25+ Delicious Slow Cooker Pumpkin Bread Recipes To Savor This Fall

As the leaves turn and the air becomes crisp, there’s nothing quite like the warm, inviting aroma of pumpkin bread wafting through your home.

This beloved fall treat is not only delicious but also incredibly versatile.

Whether you prefer a classic recipe or want to experiment with unique flavors, slow cooker pumpkin bread is the perfect solution for effortless baking.

With the convenience of a slow cooker, you can achieve a moist, flavorful loaf without the fuss of traditional baking methods.

In this blog, we present over 25 delightful slow cooker pumpkin bread recipes that cater to every taste.

From the traditional spiced pumpkin bread to creative combinations featuring chocolate, nuts, and even tropical ingredients, there’s a recipe here for everyone.

Whether you’re prepping for a cozy family gathering, a festive potluck, or simply want to treat yourself to a comforting slice, these recipes are sure to inspire you.

So grab your slow cooker, and let’s dive into the delicious world of pumpkin bread!

25+ Delicious Slow Cooker Pumpkin Bread Recipes To Savor This Fall

Baking pumpkin bread in a slow cooker not only simplifies the process but also enhances the flavors, allowing the spices and ingredients to meld beautifully.

With over 25 recipes to choose from, you have the opportunity to explore a variety of tastes and textures, making every loaf a unique experience.

Whether you’re indulging in the rich chocolate notes of Pumpkin Chocolate Chip Bread or enjoying the tropical essence of Pumpkin Coconut Bread, each recipe offers a delightful twist on a classic favorite.

As you embrace the flavors of fall, let these slow cooker pumpkin bread recipes become a staple in your kitchen.

Perfect for sharing with friends and family or savoring alone with a warm cup of coffee, each bite will remind you of cozy autumn days.

So gather your ingredients, fire up your slow cooker, and get ready to enjoy the comforting embrace of homemade pumpkin bread this season!

Classic Slow Cooker Pumpkin Spice Bread

This Classic Slow Cooker Pumpkin Spice Bread is moist, dense, and bursting with seasonal spices like cinnamon, nutmeg, and cloves. The slow cooking process brings out the rich, caramelized pumpkin flavor, making each slice a warm delight for your taste buds. This recipe makes for a comforting treat that is perfect for breakfast, a cozy snack, or even a holiday dessert.

Ingredients:

• 1 3/4 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1 cup canned pumpkin puree
• 1/2 cup vegetable oil
• 2 large eggs
• 1/3 cup water
• 1 teaspoon vanilla extract

Instructions:

1. Grease the inside of your slow cooker with cooking spray or line it with parchment paper to prevent sticking.
2. In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
3. In another bowl, combine the pumpkin puree, vegetable oil, eggs, water, and vanilla extract until well-blended.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid over-mixing.
5. Pour the batter into the prepared slow cooker and smooth the top with a spatula.
6. Cover the slow cooker with a towel to catch condensation, then put the lid on top.
7. Cook on low for 3-4 hours, or until a toothpick inserted into the center comes out clean.
8. Let the bread cool for about 10 minutes before transferring it to a wire rack to finish cooling.

This Classic Slow Cooker Pumpkin Spice Bread is a great choice for pumpkin lovers and anyone looking for a simple, flavorful treat. The warm spices and soft texture make this bread a favorite for cool-weather days. Slice and enjoy with a pat of butter, or serve it plain for a cozy snack anytime.Chocolate Chip Pumpkin Bread with a Hint of Orange

For a twist on traditional pumpkin bread, try this Chocolate Chip Pumpkin Bread with a Hint of Orange. The orange zest adds a bright, citrusy flavor that complements the pumpkin, while the chocolate chips add just the right amount of sweetness. The combination of flavors makes this bread a unique and irresistible treat.

