October 15, 2014

Slow Cooking 101: Pumpkin Choc Chip Bread

“You can make bread in a slow cooker?” they say, eyebrows raised, as we lift the lid off the slow cooker.

Any of our followers who have seen Meg and I in action at one of our cooking demos, holiday events or farmers’ market appearances will be familiar with our slow cooked breads.

Raspberry white chocolate chip, banana and walnut or pumpkin choc chip are all simple, one bowl mixtures which we pour into a loaf pan and cook in our slow cooker.

The bread cooks in 2 1/2 hours, turns out moist, and will not burn if you happen to be out when the cooking time is over!

Step 1 Why Pumpkin bread?

Timing – It’s a go-to Friday afternoon school treat which I pop into my slow cooker before heading out at 2.30 for pick-up.
Satisfaction – a filling treat which will keep my girls going until dinner
No Fuss Factor – this is truly a one bowl mixture
Texture – the pumpkin keeps this bread lovely and moist and the chocolate chips are just melted into the mixture

Step 2 Getting Organized – What do I need?

Seasonal produce – Pumpkin! If you make your own pumpkin puree then all the better, otherwise find a good canned organic brand.
Ease – one bowl means there’s little washing up
Store cupboard staples – a lot of the ingredients you will already have in your cupboard. Just add the pumpkin and chocolate chips.

Step 3 – Making a Meal

Pumpkin choc chip bread is a great sweet addition to any Sunday brunch menu served with a dollop of greek yoghurt.

Step 4 Stocking your Pantry

Flour, baking powder and sugar are common shelf stable items in our pantry
Eggs, milk and butter are always in my refrigerator
It’s useful to have nuts and chocolate chips handy

Prep Time 5 – 10 minutes
Cooking Time 2 ½ hours HIGH
Servings 8-10

Ingredients

1 cup wholewheat flour plus 1 tablespoon
1 cup all purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 cup olive oil (or 1/2 cup melted butter)
2/3 cup maple syrup (or 1 cup sugar)
2 eggs
1 tbsp 2% milk
1 tsp vanilla extract *we use Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
3/4 cup / half a 15oz can pumpkin puree
3/4 cup semi-sweet chocolate chips
1 tbsp Sweet & Spicy Blend (optional)**

Spray a 2 lb loaf tin with non-stick oil and shake 1 tbsp flour to coat the edges

Place a small piece of foil on the bottom of your slow cooker and turn your slow cooker onto high.

In a large bowl, mix the flours, baking soda and salt

Add the olive oil, maple syrup, eggs, milk and vanilla, making sure that the ingredients are thoroughly beaten and that the mixture is without lumps (if using butter and sugar, blend the ingredients together in a separate bowl before mixing the eggs, milk and vanilla)

Fold in pumpkin puree and the chocolate chips.

Pour the entire mixture into your loaf tin and set your slow cooker to 2 1/2 hours on high – enjoy!