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Pumpkin Tea Bread


cup oil
cup sugar
cup brown sugar
2 beaten eggs
1 cup canned pumpkin
1 cups sifted flour
teaspoon salt
teaspoon cinnamon
teaspoon nutmeg
1 teaspoon soda
1 cup chopped walnuts


Blend oil and two sugars. Stir in beaten eggs and pumpkin. Sift dry ingredients together. Add and then stir in nuts. Pour batter into greased and floured 1 lb. 10 oz. coffee can. Place can in slow cooker. Cover top of can with 6-8 paper towels; place lid on top. Bake on high 2 ½ - 3 ½ hours. No fair peeking until last hour.

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