Crockpot Pumpkin Chocolate Chip Bread

I am a sucker for anything pumpkin once August 1st rolls around! I just can’t get enough of it!! For years we’ve made this moist pumpkin bread recipe we all love but after making slow cooker chocolate chip banana bread I thought I could do the same thing with this recipe. I tweaked the recipe just a bit so I could add chocolate chips instead of my usual pineapple addition and this crockpot pumpkin chocolate chip bread came out amazingly well and moist! It’s one of our favorite sweet bread crockpot recipes!

If you love Fall flavors, yet use your slow cooker as often as humanly possible (like me), you should try this out too.

It is perfect if you are having a brunch because you can leave it in there to keep warm and moist, or for Christmas breakfast too! What I love other than it being delicious and I don’t have to heat up my oven is it has all the textures we all prefer.

My daughters like a cakier more done bread, where I like it just on the verge of being undercooked to be as moist as possible.

Cooking pumpkin bread in the crockpot gives you all those textures.

Ingredients

• 1 2/3 c flour
• 1 1/2 c sugar
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp baking powder
• 1/2 tsp nutmeg
• 2 eggs
• 1 c canned pumpkin
• 3/4 c oil
• 1/2 c mini semi sweet chocolate chips

Instructions

1. Blend together with a mixer your eggs, sugar, oil, and pumpkin until smooth.
2. In a separate bowl mix together your dry ingredients.

for full recipes please see : temeculablogs.com

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