Crock Pot Pumpkin Nut Bread

This is another little recipe that would make a wonderful gift idea. Use regular soup cans or canned vegetable cans and give each as a gift...Enjoy....

Crock Pot Pumpkin Nut Bread

Ingredients:

• 1/2 cup vegetable oil
• 1/2 cup granulated sugar
• 1/2 cup light or dark brown sugar, firmly packed
• 2 large eggs, beaten
• 1 cup canned pumpkin puree
• 1 1/2 cups sifted flour
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1 teaspoon baking soda
• 1 cup chopped pecans or walnuts

In mixing bowl, combine oil with granulated and brown sugars; blend well. Stir in beaten eggs and pumpkin puree. Sift dry ingredients together; stir into pumpkin mixture then fold in chopped nuts. Pour batter into greased and floured 14/15 ounce cans (figure out a head of time how many will fit side by side in your crock pot and have that many ready) or use metal loaf pan which holds batter and fits in your crockpot. Place cans in crockpot. Cover top of cans with 8 paper towels, to keep the condensation away from bread; place lid on crockpot. Bake on HIGH for 1 1/2 to 2 1/2 hours. Do not lift lid until the cake has cooked at least 1 1/2 hours. Remove paper towels and insert knife in middle of cans to see if they are done. Cook longer if necessary. For loaf pan, you will want to check it after 2 hours. You can use bigger cans if you want, you will just want to check on them around 2 hours to see if they need to cook longer.

You can wrap colored Saran wrap around each can and tie with a ribbon to give as a gift (don't forget the recipe card) or you can slide a butter knife around the inside of each can and release the bread from the can and slice before putting in airtight container. Bread will be good for about 1 week.

Happy Slow Cooking! Enjoy and Hugs...

Enjoy the Holidays with Hazel's Crock Pot Holiday Recipes