Slow Cooker Gluten-Free Pumpkin Bread

Created by Carrie of Gingerlemongirl.com

Free of gluten, dairy/casein, and soy

Dry Ingredients:

1 cup brown rice flour

2/3 cup arrowroot starch

1/2 teaspoon xanthan gum

3/4 cup sugar

2 teaspoons cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon ground ginger

1/2 teaspoon baking soda

1 teaspoon baking powder

1/4 teaspoon salt

Wet Ingredients: 

2 large eggs

1 1/4 cups plain cooked pumpkin (I used most of a 15 oz. can of Libby's 100% pure pumpkin)

1/4 cup oil (I used extra virgin olive oil)

Slow Cooker Directions:

  1. Spritz three (15 - 15.5 oz) washed & dried aluminum cans with non-stick cooking spray, or use a paper towel to grease with oil.
  2. In a large bowl whisk together all dry ingredients.
  3. Make a well in the center of the dry ingredients and add wet ingredients. Stir to thoroughly combine into a thick batter.
  4. Add about 1/3 of pumpkin bread batter into each can.
  5. Place cans in a 4-quart slow cooker. Add about 1/2 cup - 3/4 cup warm water around the bottom of the cans.
  6. Place the lid on the slow cooker and add a chopstick right underneath the lid to allow excess water to escape.
  7. Cook the bread on high for 3 1/2 - 4 hours until the bread is cooked through and a toothpick inserted into the middle of each can comes out clean. Allow the cans to cool for a few minutes before carefully removing them using a potholder. Gently shake bread out of the cans onto a plate. Cut each loaf into 4-5 slices and enjoy! Store pumpkin bread slices in an airtight container in the refrigerator for up to one week. This bread also freezes well for up to 6 months.

Oven Directions for Pumpkin Bread Muffins: 

  1. Preheat oven to 350 degrees. Grease 12 serving muffin tin and set aside.
  2. In a large mixing bowl whisk together ALL dry ingredients until well incorporated. In a medium sized bowl mix together all wet ingredients.
  3. Fold wet ingredients into dry ingredients until mixture is thoroughly moistened. Muffin batter will be thick. Scoop 1/4 cup of batter into into muffin tin for 12 large muffins.
  4. Bake @ 350 degrees for 20-25 minutes until a toothpick inserted into the middle of a muffin comes out clean. Cool on a wire rack for 20 minutes prior to eating (if you can wait that long!)
  5. Store in an airtight container on the counter. (Slow cooked bread is stored in the refrigerator because it is much more moist than the oven-baked bread!)