Slow Cooker Pumpkin-Cranberry Bread

https://homeiswheretheboatis.net/2013/11/06/slow-cooker-pumpkin-cranberry-bread/

The recipe calls for baking in a 4-quart slow cooker, my slow cooker is 6-quart so my bread was thinner as a result but moist and flavorful!

Prep: 15 minutes Cook: 2 hours (high)

Nonstick cooking spray

2 eggs

3/4 cup canned pumpkin

1 cup sugar

*1/2 cup vegetable oil (*I substituted natural unsweetened applesauce)

1 2/3 cup all-purpose flour

1 1 /2 teaspoons pumpkin pie spice

1 teaspoon baking soda

1/2 teaspoon salt

3/4 cup fresh cranberries, or frozen, thawed

1 tablespoon all-purpose flour

1/4 cup chopped pecans, toasted

Coat a 4-quart slow cooker with cooking spray; set aside. In a medium bowl combine eggs, pumpkin, sugar, and oil (or applesauce); set aside.

In a large bowl stir together the 1 2/3 cup flour, pumpkin pie spice, baking soda and salt. Add pumpkin mixture all at once to flour mixture; stir just until combined. In a small bowl combine 1/2 cup cranberries and 1 tablespoon of flour; toss gently to coat. Gently fold cranberry mixture into batter.

Spoon batter into prepared cooker (cooker will only be about one-fourth full if using a 4-quart cooker, less so with a 6-quart). Top with the remaining cranberries and the pecans.

Cover and cook on high for 2 hours or until a toothpick inserted near the center comes out clean. *When removing lid, lift carefully so condensation from lid does not drip onto bread. Remove crockery liner from slow cooker. Cool, uncovered, on a wire rack for 10 minutes. Loosen sides of bread, and use a wide spatula to lift bread from cooker. Cool completely on a wire rack.

http://homeiswheretheboatis.net/2013/11/06/slow-cooker-pumpkin-cranberry-bread/