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Sweet Potato and Pesto Slow-Cooker Bread

Total Time

Prep: 45 min. + rising Cook: 3 hours + cooling


1 loaf (12 pieces)

Updated: Aug. 04, 2022
I like to bake fresh bread at home as a way to offer my family a delicious accompaniment to dinner. Baking bread in the slow cooker allows me to achieve a tender, perfectly baked loaf without turning on the oven. It's especially helpful in the summer when the house gets too warm. This way also eliminates the need for a second rise, which is a nice timesaver. The beautiful braided loaf is one of my favorite recipes. —Shauna Havey, Roy, Utah


  • 1 package (1/4 ounce) active dry yeast
  • 2/3 cup warm half-and-half cream (110° to 115°)
  • 1 large egg, room temperature
  • 1 cup canned sweet potato puree or canned pumpkin
  • 1 teaspoon sugar
  • 1 teaspoon kosher salt
  • 1/4 teaspoon ground nutmeg
  • 3-1/2 to 4 cups bread flour
  • 1 container (7 ounces) refrigerated prepared pesto
  • 1/2 cup plus 2 tablespoons grated Parmesan cheese, divided


  1. Dissolve yeast in warm cream. In a large bowl, combine egg, sweet potato puree, sugar, salt, nutmeg, yeast mixture and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
  2. Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
  3. Punch down dough. Turn onto a lightly floured surface; roll into a 18x9-in. rectangle. Spread pesto to within 1 in. of edges; sprinkle with 1/2 cup Parmesan. Roll up jelly-roll style, starting with a long side; pinch seam and ends to seal.
  4. Using a sharp knife, cut roll lengthwise in half; carefully turn each half cut side up. Loosely twist strips around each other, keeping cut surfaces facing up. Shape into a coil; place on parchment. Transfer to a 6-qt. slow cooker; sprinkle with remaining 2 tablespoons Parmesan. Let rise until doubled, about 1 hour.
  5. Cook, covered, on low 3 to 3-1/2 hours, until bread is lightly browned. Remove from slow cooker and cool slightly before slicing.

Nutrition Facts

1 piece: 271 calories, 10g fat (3g saturated fat), 26mg cholesterol, 464mg sodium, 36g carbohydrate (3g sugars, 2g fiber), 8g protein.