Sunday, October 9, 2016

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.



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