Pumpkin-Blueberry Bread

You never know when company will drop in. Here is one way to be prepared for unexpected guest. This bread freezes well.

3/4 cup canned pumpkin

1-1/2 cup sugar

2 eggs

1/2 cup half & half

1/2 cup vegetable oil

2 cups flour

2 tsp baking soda

1-1/2 tsp pumpkin pie spice

1/2 tsp salt

3/4 cup fresh blueberries (Substituted for the cranberries)

1 tbs flour

1/2 cup pecans

• Coat a 4-qt oval slow cooker with nonstick spray. Line the bottom with parchment paper.
• Toss the blueberries and 1 tbs of flour in a small bowl. Set aside.
• Combine the flour, baking soda, pumpkin pie spice and salt. Set aside.
• In a mixing bowl combine the eggs, sugar, pumpkin, vegetable oil and half & half. Mix well. Add to the above flour mixture. Stir until just combined.
• Fold blueberries into batter.
• Spoon into the slow-cooker.
• Cover and cook on high for 1 hour.
• If possible, give the crock-pot line a half-turn. 
• Sprinkle with pecans.
• Cover and contine to cook for an additional 1 to 1-1/2 more hours or until a toothpick comes out clean,
• Turn off the cooker. Remove lid. Place papertowels on the top (not touching the bread) Replace lid. Allow to cool for 30-45 minutes before serving.
• Serve with maple syrup if desired.

* I got the recipe from the Oct 2016 issue of BH&G magazine, page 100.  I then found this video which is basically the same except they used cranberries.