Go Back
Pumpkin bread loaf with pumpkins behind.
Print Pin
5 from 2 votes

Slow Cooker Pumpkin Apple Bread

Slow cooker pumpkin apple bread with roasted pumpkin, fresh apple, sultanas and cinnamon. A fruity, gently spiced yeasted loaf for autumn.
Course Baking
Cuisine Slow Cooker
Prep Time 25 minutes
Cook Time 2 hours
Proving time 2 hours
Total Time 4 hours 25 minutes
Servings 10
Calories 250kcal
Author Lucy Allen | BakingQueen74

Equipment

Ingredients

  • 500 g strong white flour
  • 1 tsp yeast
  • 1 tsp salt
  • 280 g water weighed in a jug
  • 100 g roasted pumpkin grated, with a little light brown sugar stirred in
  • 1 eating apple chopped and coated in cinnamon, roasted for ten mins to soften
  • 1 handful of cinnamon coated sultanas
UK Measurements - US Measurements

Instructions

  • Put the flour in a bowl, then add the yeast on one side, and the salt on the other.
    500 g strong white flour, 1 tsp yeast, 1 tsp salt
  • Pour in the water and mix by hand until it forms a dough.
    280 g water
  • Knead the dough for ten mins until smooth and elastic, then put in a bowl and cover, leaving it to rise for an hour.
  • Mix the roasted pumpkin, apple and sultanas into the dough. If it seems too moist, add a little more flour, a little at. time. Knead the dough again until elastic.
    100 g roasted pumpkin, 1 eating apple, 1 handful of cinnamon coated sultanas
  • Leave the dough to rise again, for another hour.
  • Bake on high in the slow cooker for approx 2-3 hrs, until fully cooked through.
  • Flip the loaf over in the slow cooker to brown the top and bottom.
    Optional: To brown the crust in the oven, bake for 5-10 minutes at 180°C.
    Test if the bread is fully baked by tapping it on the bottom. If it sounds hollow then it is done.

Notes

Slow Cooker Size
This loaf is made in a large 5.7 litre slow cooker.
Oven Method
If you would like to use the oven instead of your slow cooker to bake this loaf, bake for approx 45 mins to an hour at 180℃ / 350℉. 
Test if the bread is fully baked by tapping it on the bottom. If it sounds hollow then it is done.
Recipe Tips
  • Let the roasted ingredients cool - hot pumpkin or apple could affect the yeast and make the dough harder to handle.
  • Watch the moisture - pumpkin and apple both contain water, so the dough may feel wetter than a plain bread dough. Add extra flour gradually if necessary.
  • Give the dough time to rise - use the visual rise of the dough as a guide rather than relying entirely on the clock. On a warm day it may rise quickly, or slowly on a cold day.
  • Line the slow cooker - baking paper helps prevent the bread from sticking and makes it easier to lift the loaf out.
  • Prevent condensation - follow a suitable slow cooker baking method to keep water from dripping onto the bread.
  • Check the loaf regularly - slow cookers vary in temperature, so use the suggested cooking time as a guide.
  • Allow the bread to cool - cooling before slicing helps the crumb set and makes the loaf easier to cut neatly.
Storage
Allow the loaf to cool completely before storing it in an airtight container in a cool, dry place. For the best texture and flavour, enjoy the bread fresh.
To freeze for later, slice the bread once cool and freeze the slices in a suitable freezer-safe container or bag, 

Nutrition

Calories: 250kcal | Carbohydrates: 42g | Protein: 8g | Fat: 5g | Sodium: 260mg | Potassium: 155mg | Fiber: 2g | Sugar: 2g | Vitamin A: 10IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 3.2mg