Slow Cooker Pumpkin Bread

Slow Cooker Pumpkin Bread

hillbillyhousewife.com

 

Ingredients

• 1 cup all-purpose flour
• 1½ tsp baking powder
• 1 tsp pumpkin pie spice
• ½ cup brown sugar
• 2 Tb apple sauce
• 2 eggs, slightly beaten
• ½ cup pumpkin puree (canned)

Instructions

1. Whisk the apple sauce and sugar together with a fork or whisk. Add the eggs and beat well. You can continue to use the fork, or use an electric mixer if that’s easier. Add the pumpkin puree and mix well again.
2. Add the flour, baking powder and pumpkin pie spice to the bowl. Give it a little stir to mix all those dry ingredients, then work on incorporating it into the dry ingredients. You don’t want to overmix this.
3. Get out 2 half pint canning jars and grease them well. Pour the bread mixture into the jars and cover them with greased aluminum foil.
4. Crumple up two or 3 layers of aluminum foil and put them in the bottom of your crockpot. This will keep the jars slightly elevated and make sure that your pumpkin bread bakes evenly. Add the jars, cover and cook on high for about 90 minutes. Check the bread for doneness with a tooth pick or wooden skewer. Stick it in the center of your bread jars. If it comes out clean, your pumpkin bread is done.
5. Carefully remove the jars from the crockpot and let them cool for 10 minutes before removing the pumpkin bread.
6.