Slow Cooker Pumpkin Chocolate Chip Bread

This Slow Cooker Pumpkin Chocolate Chip Bread is pure cozy vibes! It’s soft, moist, and packed with warm pumpkin spice flavor, plus melty chocolate chips in every bite. The best part? You don’t even need to turn on the oven—just mix, pour, and let the slow cooker do all the work. Perfect for a fall breakfast, snack, or even dessert. Let’s get baking! 🍂🍫🎃

What You’ll Need

Dry Ingredients:

• 1 ¾ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon salt

Wet Ingredients:

• 1 cup pumpkin puree (not pumpkin pie filling)
• ¾ cup brown sugar
• ½ cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract

Mix-ins:

• ¾ cup chocolate chips

Pro Tips

1. Use a paper towel trick – Place a paper towel under the slow cooker lid to catch condensation and keep the bread from getting soggy.
2. Don’t overmix – Stir until just combined. Overmixing makes the bread dense instead of soft.
3. Line the slow cooker – Use parchment paper or a slow cooker liner for easy cleanup and to prevent sticking.
4. Check doneness – Slow cookers vary! Start checking at 2 hours with a toothpick in the center.
5. Cool before slicing – It smells amazing, but let it cool for at least 15 minutes so it holds its shape.

Tools You’ll Need

• Slow cooker (4-6 quart)
• Mixing bowls
• Whisk
• Silicone spatula
• Measuring cups & spoons
• Parchment paper (optional)

Substitutions & Variations

• No chocolate chips? Swap for chopped nuts or dried cranberries.
• Want it sweeter? Add ¼ cup more brown sugar.
• Make it healthier: Swap half the flour for whole wheat and use coconut oil instead of vegetable oil.

Make-Ahead Tips

• Mix the batter the night before and store it covered in the fridge. Pour it into the slow cooker when ready to bake.
• Freezer-friendly – Slice and freeze for quick snacks!

How to Make Slow Cooker Pumpkin Chocolate Chip Bread

1. Mix the Dry Ingredients

In a large mixing bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.

2. Mix the Wet Ingredients

In another bowl, whisk together pumpkin puree, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.

3. Combine Wet & Dry Ingredients

Gently fold the wet ingredients into the dry ingredients using a silicone spatula. Stir until just combined (a few lumps are okay).

4. Add Chocolate Chips

Fold in the chocolate chips until evenly distributed.

5. Prep the Slow Cooker

Line the slow cooker with parchment paper or grease it well. Pour the batter in and smooth the top.

6. Cook on Low

Cover with a paper towel under the lid and cook on LOW for 2 to 3 hours or until a toothpick comes out clean.

7. Cool & Serve

Let the bread cool in the slow cooker for 15 minutes, then lift it out and slice.

Leftovers & Storage

• Counter: Store in an airtight container for 2 days.
• Fridge: Keeps for up to a week.
• Freezer: Slice, wrap individually, and freeze for up to 3 months.

Time to Bake!

This Slow Cooker Pumpkin Chocolate Chip Bread is ridiculously easy and so good! Whether you’re making it for a cozy breakfast, an afternoon snack, or a sweet treat, you’re gonna love every bite. If you try it, drop a comment below and let me know how it turned out. Happy baking! 🎃🍞🍫