Tuesday, October 7, 2014
Crock Pot Cranberry Coffee Bread
My crock pot cranberry coffee bread does not have coffee in it, nor does it have to be eaten while drinking coffee. I must say though, it sure is good with a hot steaming cup on a cool morning.
Hey I didn't name it, I just make it.
It is a family favorite that I make mostly in the cooler months. It's great for fall and winter and makes a beautiful Christmas gift as well.
The first time I actually had this, it was given to me by one of the parents at the day care I worked at, as a gift. I enjoyed it so much I asked for the recipe and have been making it every since.
Filled with cranberries, pecans and pumpkin.
You have the choice of using fresh cranberries as I did which will give you little tart bites in your bread, or you may use dried cranberries like craisins which are slightly sweeter.
It really is a very easy recipe and hard to mess up. The worst thing that could happen would be to overcook this, and it turn out dry. I did that once.
Slow cookers are all different, and this being an older recipe is was originally made in a older crock pot. Those tend to be heavier and cook more even than some of the newer ones. I have a older slow cooker which is heavy bottomed and works well with this.
Make sure to grease the slow cooker very well so the bread will come out easy. If not, you may end up with a crumble. That's not so bad, just serve it in a bowl and top with ice-cream should that kitchen oops happen.
Ice cream! Oh yes it is fantastic with a good scoop of vanilla on top.
Jodies Kitchen Crock Pot Cranberry Coffee Bread
2 eggs at room temp
1 cup sugar
1/2 cup oil canola or vegetable
3/4 cup fresh or canned pumpkin puree
1&2/3 cup all purpose flour
1&1/2 teaspoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon all purpose flour
1/4 cup chopped pecans
3/4 cup fresh or dried cranberries
1/4 cup cranberries
1/4 cup chopped pecans
Vanilla Ice Cream and coffee if desired.
Spray crock pot with baking spray very well.
Beat eggs, sugar and oil until well combined. Add in pumpkin puree and mix until combined. Sit aside.
In a large bowl combine the 1 & 2/3 flour, pumpkin spice, baking soda and salt.
Add pumpkin mixture to flour mixture and stir well.
In a small bowl combine the 1 tablespoon flour,1/4 cup pecans and 1/4 cup cranberries. Toss all together coating well. Add the cranberry pecan mixture to the batter and stir until everything is distributed evenly. Add batter into greased crock pot and sprinkle topping over the batter.
Cook on high (lid on) I suggest starting to check your bread for doneness at 1 & 1/2 hours, and continue checking every 15 minutes after the 1 & 1/2 hours until done.
Pull the pot part out of the slow cooker, remove lid and let cool ten minutes. Run a case knife around sides of bread to loosen and use a wide flat spatula to lift bread out carefully. Slice in wedges and serve while warm.