpkin bread I have ever tasted! This will be my go to pumpkin bread recipe forever! I use real pumpkin that I canned last year. I wanted to use the last of it up before canning it again this year. Thank you for your awesome recipe!

  3. Nana Kathy in Iowa says

    I”m sharing this recipe on Facebook with a picture of my bread! It came out beautifully! The top isn’t crusty or hard e!ether! I topped a warm slice with whipped topping and oh so delicious! I can’t wait to share some with the grand kids! This is a must try recipe for all you pumpkin lovers!

  4. cassandra says

    I just finished cooking this and had a slice… so amazing !!! The only thing i did different was add 4 or 5 shakes of ground cloves since most pumpkin pie recipes call for cloves. Topped my slice with a little butter and mmm mmm mmm !!! It was good . How do i store the rest though ?? In a tupperware in the fridge or loosely covered on the counter ?? HELP. .. i dont want it to go bad !!

  5. Lauren says

    Since my crockpot wasn’t big enough for a bread pan, and I just had to taste how moist it was because everyone was raving about it, I came up with a solution. Crock pot liners! I put 2 cups of water directly in the bottom of the crock pot, put the crock pot liner on top and filled the liner directly with the bread dough! It may not have been perfectly shaped when it came out, but oh boy was it delicious!

  6. Sarah says

    So what if I don’t use a bread pan for making the crock pot? Will the bread burn if I just put it directly in the crock pot?

  7. says

    I just mixed this up, poured it in my bread pan (normal size), and put 2 cups of water in my crock pot (large size). Went to put the bread pan in the crock pot and it just sits on the rim of the crock pot. I’m not sure how everyone else is fitting a bread pan in their crock pots unless their pots are huge and bread pans have no handles/edges. I saw someone else’s suggestion of putting it in the oven at 325 so I’m going to try that but super disappointed that the crock pot didn’t work! :(

    • Michele says

      Hi Candice,

      I had the same problem with my bread pan not sitting inside my crock pot, with the edges resting on the upper rim instead. I followed the rest of the instructions, covering with paper towels, and took the chance of baking the bread with the pan resting on the rim. The pumpkin bread came out BEAUTIFULLY! My old crock pot recently died, and I replaced it with a Hamilton Beach 6-quart programmable slow cooker (model 33967), and the lid has a rubber ring along the rim that can be locked down onto the cooker. I locked down the lid, creating a tight seal as the bread baked. I will try baking my holiday gingerbread this way as well, and any other bread recipes for that matter! Incidentally, the HB is one of the best crock pots you can buy for your money (I have to rave about it). Bed Bath & Beyond can order one shipped to you for $49.99 (I had an extra $10 off coupon for an even better deal).

      • Anonymous says

        I have this crockpot too and I LOVE it! Was unsure about setting it on the rim but since you said it worked I’m going to try it, thanks!

  8. Danielle says

    This was my first attempt at “baking” in my crock pot! Easy and yummy. Thank you for the recipe. But I would probably add more cinnamon and nutmeg next time. ;)

  9. Ed M. says

    I’m going to make this. Maybe even today or tomorrow. But I’m confused about one thing: Why paper towels? Wouldn’t paper towels ABSORB the moisture? Wouldn’t aluminum foil work/work better?

    • Margaret says

      The paper towels absorb the condensation that would otherwise rain down on yr bread while baking! You’d get a mushy weird top on your bread :( Paper towels are indeed what you want!

  10. Lisa says

    So, as many of you said, my loaf pan didn’t fit in my crockpot. BUT, I have a Pyrex 7x5x1.5 in glass dish & that DID fit in my crockpot! Only half of the recipe fit in there, so I made 2 loafs. I’ll eat one now & freeze the other for another time. Since it was a smaller pan, it only had to cook 2 hours, but wow! It was so moist! It’s very good with butter, but I’m sure it would also be good w/ some whipped cream too! I might just have to make some more of these as Christmas gifts! :)

  11. Margaret says

    The heating element has gone kaput in my stove…. during the coldest days of the year! Thanks so much for giving me a way to still bake! :)

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  13. Aretha Symon says

    Great recipe! My oven just died and this recipe was perfect. I used a throw away aluminum bread pan and it fit inside my oval crock pot well. And yes the paper towels are a must! Super moist!

  14. Jasmine M. says

    I would love to try this recipe! However, Im flute intolerant and I’m wondering if substituting the regular flour for GF all purpose or almost flour would be OK in this recipe? Has anyone else tried it like that? Im curious as to how it would turn out.

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