This was a sweet bread someone shared in their blog just before
Thanksgiving... I made it to take to a potluck and everyone loved it.
Sonia
Slow Cooker Pumpkin-Cranberry Bread
Prep: 15 minutes
Cook: 2 hours on high
Nonstick cooking spray
2 eggs
3/4 cup canned pumpkin puree
1 cup sugar
1/2 cup vegetable oil (I used natural unsweetened applesauce)
1 2/3 cups all-purpose flour
1 1/2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup fresh cranberries (or frozen, thawed)
1 Tablespoon all-purpose flour
1/4 cup pecans, chopped and toasted (I used more, see below)
Coat the crockery liner of a 4-quart slow cooker (mine is 3 1/2) with
cooking spray; set aside. In a medium bowl combine eggs, pumpkin,
sugar and oil (or applesauce); set aside.
In a large bowl stir together the 1 2/3 cups flour, pumpkin pie
spice, baking soda and salt. Add pumpkin mixture all at once to
flour mixture; stir just until combined.
In a small bowl combine 1/2 cup cranberries and 1 tablespoon flour;
toss gently to coat. Gently fold cranberries into batter.
Spoon batter into prepared cooker (cooker will only be about one
fourth full if using a 4 quart cooker, less so with a 6 quart). Top
with the remaining cranberries and the pecans.
Cover and cook on high for 2 hours or until a toothpick inserted near
the center comes out clean.
*When removing lid, lift carefully so condensation from lid does not
drip on the bread.
Remove crockery liner from slow cooker. Cool, uncovered, on a wire
rack for 10 minutes. Loosen sides of bread, and use a wide spatula
to lift bread from cooker. Cool completely on the wire rack
Sonia's notes: I used a 3 1/2 quart stock pot instead of 4 quart so
my bread rose nicely into a very pretty dome. I also added some
chopped pecans to the batter besides the ones on top. Very moist and
delicious!
SOURCE: Better Homes & Gardens Holiday Slow Cooker Issue