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Overnight Slow Cooker Pumpkin Beer Bread with Crumb Topping

This easy slow cooker pumpkin beer bread recipe makes a LOT of pumpkin bread that can be refrigerated or frozen for later.
Prep Time25 mins
Cook Time8 hrs
Total Time8 hrs 25 mins
Course: Breakfast
Servings: 14
Author: Lisa Douglas

Ingredients

For the crumb topping

  • 3/4 cup flour
  • 3/4 cup sugar
  • 1/2 stick cold butter cut into pieces

Instructions

  • Spray your slow cooker/crock pot with cooking spray.
  • In a large bowl, mix together pumpkin, eggs, butter, applesauce, beer, both sugars and syrup until well blended.
  • Add in the baking soda, salt, cinnamon, nutmeg, cloves and ginger (I add plenty of the spices to ‘pepper’ the mixture well).
  • Add in one cup of flour at a time, mixing fully before adding another cup.
  • Mix your crumb topping together with a pastry blender, two knives, or using your hands, until it forms the crumble.
  • Pour into the sprayed slow cooker/crock pot.
  • Sprinkle generously the crumb over top.
  • Bake on low overnight.
  • Bread is done when a toothpick/skewer/knife inserted in center comes out clean.