Heart Healthy
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
Print Recipe
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
-
Total Time
2
-
Servings
16
-
Serving Size:
1 slice
Ingredients
-
Cooking spray -
6 cups water -
1/2 cup all-purpose flour -
1/2 cup whole-wheat pastry flour -
1/2 cup cornmeal -
1 teaspoon baking soda -
1 teaspoon cinnamon -
1/2 teaspoon allspice -
1/4 teaspoon salt -
1/3 cup cranberries -
1/3 cup walnuts -
3/4 pumpkin -
3/4 cup buttermilk -
2 large egg whites -
1/4 cup molasses
Directions
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.
Nutrition Facts
Calories
Protein
FiberNutrition Facts
| Calories | 87 | |
|---|---|---|
| Total Fat | 2.0 g | |
| Saturated Fat | 0.5 g | |
| Trans Fat | 0.0 g | |
| Polyunsaturated Fat | 1.5 g | |
| Monounsaturated Fat | 0.5 g | |
| Cholesterol | 1 mg | |
| Sodium | 139 mg | |
| Total Carbohydrate | 16 g | |
| Dietary Fiber | 2 g | |
| Sugars | 5 g | |
| Protein | 3 g | |
Dietary Exchanges
1 starch
-
Total Time
2
-
Servings
16
-
Serving Size:
1 slice
Ingredients
-
Cooking spray -
6 cups water -
1/2 cup all-purpose flour -
1/2 cup whole-wheat pastry flour -
1/2 cup cornmeal -
1 teaspoon baking soda -
1 teaspoon cinnamon -
1/2 teaspoon allspice -
1/4 teaspoon salt -
1/3 cup cranberries -
1/3 cup walnuts -
3/4 pumpkin -
3/4 cup buttermilk -
2 large egg whites -
1/4 cup molasses
Directions
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.
Featured In : AHA Healthy Slow Cooker Cookbook, 2nd Edition
The versatile slow cooker is American’s favorite kitchen appliance -- AND -- it can help support a healthy diet! The American Heart Association Healthy Slow Cooker Cookbook, 2nd Edition is back with brand new recipes that utilize your slow cooker and nourish you. From appetizers to desserts, the 230 recipes in this cookbook will surprise you with their variety and depth of flavor. Photography ©2018 by Lauren Volo.
Sample Recipes:
Acorn Squash Wedges with Walnuts
Purchase:
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