Categories: appetizer, crockpot, not tried

Ingredients

• 2 eggs
• 3/4 cup sugar
• 1/2 cup butter, melted
• 1 cup cooked and mashed pumpkin
• 1 1/2 cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1 teaspoon nutmeg
• 1/2 teaspoon salt
• 1/2 cup pine nuts
• Nonstick cooking spray

Directions

1. In a medium bowl, beat the eggs

2. Add the sugar and the butter and mix

3. Add the pumpkin and mix again until well blended

4. Add the flour, baking powder, cinnamon, nutmeg, and salt

5. Mix until well blended

6. Stir in the pine nuts

7. Spray the inside bottom and sides of the slow cooker with cooking spray

8. Pour into the slow cooker, cover, and cook on high for 2 to 3 hours, or until the bread is cooked through

9. Allow bread to cook for 10 minutes, and then turn the slow cooker upside-down to remove the bread

10. Allow to cool for 5 minutes before cutting

11. Serve warm with a hearty fall entree

12. Makes 6-8 servings

13. Note: To check for doneness, insert a toothpick in the center of the bread. When the toothpick comes out clean, the bread is done

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