WARM PUMPKIN-BLUEBERRY BREAD, SLOW COOKER

Warm Pumpkin-Blueberry Bread, Slow Cooker image

Provided by Annacia * @Annacia

Number Of Ingredients 14

- nonstick cooking spray
3/4 cup(s) canned pumpkin
1/2 cup(s) half-and-half
2 tablespoon(s) packed brown sugar
2 cup(s) all-purpose flour
2 teaspoon(s) baking powder
1 1/2 teaspoon(s) pumpkin pie spice
1 teaspoon(s) salt
1/4 cup(s) cold butter, cubed
3/4 cup(s) fresh blueberries
1 tablespoon(s) all-purpose flour
1/2 cup(s) maple syrup
2 tablespoon(s) melted butter
1/2 cup(s) chopped pecans

Steps:

Coat a 4-quart oval slow cooker with cooking spray. In a medium bowl stir together pumpkin, half-and-half, and brown sugar; set aside.
In a large bowl stir together the 2 cups flour, the baking powder, pumpkin pie spice, and salt. Using a pastry blender, cut in the 1/4 cup cold butter until pieces are pea-size. Add pumpkin mixture all at once to flour mixture. Stir just until combined. In a small bowl combine blueberries and the 1 tablespoon flour; toss until berries are coated. Fold berries into flour mixture.
Spoon mixture into prepared slow cooker. Pour maple syrup and the 2 tablespoons melted butter over mixture in slow cooker; sprinkle with pecans
Cover and cook on high-heat setting for 2 to 2-1/2 hours. Turn off slow cooker. Carefully remove lid so condensation from lid does not drip onto bread. Cover opening of slow cooker completely with paper towels; place lid on top. Cool for 30 to 45 minutes. Serve bread warm from slow cooker.