Crockpot Pumpkin Bread with Pine Nuts and Cranberries

Crockpot Pumpkin Bread with Pine Nuts and Cranberries


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This delicious crockpot pumpkin shortbread will be a moist bite of deliciousness. This pumpkin shortbread also features pine nuts and cranberries to help bring even more delicious flavors forward.

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Time needed

30 min preparation

Serving Size / Yield

6-8 servings


  • 1/2 C. oil
  • 1/2 C. sugar
  • 1/2 C. packed brown sugar
  • 2 eggs, beaten
  • 1 sm. can pumpkin
  • 1 1/2 C. of flour, sifted
  • 1/4 tsp. salt
  • 1/4 C. pine nuts
  • 1/2 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1 tsp. baking soda
  • 1/2 C. dried cranberries for garnish

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Start by blending the oil and both of the sugars. Then, stir in the beaten eggs and canned pumpkin. Add the remaining dry ingredients and mix thoroughly. Pour the batter into a greased or oiled bread pan. Add two cups of water to your crockpot and place the pan into a crock pot. Cover the top of the crockpot with eight-ten paper towels. This is to trap condensation and keep the bread from becoming mushy. Place the crock pot lid on top of the crockpot and bake on high 2 1/2 to 3 hours. Garnish with more pine nuts and dried cranberries.  

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