CROCKPOT PUMPKIN BREAD

 

Ingredients

• ▢1/2 cup unsalted butter melted
• ▢3/4 cup dark brown sugar packed
• ▢1/4 cup pure maple syrup
• ▢1 large eggs room temperature
• ▢1 tablespoon vanilla extract
• ▢1 (15 oz) can pumpkin puree
• ▢1 1/2 cups all-purpose flour spoon and leveled
• ▢2 teaspoons cinnamon
• ▢1 teaspoon nutmeg
• ▢1/2 teaspoon ground ginger
• ▢1/4 teaspoon ground cloves
• ▢1/2 teaspoon salt
• ▢1 teaspoon baking soda
• ▢1 teaspoon baking powder
• ▢1 cup chocolate chips plus more for topping

Instructions

• Grease a 6 quart crockpot with cooking spray, then line the crockpot with a parchment paper cross sling (this allows you to easily lift the cooked bread out). Set aside.
• In a large bowl, whisk together butter, brown sugar, maple syrup, egg, vanilla, and pumpkin puree until smooth,
• Fold in flour, cinnamon, nutmeg, ginger, cloves, salt, baking soda, and baking powder until *just* combined.
• Gently fold in the chocolate chips, then pour the batter into the prepared crockpot.
• Top with extra chocolate chips, if desired.
• Cover the crockpot with a thin kitchen towel (this catches any condensation that will form), then place on the lid.
• Cook on LOW for 2-4 hours (I needed 2 1/2 hours) or until the bread has cooked through.
  
  
• Use the parchment sling to remove the bread from the crockpot, then cool for at least 10 minutes before slicing and serving!