Slow Cooker Pumpkin Yeast Bread Recipe

Slow Cooker Pumpkin Yeast Bread Recipe
Slow Cooker Pumpkin Yeast Bread Recipe photo by Taste of Home
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Slow Cooker Pumpkin Yeast Bread Recipe

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Savor the rich flavors of fall with this homey loaf you can bake up in the slow cooker. Butterscotch adds a sweet surprise. —Erica Polly, Sun Prairie, Wisconsin
Recommended: Fall Spices
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Cook: 2-1/2 hours + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Cook: 2-1/2 hours + cooling

Ingredients

  • 1/3 cup packed brown sugar
  • 1 package (1/4 ounce) quick-rise yeast
  • 2 teaspoons pumpkin pie spice
  • 3/4 teaspoon salt
  • 3-1/2 to 4 cups all-purpose flour
  • 3/4 cup 2% milk
  • 2 tablespoons butter, cubed
  • 3/4 cup canned pumpkin
  • 1 large egg, lightly beaten
  • 1/3 cup raisins
  • 1/3 cup chopped pecans, toasted
  • 1/3 cup butterscotch chips, optional

Directions

In a large bowl, mix brown sugar, yeast, pie spice, salt and 1-1/2 cups flour. In a small saucepan, heat milk and butter to 120°-130°; stir into dry ingredients. Stir in pumpkin, egg and enough remaining flour to form a soft dough (dough will be sticky).
Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. During the last few minutes of kneading add raisins, pecans and, if desired, chips. Shape into a 6-in. round loaf; transfer to a greased double thickness heavy-duty foil (about 12 in. square). Lifting with foil, place in a 6-qt. slow cooker. Press foil against bottom and sides of slow cooker.
Cook, covered, on high 2-1/2 to 3 hours or until a thermometer reads 190°-200°. Remove to a wire rack and cool completely before slicing. Yield: 1 loaf (12 slices).
Originally published as Slow Cooker Pumpkin Yeast Bread in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2017, p68

  • 1/3 cup packed brown sugar
  • 1 package (1/4 ounce) quick-rise yeast
  • 2 teaspoons pumpkin pie spice
  • 3/4 teaspoon salt
  • 3-1/2 to 4 cups all-purpose flour
  • 3/4 cup 2% milk
  • 2 tablespoons butter, cubed
  • 3/4 cup canned pumpkin
  • 1 large egg, lightly beaten
  • 1/3 cup raisins
  • 1/3 cup chopped pecans, toasted
  • 1/3 cup butterscotch chips, optional
  1. In a large bowl, mix brown sugar, yeast, pie spice, salt and 1-1/2 cups flour. In a small saucepan, heat milk and butter to 120°-130°; stir into dry ingredients. Stir in pumpkin, egg and enough remaining flour to form a soft dough (dough will be sticky).
  2. Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. During the last few minutes of kneading add raisins, pecans and, if desired, chips. Shape into a 6-in. round loaf; transfer to a greased double thickness heavy-duty foil (about 12 in. square). Lifting with foil, place in a 6-qt. slow cooker. Press foil against bottom and sides of slow cooker.
  3. Cook, covered, on high 2-1/2 to 3 hours or until a thermometer reads 190°-200°. Remove to a wire rack and cool completely before slicing. Yield: 1 loaf (12 slices).
Originally published as Slow Cooker Pumpkin Yeast Bread in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2017, p68

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