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pumpkin-blueberry bread

smonfils avatar
Recipe by
sherry monfils
@smonfils
worcester, MA

An unusual combination, but yummy none the less! I serve w/ a blueberry jam.

yield 8 -10
prep time 20 Min
cook time 3 Hr
method Slow Cooker Crock Pot

Ingredients For pumpkin-blueberry bread

  • 3/4
    canned pumpkin
  • 1/2 c
    light cream
  • 2 Tbsp
    light brown sugar
  • 2 c
    flour
  • 2 tsp
    baking powder
  • 1-1/2 tsp
    pumpkin pie spice
  • 1/4 c
    cold butter, cubed
  • 1 c
    blueberries, i used wild blueberries
  • 1 Tbsp
    flour
  • 1/2 c
    real maple syrup
  • 2 Tbsp
    melted butter
  • 1/2 c
    toasted, chopped pecans

How To Make pumpkin-blueberry bread

  • 1
    Spray inside of a 4-quart slow-cooker w/ cooking spray. In medium bowl, mix together pumpkin, light cream and brown sugar. In lg bowl, stir together 2 cups flour, baking powder and pumpkin spice.
  • 2
    Using 2 forks, mix in cold butter cubes until crumbly. Stir in pumpkin-light cream mix until combined. In small bowl, combine blueberries and 1 tbsp flour. Toss to coat. Fold blueberries into batter mix. Spoon mix into cooker.
  • 3
    Pour syrup and melted buuter over mix. Sprinkle w/ pecans. Cover, cook on high for 2-1/2 hrs. Turn cooker off. Remove lid, and cover opening w/ paper towels. Place lid on top of paper towels and let sit 30 mins. Serve warm.
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