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.
Ingredients
- 15oz can pumpkin puree (but I’m wanting to try fresh pumpkin next time)
- 4 eggs
- ¼ cup softened butter
- ¼ cup unsweetened applesauce
- ½ cup milled flax seed optional
- 1 cup pumpkin ale or apple ale. Or water if you'd like instead
- 1½ cups sugar
- 1½ cups light brown sugar
- 2 tbsp maple syrup
- 3½ cups flour
- 2 teaspoons baking soda
- 1½ teaspoons fresh ground salt
- 1 tsp ground cinnamon *These are guesstimations. I like my pumpkin bread spicy and add probably a lot more than this!
- 1 tsp ground nutmeg *
- 1 tsp ground cloves *
- 1 tsp ground ginger *
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.