Ingredients:

• 1 3/4 cups all-purpose flour
• 1 cup sugar
• 1/2 cup brown sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons cinnamon
• 1 teaspoon ground nutmeg
• 1/2 cup vegetable oil
• 1 cup canned pumpkin puree
• 2 large eggs
• Zest of one large orange
• 1/2 cup chocolate chips (semi-sweet or dark)

Instructions:

1. Grease the slow cooker or line it with parchment paper.
2. In a medium bowl, combine flour, sugar, brown sugar, baking soda, salt, cinnamon, and nutmeg.
3. In another bowl, whisk together the pumpkin puree, vegetable oil, eggs, and orange zest until smooth.
4. Add the wet ingredients to the dry ingredients and mix until just combined.
5. Gently fold in the chocolate chips.
6. Pour the batter into the slow cooker and smooth the top.
7. Cover with a towel and the slow cooker lid.
8. Cook on low for 3-4 hours, or until a toothpick inserted into the center comes out clean.
9. Cool slightly before removing from the slow cooker and transferring to a wire rack.

This Chocolate Chip Pumpkin Bread with a Hint of Orange combines the warm flavors of pumpkin and spices with the freshness of orange zest. The result is a beautifully moist, flavorful bread with delightful bursts of chocolate. Enjoy it warm, and you’ll see why this bread is a seasonal favorite with a twist.

Maple-Glazed Pecan Pumpkin Bread

Maple-Glazed Pecan Pumpkin Bread is a fall-inspired treat that combines pumpkin with the nutty crunch of pecans and a sweet maple glaze. This decadent loaf is easy to prepare in the slow cooker, and the rich maple glaze drizzled over the top makes it a show-stopping dessert or a lovely brunch item.

Ingredients:

For the Bread:

• 1 3/4 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 cup canned pumpkin puree
• 1/2 cup vegetable oil
• 2 large eggs
• 1/3 cup water
• 1 teaspoon vanilla extract
• 1/2 cup chopped pecans

For the Maple Glaze:

• 1/2 cup powdered sugar
• 1-2 tablespoons pure maple syrup
• 1-2 teaspoons milk (if needed, for consistency)

Instructions:

1. Prepare the slow cooker by greasing it or lining it with parchment paper.
2. In a mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, salt, cinnamon, nutmeg, and cloves.
3. In another bowl, combine the pumpkin puree, oil, eggs, water, and vanilla extract.
4. Stir the wet ingredients into the dry ingredients until just combined, then fold in the chopped pecans.
5. Pour the batter into the slow cooker and smooth the top.
6. Cover with a towel and place the lid on the slow cooker.
7. Cook on low for 3-4 hours, or until a toothpick inserted into the center comes out clean.
8. In a small bowl, mix the powdered sugar, maple syrup, and milk (if needed) to make a glaze.
9. Let the bread cool, then drizzle the maple glaze over the top before slicing.

Maple-Glazed Pecan Pumpkin Bread is a truly special recipe that’s perfect for fall gatherings or simply treating yourself. The maple glaze adds a sweet richness, and the pecans bring a delightful crunch. This bread is perfect on its own or paired with a hot cup of coffee or tea for an ultimate autumn indulgence.

Cinnamon Streusel Pumpkin Bread

This Cinnamon Streusel Pumpkin Bread is a moist and flavorful pumpkin bread topped with a buttery, crumbly cinnamon streusel. The streusel adds a sweet crunch that perfectly complements the spiced pumpkin, making it a delightful treat for breakfast or dessert.

Ingredients:

For the Bread:

• 1 3/4 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 cup vegetable oil
• 1 cup canned pumpkin puree
• 2 large eggs
• 1/3 cup water
• 1 teaspoon vanilla extract

For the Streusel:

• 1/3 cup all-purpose flour
• 1/4 cup brown sugar
• 1 teaspoon ground cinnamon
• 3 tablespoons cold butter, cubed

Instructions:

1. Grease the slow cooker or line it with parchment paper.
2. In a medium bowl, combine flour, granulated sugar, brown sugar, baking soda, salt, cinnamon, and nutmeg.
3. In a separate bowl, whisk together the pumpkin puree, vegetable oil, eggs, water, and vanilla extract until smooth.
4. Stir the wet ingredients into the dry ingredients until just combined.
5. Pour the batter into the slow cooker and smooth the top.
6. In a small bowl, combine the streusel ingredients (flour, brown sugar, and cinnamon), and use a fork or pastry cutter to cut in the cold butter until crumbs form.
7. Sprinkle the streusel evenly over the batter.
8. Cover with a towel, place the lid on, and cook on low for 3-4 hours, or until a toothpick comes out clean.
9. Cool for 10 minutes, then transfer to a wire rack.

