Friday, September 26, 2014

Crock Pot Pumpkin / Cranberry Bread

Sometimes I like to get out the Slow Cooker / Crock Pot and let it do all of the work Here's a great recipe to start with for the Fall Season.

Slow Cooker Pumpkin / Cranberry Bread

1 - 4 quart Slow Cooker / Crock Pot, sprayed with a non stick cooking spray.

3/4 C of canned Pumpkin
1/2 C Half & Half
2 TBS Brown Sugar
2 C Flour + 1 TBS Flour, divided
2 tsp Baking Powder
1 1/2 tsp Pumpkin Pie Spice
1/2 tsp Salt
4 TBS Cold Butter, cubed + 2 TBS Butter, melted, divided
3/4 C Dried Cranberries
1/2 C Maple Syrup
1/2 C Chopped Pecans

In a medium mixing bowl:
Half & Half
Brown Sugar
Whisk well, set aside.

In a large mixing bowl:
2 C Flour
Baking Powder
Pumpkin Pie Spice
Whisk well.
Cut in the cold Butter with a Pastry Blender or 2 Forks, until pieces are Pea sized.
Add Pumpkin mixture to the Flour mixture, mix just until combined.

In a small mixing bowl:
1 TBS Flour
Toss until well coated.
Fold into the dough by hand.
Transfer the dough to the Slow Cooker.
Drizzle the Maple Syrup and Melted Butter over the dough.
Sprinkle with Pecans.

Cook on High, covered, for 2 - 2 1/2 hours.
Turn off the Slow Cooker.
Remove the lid and wipe off the condensation.
Cover the opening of the pot with paper towels and replace the lid.
Cool, covered for 45 minutes.

Peace in the Kitchen!

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