Crockpot Pumpkin Bread
Fall....Pumpkins...the smell of cinnamon, the leaves crunching under your feet. The warm aroma and flavors of a pumpkin bread..... all things that are so enjoyable this time of year. I remember my grandma making pumpkin bread in the fall. Ooooh such a delightful aroma that filled the house and, the flavor...mmmmmm......
Back then, I had no idea that pumpkins contained potassium, or that the potassium was necessary for energy production, that they were a good source of magnesium (healthy immune system) and that they were a veggie!
Servings: 16Portions: 1 Yellow
INGREDIENTS:
Olive oil cooking spray
3/4 cup 100% apple juice
1 3/4 cups whole-wheat flour
1/2 cup Sweetener of your choice(I used white sugar, feel free to try splenda)
2 tsp baking powder
1/4 tsp baking soda
1 tsp ground nutmeg
1/4 tsp ground allspice
1/4 tsp salt
1 cup pumpkin
1/2 cup nonfat plain Greek yogurt
4 egg whites
1/4 cup oil
1 tbsp vanilla extract
Directions:
1) Lightly mist with non stick spray a loaf pan (8.5 x 4.5) <-- 6="" a="" crockpot.="" fit="" inside="" qt="" span="" this="" will="">
2) In a large bowl, whisk flour, sweetener, baking powder, baking soda, nutmeg, allspice and salt until combined; set aside.
3) In a medium bowl combine the other ingredients then add the dry ingredients from the large bowl.
4) Stir until just moistened but no flour is visible; don’t over-mix. Spoon into pan, gently smoothing top with back of spoon or a rubber spatula.
5) Place a rack in the bottom of a 6 qt crockpot
OR To elevate pan from bottom; place pan on top. (Alternatively, form 3 or 4 12-inch pieces of foil into balls and place in bottom of crockpot to elevate pan.)
6) Cover and cook on high for 2 hours and 45 minutes or until a wooden toothpick inserted in the center comes out clean.
7) Transfer pan to a cooling rack and let cool for 10 minutes. Loosen bread from pan by running a spatula around inside edges.
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