Crockpot Pumpkin Bread

This Crockpot Pumpkin Bread is moist, fluffy, and loaded with melty chocolate chips. This throw-and-go recipe is the best way to use up that extra can of pumpkin puree!

Prep Time10 mins

Cook Time2 hrs

Total Time2 hrs 10 mins

Course: Breakfast, Snack, Dessert

Cuisine: American

Keyword: pumpkin dessert recipe, pumpkin snack recipe, slow cooker pumpkin recipe

Servings: slices

Calories: 294kcal

Author: Jennifer Debth

Equipment

Ingredients

1/2 cup unsalted butter melted
3/4 cup dark brown sugar packed
1/4 cup pure maple syrup
1 large eggs room temperature
1 tablespoon vanilla extract
1 (15 oz) can pumpkin puree
1 1/2 cups all-purpose flour spoon and leveled
2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 cup chocolate chips plus more for topping

US Customary - Metric

Instructions

Grease a 6 quart crockpot with cooking spray, then line the crockpot with a parchment paper cross sling (this allows you to easily lift the cooked bread out). Set aside.
In a large bowl, whisk together butter, brown sugar, maple syrup, egg, vanilla, and pumpkin puree until smooth,
Fold in flour, cinnamon, nutmeg, ginger, cloves, salt, baking soda, and baking powder until *just* combined.
Gently fold in the chocolate chips, then pour the batter into the prepared crockpot.
Top with extra chocolate chips, if desired.
Cover the crockpot with a thin kitchen towel (this catches any condensation that will form), then place on the lid.
Cook on LOW for 2-4 hours (I needed 2 1/2 hours) or until the bread has cooked through.
Use the parchment sling to remove the bread from the crockpot, then cool for at least 10 minutes before slicing and serving!
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Nutrition