This Cinnamon Streusel Pumpkin Bread has a tender crumb and a delightful topping that adds a hint of sweetness and spice in every bite. The slow cooker keeps the bread moist while letting the cinnamon streusel bake to golden perfection. This is a fall favorite that everyone will love!

Cream Cheese-Filled Pumpkin Bread

This Cream Cheese-Filled Pumpkin Bread is a luxurious twist on traditional pumpkin bread. The creamy layer of sweetened cream cheese in the center adds a smooth, tangy contrast to the spiced pumpkin flavors, making it a perfect dessert for fall gatherings.

Ingredients:

For the Bread:

• 1 3/4 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons cinnamon
• 1 teaspoon ground nutmeg
• 1/2 cup vegetable oil
• 1 cup canned pumpkin puree
• 2 large eggs
• 1/3 cup water
• 1 teaspoon vanilla extract

For the Cream Cheese Filling:

• 8 oz cream cheese, softened
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract

Instructions:

1. Grease the slow cooker or line it with parchment paper.
2. In a medium bowl, mix the flour, granulated sugar, brown sugar, baking soda, salt, cinnamon, and nutmeg.
3. In another bowl, whisk together the pumpkin puree, oil, eggs, water, and vanilla extract until smooth.
4. Combine the wet and dry ingredients and stir until just combined.
5. In a small bowl, beat together the cream cheese, sugar, egg, and vanilla until smooth.
6. Pour half of the pumpkin batter into the slow cooker, then carefully spread the cream cheese mixture over it. Top with the remaining pumpkin batter.
7. Cover with a towel, place the lid on, and cook on low for 3-4 hours, or until a toothpick inserted in the center comes out clean.
8. Let cool before removing and slicing.

Cream Cheese-Filled Pumpkin Bread combines the best of pumpkin bread with a rich, creamy center that’s both tangy and sweet. This bread is perfect for special occasions or whenever you want a unique twist on a classic favorite. Serve it chilled or slightly warm for a satisfying treat!

Pumpkin Chai Spice Bread with Almond Glaze

This Pumpkin Chai Spice Bread with Almond Glaze infuses classic pumpkin bread with the bold flavors of chai spices like cardamom, ginger, and cloves. The almond glaze on top adds a subtle sweetness and a touch of elegance, making it ideal for fall brunches or tea-time treats.

Ingredients:

For the Bread:

• 1 3/4 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/2 cup vegetable oil
• 1 cup canned pumpkin puree
• 2 large eggs
• 1/3 cup water
• 1 teaspoon vanilla extract

For the Almond Glaze:

• 1/2 cup powdered sugar
• 1-2 tablespoons milk or almond milk
• 1/2 teaspoon almond extract

Instructions:

1. Grease the slow cooker or line it with parchment paper.
2. In a medium bowl, mix the flour, granulated sugar, brown sugar, baking soda, salt, cinnamon, cardamom, ginger, and cloves.
3. In another bowl, whisk together the pumpkin puree, vegetable oil, eggs, water, and vanilla extract.
4. Stir the wet ingredients into the dry ingredients until just combined.
5. Pour the batter into the slow cooker and smooth the top.
6. Cover with a towel, place the lid on, and cook on low for 3-4 hours, or until a toothpick inserted in the center comes out clean.
7. In a small bowl, mix the powdered sugar, milk, and almond extract to make a glaze.
8. Let the bread cool, then drizzle with almond glaze before slicing.

Pumpkin Chai Spice Bread with Almond Glaze is a flavorful and aromatic bread that brings the exotic flavors of chai to classic pumpkin bread. The almond glaze adds a light sweetness that enhances the bold spices, making this bread a memorable fall treat. Serve it with a warm cup of tea or coffee for a truly cozy experience.

