Slow Cooker Pumpkin Chocolate Chip Bread Recipe
This Slow Cooker Pumpkin Chocolate Chip Bread is a moist, flavorful treat perfect for cozy autumn mornings or anytime you crave a sweet, spiced snack. Made with pumpkin puree, warm spices, and melty chocolate chips, it’s an easy no-oven recipe that results in soft, tender bread using your slow cooker.
- Prep Time: 15 minutes
- Cook Time: 2.5 hours
- Total Time: 2 hours 45 minutes
- Yield: 10 servings 1x
- Category: Bread
- Method: Slow Cooking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Dry Ingredients:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon salt
Wet Ingredients:
- 1 cup pumpkin puree (not pumpkin pie filling)
- ¾ cup brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Mix-ins:
- ¾ cup chocolate chips
Instructions
- Mix the Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, and salt until well combined.
- Mix the Wet Ingredients: In a separate bowl, whisk together the pumpkin puree, brown sugar, vegetable oil, eggs, and vanilla extract until the mixture is smooth and uniform.
- Combine Wet & Dry Ingredients: Gently fold the wet ingredients into the dry ingredients using a silicone spatula, stirring until just combined. A few lumps are okay; avoid overmixing to keep the bread soft and light.
- Add Chocolate Chips: Carefully fold in the chocolate chips until they are evenly distributed throughout the batter.
- Prep the Slow Cooker: Line your slow cooker with parchment paper or grease it thoroughly to prevent sticking. Pour the batter into the slow cooker and smooth the top with a spatula.
- Cook on Low: Place a paper towel beneath the slow cooker lid to absorb condensation and keep the bread from becoming soggy. Cover and cook on the LOW setting for 2 to 3 hours, checking for doneness by inserting a toothpick in the center. When it comes out clean, the bread is ready.
- Cool & Serve: Let the bread cool inside the slow cooker for about 15 minutes to firm up. Then, lift it out using the parchment paper, slice, and enjoy warm or at room temperature.
Notes
- Use a paper towel under the slow cooker lid to catch condensation and prevent sogginess.
- Do not overmix the batter; stir until just combined to avoid dense bread.
- Line the slow cooker with parchment paper or use a slow cooker liner for easy cleanup and to prevent sticking.
- Start checking for doneness at 2 hours, as slow cookers vary in temperature.
- Allow bread to cool for at least 15 minutes before slicing to help it hold its shape.
- No chocolate chips? Substitute with chopped nuts or dried cranberries.
- For a sweeter bread, add an additional ¼ cup of brown sugar.
- To make it healthier, substitute half the all-purpose flour with whole wheat flour and use coconut oil instead of vegetable oil.
- Batter can be made ahead and refrigerated overnight before cooking.
- Slices freeze well for easy snacks later.
Keywords: slow cooker pumpkin bread, pumpkin chocolate chip bread, slow cooker bread, fall recipes, easy pumpkin bread, slow cooker desserts
