Steamed Pumpkin Bread

Pumpkin, dried cranberries, walnuts, and spices update a traditional steamed brown bread recipe. The result is moist and delicious.

Slow Cooker Size/Shape: 7-quart oval
Slow Cooking Time: 2 to 2 1/2 hours on high

Pumpkin, dried cranberries, walnuts, and spices update a traditional steamed brown bread recipe. The result is moist and delicious.

Slow Cooker Size/Shape: 7-quart oval
Slow Cooking Time: 2 to 2 1/2 hours on high

Ingredients

Tip: Click on step to mark as complete.

Lightly spray a 9 x 5 x 3-inch ovenproof glass loaf pan with cooking spray. Place a metal rack with short legs, such as a pressure cooker rack, or three or four 12 x 6-inch sheets of aluminum foil crumpled into balls in the slow cooker.
In a large saucepan, bring the water to a boil over high heat.
Meanwhile, in a large bowl, stir together the flours, cornmeal, baking soda, cinnamon, allspice, and salt. Stir in the cranberries and walnuts. Make a well in the center.
In a medium bowl, whisk together the pumpkin, buttermilk, egg whites, and molasses. Pour into the well. Stir just until the flour mixture is moistened, but no flour is visible. Don’t overmix. Pour into the loaf pan, gently smoothing the top. Cover tightly with aluminum foil. Secure with kitchen twine.
Place the pan on the rack or crumpled foil in the slow cooker. Pour the boiling water down the side of the crock until the water reaches midway up the side of the pan. Cook, covered, on high for 2 to 2 1/2 hours, or until a wooden toothpick inserted in the center of the bread comes out clean. Carefully transfer the pan to a cooling rack. Discard the foil. Let the bread cool in the pan for 10 minutes. Turn out onto the cooling rack. Serve the bread warm.

Steamed Pumpkin Bread

Calories

87 Per Serving

Protein

3g Per Serving

Fiber

2g Per Serving

Dietary Exchanges
1 starch

Tip: Click on step to mark as complete.

Lightly spray a 9 x 5 x 3-inch ovenproof glass loaf pan with cooking spray. Place a metal rack with short legs, such as a pressure cooker rack, or three or four 12 x 6-inch sheets of aluminum foil crumpled into balls in the slow cooker.
In a large saucepan, bring the water to a boil over high heat.
Meanwhile, in a large bowl, stir together the flours, cornmeal, baking soda, cinnamon, allspice, and salt. Stir in the cranberries and walnuts. Make a well in the center.
In a medium bowl, whisk together the pumpkin, buttermilk, egg whites, and molasses. Pour into the well. Stir just until the flour mixture is moistened, but no flour is visible. Don’t overmix. Pour into the loaf pan, gently smoothing the top. Cover tightly with aluminum foil. Secure with kitchen twine.
Place the pan on the rack or crumpled foil in the slow cooker. Pour the boiling water down the side of the crock until the water reaches midway up the side of the pan. Cook, covered, on high for 2 to 2 1/2 hours, or until a wooden toothpick inserted in the center of the bread comes out clean. Carefully transfer the pan to a cooling rack. Discard the foil. Let the bread cool in the pan for 10 minutes. Turn out onto the cooling rack. Serve the bread warm.