Nutty Pumpkin Banana Bread

This Nutty Pumpkin Banana Bread combines the rich flavors of pumpkin and ripe bananas for an ultra-moist and flavorful loaf. The addition of nuts gives it a delightful crunch, making it a great snack or breakfast option that’s both nutritious and delicious.

Ingredients:

For the Bread:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup vegetable oil
• 1 cup canned pumpkin puree
• 2 ripe bananas, mashed
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup chopped walnuts or pecans

Instructions:

1. Grease the slow cooker or line it with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.
3. In a large bowl, mix the granulated sugar, brown sugar, and oil until well combined. Add the pumpkin puree, mashed bananas, eggs, and vanilla, mixing until smooth.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chopped nuts.
5. Pour the batter into the prepared slow cooker and smooth the top.
6. Cover with a towel, place the lid on, and cook on low for 3-4 hours, or until a toothpick comes out clean when inserted into the center.
7. Allow to cool for a few minutes before transferring to a wire rack.

Nutty Pumpkin Banana Bread is a wonderful fusion of flavors that adds a touch of sweetness and nuttiness to traditional pumpkin bread. This recipe is perfect for using up overripe bananas while celebrating the flavors of fall. It’s a fantastic option for breakfast, snacks, or even as a dessert!

Pumpkin Oatmeal Bread with Raisins

This Pumpkin Oatmeal Bread with Raisins is a hearty, wholesome option that incorporates oats for added texture and nutrition. The sweet raisins provide pops of sweetness that contrast beautifully with the spiced pumpkin, creating a satisfying loaf that’s perfect for any time of day.

Ingredients:

For the Bread:

• 1 cup rolled oats
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1 cup canned pumpkin puree
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1/3 cup milk
• 1 cup raisins

Instructions:

1. Grease the slow cooker or line it with parchment paper.
2. In a medium bowl, combine the rolled oats, flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
3. In a large bowl, mix the pumpkin puree, granulated sugar, brown sugar, oil, eggs, and milk until well combined.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in the raisins.
5. Pour the batter into the prepared slow cooker and smooth the top.
6. Cover with a towel, place the lid on, and cook on low for 4-5 hours, or until a toothpick comes out clean.
7. Let cool for 10-15 minutes before removing from the slow cooker and slicing.

Pumpkin Oatmeal Bread with Raisins is a nourishing option that’s perfect for those looking for a healthier treat. The combination of oats and pumpkin creates a satisfying, filling loaf, while the raisins add a natural sweetness. Enjoy it fresh out of the slow cooker, or toasted with a little butter for a cozy breakfast!

Pumpkin Zucchini Bread

This Pumpkin Zucchini Bread is a delightful way to sneak in some extra veggies while enjoying the rich flavors of pumpkin. The zucchini adds moisture without overpowering the pumpkin taste, resulting in a tender, flavorful loaf that’s great for any occasion.

Ingredients:

For the Bread:

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup vegetable oil
• 1 cup canned pumpkin puree
• 1 cup grated zucchini (about one medium zucchini)
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup chopped nuts (optional)

Instructions:

1. Grease the slow cooker or line it with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
3. In a large bowl, combine the granulated sugar, brown sugar, oil, pumpkin puree, grated zucchini, eggs, and vanilla extract until well blended.
4. Gradually stir in the dry ingredients until just combined. If desired, fold in the chopped nuts.
5. Pour the batter into the prepared slow cooker and smooth the top.
6. Cover with a towel, place the lid on, and cook on low for 3-4 hours, or until a toothpick inserted in the center comes out clean.
7. Allow to cool slightly before transferring to a wire rack.

Pumpkin Zucchini Bread is a wonderful way to incorporate more vegetables into your diet without sacrificing flavor. The zucchini keeps the bread moist and tender, while the pumpkin brings warmth and richness. This recipe is perfect for breakfast or an afternoon snack, and it’s a great way to use up any extra zucchini you might have!

