PUMPKIN-BLUEBERRY BREAD

Pumpkin-blueberry bread image

Provided by sherry monfils @smonfils

Number Of Ingredients 12

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3/4 - canned pumpkin
1/2 cup(s) light cream
2 tablespoon(s) light brown sugar
2 cup(s) flour
2 teaspoon(s) baking powder
1-1/2 teaspoon(s) pumpkin pie spice
1/4 cup(s) cold butter, cubed
1 cup(s) blueberries, i used wild blueberries
1 tablespoon(s) flour
1/2 cup(s) real maple syrup
2 tablespoon(s) melted butter
1/2 cup(s) toasted, chopped pecans

Steps:

Spray inside of a 4-quart slow-cooker w/ cooking spray. In medium bowl, mix together pumpkin, light cream and brown sugar. In lg bowl, stir together 2 cups flour, baking powder and pumpkin spice.
Using 2 forks, mix in cold butter cubes until crumbly. Stir in pumpkin-light cream mix until combined. In small bowl, combine blueberries and 1 tbsp flour. Toss to coat. Fold blueberries into batter mix. Spoon mix into cooker.
Pour syrup and melted buuter over mix. Sprinkle w/ pecans. Cover, cook on high for 2-1/2 hrs. Turn cooker off. Remove lid, and cover opening w/ paper towels. Place lid on top of paper towels and let sit 30 mins. Serve warm.