Slow Cooker Pumpkin-Blueberry Bread

By Jahel

Ingredients

• 2 eggs, lightly beaten
• 1-1/2 c sugar
• 3/4 c canned pumpkin
• 1/2 c half and half
• 1/2 c vegetable oil
• 2 c flour
• 2 t baking soda
• 1-1/2 t pumpkin pie spice
• 1/2 t salt
• 3/4 c fresh blueberries
• 1 T flour
• 1/2 c chopped pecans
• Maple syrup (optional)

Preparation

Step 1

Coat a 4 qt oval slow cooker with nonstick cooking spray; line bottom and sides with parchment paper. In a medium bowl, combine first five ingredients. In a large bowl, stir together the next 4 ingredients. Add pumpkin mixture all at once to flour mixture,stir just until combined. Toss blueberries with 1 tablespoon of flour, fold into batter. Spoon into cooker. Cover and cook on high for one hour.
If possible, give crockery liner a half-turn. Sprinkle bread with pecans, carefully lifting lid nso no condensation drips inside onto bread. Cover and cook on high 1-1.5 hours more until toothpick comes out clean.
Turn off cooker. Remove lid. Cover opening completely with paper towels; replace lid. Cool 30-45 minutes, If desired, serve with maple syrup.