Pumpkin Coconut Bread

This Pumpkin Coconut Bread is a tropical twist on traditional pumpkin bread. The addition of shredded coconut adds a chewy texture and a subtle sweetness that pairs beautifully with the pumpkin, creating a moist and flavorful loaf that transports you straight to paradise.

Ingredients:

For the Bread:

• 1 3/4 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/2 cup vegetable oil
• 1 cup canned pumpkin puree
• 3 large eggs
• 1/2 cup shredded coconut
• 1 teaspoon vanilla extract

Instructions:

1. Grease the slow cooker or line it with parchment paper.
2. In a medium bowl, whisk together flour, granulated sugar, brown sugar, baking soda, salt, cinnamon, nutmeg, and ginger.
3. In a large bowl, combine the pumpkin puree, vegetable oil, eggs, shredded coconut, and vanilla extract, mixing until smooth.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
5. Pour the batter into the prepared slow cooker and smooth the top.
6. Cover with a towel, place the lid on, and cook on low for 3-4 hours, or until a toothpick comes out clean.
7. Allow to cool for about 10 minutes before transferring to a wire rack.

Pumpkin Coconut Bread is a delightful option that introduces a tropical flair to your fall baking. The moist, sweet loaf is perfect for breakfast, snacks, or dessert, and the subtle coconut flavor adds a unique twist that everyone will enjoy. Serve it warm or toasted for an extra treat!

Pumpkin Cranberry Bread

This Pumpkin Cranberry Bread is a vibrant, flavorful option that pairs the sweetness of pumpkin with the tartness of cranberries. The contrast in flavors and textures creates a delicious loaf that is perfect for fall gatherings, holiday meals, or any time you crave something special.

Ingredients:

For the Bread:

• 1 3/4 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1 cup canned pumpkin puree
• 1/2 cup vegetable oil
• 2 large eggs
• 1/3 cup water
• 1 cup fresh or frozen cranberries (if frozen, do not thaw)

Instructions:

1. Grease the slow cooker or line it with parchment paper.
2. In a medium bowl, whisk together flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, and nutmeg.
3. In a large bowl, mix the pumpkin puree, vegetable oil, eggs, and water until well combined.
4. Gradually add the dry ingredients to the wet mixture and stir until just combined. Gently fold in the cranberries.
5. Pour the batter into the prepared slow cooker and smooth the top.
6. Cover with a towel, place the lid on, and cook on low for 3-4 hours, or until a toothpick comes out clean.
7. Cool for 10-15 minutes before transferring to a wire rack.

Pumpkin Cranberry Bread offers a delightful balance of sweet and tart flavors, making it a unique and festive treat for any occasion. This loaf is perfect for sharing at holiday gatherings or enjoying as a cozy snack. The beautiful color and flavor will surely impress family and friends alike!

Spiced Pumpkin Chia Bread

This Spiced Pumpkin Chia Bread is a nutritious and flavorful option that incorporates chia seeds for added texture and health benefits. The seeds provide a nice crunch while contributing omega-3 fatty acids, making this a wholesome and delicious choice for any time of the day.

Ingredients:

For the Bread:

• 1 3/4 cups all-purpose flour
• 1/2 cup rolled oats
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1 cup canned pumpkin puree
• 1/2 cup vegetable oil
• 1 cup granulated sugar
• 2 large eggs
• 1/4 cup water
• 1/4 cup chia seeds
• 1 teaspoon vanilla extract

Instructions:

1. Grease the slow cooker or line it with parchment paper.
2. In a medium bowl, whisk together flour, oats, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
3. In a large bowl, mix the pumpkin puree, vegetable oil, sugar, eggs, water, chia seeds, and vanilla extract until well combined.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
5. Pour the batter into the prepared slow cooker and smooth the top.
6. Cover with a towel, place the lid on, and cook on low for 3-4 hours, or until a toothpick comes out clean.
7. Allow to cool before transferring to a wire rack.

Spiced Pumpkin Chia Bread is not only delicious but also packed with nutrients, making it a great choice for health-conscious bakers. The chia seeds add a fun texture, and the spices create a warm, comforting flavor perfect for fall. Enjoy it as a hearty breakfast or a delightful afternoon snack!

