Clean Eating Slow Cooker Pumpkin Banana Bread

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Clean Eating Slow Cooker Pumpkin Banana Bread

Oh my. Isn’t fall wonderful? I love it and I’m crazy happy it’s here!! And to help celebrate that fact, I thought I’d make a little something special for Mini Chef as well as a friend of mine.

As you probably well know, pumpkin EVERYTHING takes over the internet this time of year, and for good reason! Pumpkin and pumpkin spice are quintessential autumnal fare! So I’m joining in on the barrage of pumpkin recipes with this delicious sweet bread.

I read recently that it’s completely possible to make bread in a slow cooker. The article mentions that it’s a great way to have fresh bread during summer without heating up the kitchen, and I thought that was just brilliant. So I tested things out with this recipe. While it’s not a traditional loaf of bread, it “bakes” up in a perfect shape for slicing and the slices are not huge. So keeping things in proportion is made fairly simple.

It turned out delicious and Mini Chef loves it with Clean Eating Apple Butter! I hope you’ll enjoy it too!

Recipe notes: As you can see from my photo, I did not completely smooth out the texture of my pumpkin, so I ended up with pumpkin “chunks” in my bread. It was pretty good that way! But if you prefer to not have pumpkin chunks in your bread, simply make sure that you get rid of the lumps when mixing the batter.

Also, I made mine in a 5 quart slow cooker. This makes a pretty good sized loaf. So if you can’t eat it all, feel free to wrap it up air-tight and store in the freezer for up to 3 months.

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RECIPES USED:

This recipe is adapted from Bake At Midnite.
Clean Eating Slow Cooker Pumpkin Banana Bread
Author: Tiffany McCauley | The Gracious Pantry.com
Serves: 1 loaf
Ingredients
  • 2 cups whole wheat pastry flour
  • 1/2 cup coconut oil
  • 3/4 c honey
  • 2 large eggs
  • 1 tsp. vanilla extract
  • 1 1/2 tsp. baking soda
  • 2 tsp. pumpkin spice mix
  • 3 cups pumpkin puree
  • 1 ripe banana, smashed
  • Walnuts for topping, optional – you can also bake some into the bread. I recommend about 1/2 cup chopped.
Instructions
  1. Combine the flour, baking soda and pumpkin spice mix in a large mixing bowl.
  2. Make a well in the middle of the flour and add the oil, honey, eggs, pumpkin, vanilla and banana.
  3. Mix well to combine.
  4. If you using canned pumpkin, you will need to mash it a bit to get the lumps out. Homemade puree works well too. Work with what you have, just be sure it’s 100% pumpkin.
  5. When combined, oil your slow cooker crock (I used an oil sprayer), then pour the batter into the crock. If you do not want to use the oil, you can line your crock with parchment instead.
  6. Cook on high for 2-3 hours.

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23 Comments

  1. I definitely want to try this! Can I use Bobs Red Mill GF all purpose baking flour instead or will that be too heavy? Any idea?

    1. The Gracious Pantry says:

      Kerri – I’ve never used it, so I’m not sure. Sorry. But you could contact them and ask what the conversion is.

  2. I am currently making this in my slow cooker & it is going on 4 hours! The top is still very soft & I have to go to bed soon! Has this happened to anyone else?

    1. The Gracious Pantry says:

      Nicole – Can you describe what you mean by “soft”? You could try venting the lid a bit at the very end to dry things out a bit. As long as it’s not raw, it should be just fine. If it’s still raw after 4 hours, you may need to double check that your slow cooker is cooking properly.

  3. chantelle @ naked cuisine says:

    Banana bread in a slow cooker! This is monumental, can’t wait to try it! Tiffany I was wondering if you would add me to your group board on pinterest, thanks hun 🙂

    1. The Gracious Pantry says:

      Chantelle – Can you email me? thegraciouspantry at gmail dot com.

  4. How long do I cook the bread in the 5 qt crock pot and at what heat level?

    1. The Gracious Pantry says:

      Rae – It’s the last line of the instructions. Cook on high for 2-3 hours

  5. Woah! Looks devine! I must try it! I am a huge fan of pumpkin, banana’s, baking & the crockpot. So this must be a match made in heaven! Thanks for sharing!

    1. The Gracious Pantry says:

      Katie – My pleasure! Let me know how you like it. 🙂

    1. The Gracious Pantry says:

      Rhadonda – Perfectly fine! Thanks! I’m so happy you enjoyed it. 🙂

  6. I love how basic the ingredients are in this recipe! Something I could easily make on a whim one day with ingredients I already have on hand.

  7. This looks really yummy! I can’t wait to try another recipe of yours!

    1. The Gracious Pantry says:

      Tina – Thank you! I hope you enjoy it! 🙂

  8. Hello! I just found your website and this looks soooo good I want to make it tonight! I’m wondering – I read your other article re that you use whole wheat pastry flour — I’m not very experienced with pastry flour v whole wheat flour — if I used whole wheat flour (since I don’t have pastry flour tonight) would I use same amount.

    1. The Gracious Pantry says:

      Rebecca – Yep! Same amount. Just know that the bread will be more coarse and “bready” in texture.

  9. When do you add the vanilla?

    1. The Gracious Pantry says:

      Liz – With the other wet ingredients. I’ve added it, sorry about that!

  10. This recipe looks wonderful. I tried it in my crockpot and ended up with burnt edges and a center that was still uncooked after 3 hours. Do you think that I could try this recipe in the oven? Any suggestions for temperature and cooking time?

    1. The Gracious Pantry says:

      Rachel – Is your slow cooker older? It may not be cooking evenly any longer. They tend to do things like that as they age. But yes, you could certainly make this in the oven. I would cut off the burnt edges and finish baking on a cookie sheet loosely covered with foil. Bake at 350 F. Hope that helps!

  11. This looks so delicious… But… I hate bananas; as in despise them actually. I can taste even just a tiny hint of banana in something and can’t handle it. I know, I’m weird. I liked them when I was little and then something changed when I became a teenager and I haven’t liked them since (I’m almost 40 now!). I’m curious if you think this recipe would work if omitting the banana??
    Thank you!
    Karen

    1. The Gracious Pantry says:

      Karen – I haven’t tired. I’m sure you could substitute with something, but I’m not sure what. I’d have to test it.

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