Guest guest Posted October 23, 2001 Report Share Posted October 23, 2001 CROCKPOT PUMPKIN NUT BREAD (6 to 8 servings) 1 1/2 cups all-purpose flour 1 1/4 tsps baking soda 1/2 tsp salt 1 tsp cinnamon 1/2 tsp fresh grated nutmeg 1 cup canned pumpkin (not pie filling) 1 cup sugar 1/2 cup buttermilk 1 egg 2 TBS margarine/butter, room temp 1 cup chopped pecans (can be left out) Place a metal rack or trivet in a slow cooker. Grease and flour a 5-6 cup mold. In a large bowl, combine all ingredients except nuts and beat until well blended. Stir in nuts. Spoon into prepared mold. Cover with foil. Pour 2 cups hot water in cooker. Place covered mold on rack/trivet. Cover and cook on HIGH 3 1/2-4 hours. Turn out on cooling rack. Serve warm or cool. SUBMITTED BY HEATHER Happy Cooking! Jenny M., Moderator ~~ Quote Link to comment Share on other sites More sharing options...
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