Pumpkin Chocolate Chip Bread

This Pumpkin Chocolate Chip Bread is a delightful combination of spiced pumpkin and rich chocolate chips, creating a moist and indulgent treat that is perfect for any chocolate lover. The sweetness of the chocolate complements the warmth of the pumpkin spices, making it an irresistible loaf.

Ingredients:

For the Bread:

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1 cup canned pumpkin puree
• 1/2 cup vegetable oil
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 3 large eggs
• 1/2 cup chocolate chips
• 1 teaspoon vanilla extract

Instructions:

1. Grease the slow cooker or line it with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
3. In a large bowl, mix the pumpkin puree, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until smooth.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Gently fold in the chocolate chips.
5. Pour the batter into the prepared slow cooker and smooth the top.
6. Cover with a towel, place the lid on, and cook on low for 3-4 hours, or until a toothpick comes out clean.
7. Let cool for 10-15 minutes before transferring to a wire rack.

Pumpkin Chocolate Chip Bread is a wonderful treat that combines the flavors of fall with the decadence of chocolate. It’s perfect for dessert or as a special addition to breakfast. This moist and flavorful bread is sure to be a hit with family and friends, and it makes a fantastic gift for the holidays!

Maple Pumpkin Bread with Pecans

This Maple Pumpkin Bread with Pecans features the warm flavors of maple syrup and crunchy pecans, elevating traditional pumpkin bread to a new level of deliciousness. The combination of ingredients creates a rich, moist loaf that’s perfect for fall gatherings or cozy mornings.

Ingredients:

For the Bread:

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1 cup canned pumpkin puree
• 1/2 cup vegetable oil
• 1 cup maple syrup
• 2 large eggs
• 1/2 cup chopped pecans
• 1 teaspoon vanilla extract

Instructions:

1. Grease the slow cooker or line it with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
3. In a large bowl, mix the pumpkin puree, vegetable oil, maple syrup, eggs, and vanilla extract until well combined.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chopped pecans.
5. Pour the batter into the prepared slow cooker and smooth the top.
6. Cover with a towel, place the lid on, and cook on low for 3-4 hours, or until a toothpick comes out clean.
7. Allow to cool for 10-15 minutes before transferring to a wire rack.

Maple Pumpkin Bread with Pecans is a deliciously unique take on pumpkin bread that’s perfect for autumn. The addition of maple syrup and pecans provides a rich sweetness and crunch that everyone will love. Serve it warm with a pat of butter for an extra special treat!

Pumpkin Spice Latte Bread

This Pumpkin Spice Latte Bread is a delightful tribute to the beloved coffeehouse beverage. Infused with the flavors of pumpkin, coffee, and warm spices, this bread is perfect for coffee lovers looking to enjoy a taste of fall in every bite.

Ingredients:

For the Bread:

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon ground ginger
• 1 cup canned pumpkin puree
• 1/2 cup vegetable oil
• 1 cup granulated sugar
• 2 large eggs
• 1/4 cup brewed coffee (cooled)
• 1 teaspoon vanilla extract

For the Topping (optional):

• 1/4 cup powdered sugar
• 1 tablespoon brewed coffee
• Pinch of cinnamon

Instructions:

1. Grease the slow cooker or line it with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
3. In a large bowl, mix the pumpkin puree, vegetable oil, sugar, eggs, cooled coffee, and vanilla extract until smooth.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
5. Pour the batter into the prepared slow cooker and smooth the top.
6. Cover with a towel, place the lid on, and cook on low for 3-4 hours, or until a toothpick comes out clean.
7. To make the topping, mix the powdered sugar with brewed coffee and a pinch of cinnamon until smooth. Drizzle over the cooled bread.

Pumpkin Spice Latte Bread is a fantastic way to enjoy the flavors of your favorite fall beverage in a loaf. The combination of coffee and pumpkin spices makes it perfect for breakfast or as a sweet treat alongside your afternoon coffee. Enjoy it warm or at room temperature with a light drizzle of coffee glaze for an extra touch of indulgence!

Note: More recipes are coming soon!