Easy Pumpkin Bread Recipe – Made in the Slow Cooker!

Fall is definitely the best time of year for so many reasons. Between the beautiful autumn leaves, gathering with friends and family, and cooler weather, there are so many things to love. That includes the best part- it’s pumpkin season!

While pumpkin picking can be fun in it’s own way, a much easier way to enjoy pumpkin season is with this Pumpkin Chocolate Chip Bread! It’s the best pumpkin bread recipe for busy families because it’s made in the slow cooker, the perfect way to make sure this sweet treat gets made even on days where you’re busy enjoying the season.

Quick breads are great and this one is still quick in the sense that it doesn’t take long to prep- but letting it cook low and slow in the crockpot means you can go about your day without checking on it all the time- and your house will smell amazing all day!

Read on to find out the best tips for making one of my favorite delicious recipes, including how to customize it with your preferred mix-ins, how to tell the bread is baked all the way, and more.

Can I use fresh pumpkin instead of canned pumpkin puree?

Sure! I use canned pumpkin puree {which is different than pumpkin pie filling} because it’s super convenient- perfect for easy recipes- and packed full of vitamins, but you can definitely use your own.

Buy a small pie pumpkin or sugar pumpkin, roast it, scoop out the fresh and mash or puree until smooth. Make sure to drain it well as it’ll have a lot of extra moisture! To sub fresh pumpkin puree for canned, use equal amounts as the recipe calls for.

How can I prevent the bread from sticking to the slow cooker?

This recipe includes directions for using parchment paper to help prevent the bread from sticking to the slow cooker. This not only helps keep the bread from sticking but also helps with easy removal from the slow cooker when it’s done baking!

If you don’t have parchment paper, you can use nonstick cooking spray, but given the nature of the recipe and of the slow cooker, I’d highly recommend picking up some parchment paper if you can help it.

In fact, you might even want to use both!

What’s the best way to know if the bread is cooked through?

Just like with many baked goods, a toothpick is a great way to tell if this bread is done. Put the toothpick into the thickest part of the bread and if it comes out clean or with just a few dry crumbs, it’s done!

Can I add nuts or other mix-ins?

Definitely! This recipe already calls for mini chocolate chips but you can either swap those out or add to them- chocolate walnut is a great combo for pumpkin bread!

Other great options would be pepitas {just like with the Starbucks pumpkin bread}, pecans, almonds, dried cranberries, chopped dates, and even a bit of citrus zest.

Just be sure to keep an eye on your bread a little sooner and be careful to check for doneness before turning off the slow cooker- adding additional ingredients can definitely impact the bake time.

What adjustments should be made for high vs. low heat settings on the slow cooker?

This recipe calls for cooking on low for 5-6 hours, but if you’re in a hurry you can use the high setting and cut the time in half- so about 2 and a half to 3 hours in this case. Since it’ll be on high it’ll be cooking faster, so it’s extra important to make sure to check the bread on the earlier side to keep track of when it’s done!

How do I store leftovers?

No matter how you’re storing your leftovers, the first step is to let the bread cool completely first. If you put it away too soon, moisture will be trapped and it will be mushy.

If you’ll be enjoying the food soon, you can keep it in plastic wrap or aluminum foil at room temperature for a day or two. If you need more time, you can keep it in the fridge for up to three days- for best results, store in an airtight container. 

Need even more time? Pumpkin bread freezes well- just wrap it in plastic wrap and then put that in foil or a freezer-safe plastic bag. If you think you’ll be enjoying a slice at a time later on, freeze individual slices so you don’t have to thaw the entire loaf each time.

What other variations can I try?

This recipe calls for pumpkin pie spice, but if you have your own preferred combination of warm spices you can use those instead! For even more fun options, consider adding something like pumpkin seeds or chopped nuts to the batter, topping it with a streusel topping, adding a citrus glaze or even adding chocolate spread into the batter in a marbled effect for a sweeter taste and a beautiful result!

What’s the best way to serve slow cooker pumpkin bread?

My favorite way to serve this is cut into thick slices with a pumpkin spice latte in my other hand. That said, you could bake this in muffin tins to make pumpkin muffins {in the traditional oven, of course} or even make mini loaves!

Can I add a glaze or frosting on top?

Yes! A cream cheese glaze would be my top suggestion- here’s a recipe for one!

• 4 oz cream cheese (softened)
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 2-3 tablespoons milk or cream.

1. In a bowl, beat the softened cream cheese until smooth. 
2. Gradually add powdered sugar and vanilla extract, mixing until well combined. 
3. Thin out the glaze with milk or cream to achieve your desired consistency. 
4. Drizzle the glaze over cooled pumpkin bread.

How would I make this recipe in a traditional oven instead of a slow cooker?

This easy pumpkin bread recipe is made extra simple by the set-it-and-forget-it crockpot. But if you don’t have enough time, don’t have a slow cooker, or just prefer baking in the oven- you can definitely do that, too. Follow the recipe as instructed, but pour the batter into a prepared loaf pan {lined with parchment paper} and bake in the oven at 350 degrees F for about 45-55 minutes. Let it cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.

What Supplies Do You Need to Easy Pumpkin Bread?

To make this Pumpkin Bread in the slow cooker, you’ll need:

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• Whisk
• Large mixing bowl
• Silicone spatula
• Parchment Paper
• Slow Cooker
• Toothpicks
• Wire Cooling Rack

Step by Step Guide

Ready to bake? Grab the printable recipe card at the bottom of this post and come back here to get started!

Start with the wet ingredients- add the butter, sugar, and brown sugar and mix until well combined. 

Add the eggs and vanilla and whisk to combine.

Stir in the pumpkin puree.

Add the dry ingredients- all purpose flour, baking powder, baking soda, pumpkin pie spice, and salt to the large bowl. Stir until just combined.

Fold in the chocolate chips.

Spray the bowl of the slow cooker with nonstick cooking spray. Add two pieces of parchment paper to the bowl to form a + shape. Spread the batter evenly over the parchment paper.

Place the lid on the slow cooker and cook on low for 5-6 hours, until a toothpick inserted into the bread comes out clean.

When the cook time is up, remove the lid from the slow cooker and turn it off. Allow the bread to cool in the pot for 10-15 minutes, then pull the ends of the parchment paper up to remove the bread from the pot. Transfer to a wire rack to cool completely before serving.

Hungry for More?

Want more delicious pumpkin recipes? Try these:

• Pumpkin Spice Cake Mix Cookies
• Pumpkin Coffee Cake
• Pumpkin Spice Air Fryer Donuts
• Pumpkin Monkey Bread Muffins
• Pumpkin Pie in a Jar
• Slow Cooker Pumpkin Apple Cider
• Caramel Pumpkin Spice Dalgona Coffee
• Baked Pumpkin Donut Holes
• Pumpkin Spice Latte Cupcakes
• Fettuccine with Pumpkin Pasta Sauce
• Homemade Pumpkin Spice Frappe
• Chocolate Pumpkin Swirl Brownies
• Easy Pumpkin Chocolate Chip Bread
• Mini Pumpkin Chocolate Chip Donuts
• Homemade Pumpkin Spice Coffee Creamer
• Pumpkin Mug Cake
• Pumpkin Spice Latte
• No Bake Pumpkin Cheesecake
• Mini Pumpkin Pies