My slow cooker gets a workout! I use it several times a week!

 It really makes the best soups, stews and even desserts!
Here are five more tips to make your slow cooker work culinary magic for you…

1. Don’t put frozen food in your slow cooker
Frozen food lowers the cooking temperature too much and can promote bacterial growth in foods.
2. As tempting as it might be, try not to lift the lid too many times while food is cooking.
Lifting the lid disrupts the slow cooker’s steam-condensation cycle and it will take longer for food to cook.
3. Use only wooden, plastic or rubber utensils in a slow cooker.
Metal utensils can scratch and damage the surface of a slow cooker. I’ve learned the hard way!
4. Look for new and interesting slow cooker recipes that come from reliable sources.
 Most people make the same handful of slow cooker meals over and over again… no wonder we get bored with this handy appliance!
Get adventurous and try new and different ingredients!
BEST TIP!  5. Slow cookers make fabulous moist desserts!
One of the biggest strengths of a slow cooker is their ability to make scrumptious cakes, sweet breads, cheesecakes,  pudding cakes, quick breads, bread puddings, tiramisu, cooked fruits, brownies and more.
Below is a recipe for a moist and delicious seasonal bread!
Slow cookers can turn out fabulous meals with very little effort! So work to your cooker’s strength and avoid its weaknesses it will reward you with deliciousness!


This pumpkin bread uses very little butter and no oil. Steam gives it its moist texture. And buttermilk add to its wonderful flavor!
2 TBS butter
1 cup sugar
1 egg
1 cup canned pumpkin (not pumpkin pie mix)
1/2 cup buttermilk
1 1/2 cups flour
1 1/4 tsp baking soda
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 tsp salt
Cream butter and sugar in a large bowl with an electric mixer. Add  1 egg and beat until well mixed.
Add pumpkin and buttermilk and beat until mixed together.
In a medium bowl, sift flour, baking soda, cinnamon, nutmeg and salt.
Add to pumpkin mixture in two batches and beat until just blended.Put the pumpkin bread batter in a greased loaf pan that fits in your slow cooker. If your slow cooker is round a clean coffee can can be substituted.
Grease a loaf pan and pour in pumpkin bread mixture.
Grease the non shiny side of foil and put over pan, shiny side up, securing tightly.
Add 2 cups of water to the slow cooker and add the loaf pan.
Put on the slow cooker lid and cook for 3 1/2 to 4 hours on high.
Take loaf pan out of the slow cooker and turn the pumpkin bread out onto a cooking rack.
Delicious served warm with whipped cream, ice cream or in a puddle of  creme anglaise.
Remember to pin this to your slow cooker for recipe Pinterest board. Follow me and see all my yummy recipes on my FOODIE FUN Pinterest board HERE.
10 Best Slow cooker Tips Part II, Pumpkin Bread Recipe Title Page - BLOG



  1. says

    I’m dying to find new slow-cooker recipes!! I’ll have to look through yours. I
    Never would have guessed you could make pumpkin bread in one! But I did just manage bread, so I guess I shouldn’t be surprised anymore!

  2. says

    Good Afternoon Yvonne, I use my slow cooker on a regular basis, but I have never thought to try making cakes using the slow cooker. This is exciting and I am going to try your recipe. Thank you for giving me another use for my slow cooker. Best Wishes Daphne

  3. says

    Im in desperate need of a new cooker! The lid came off mine and its such a hassle to open it now and HOT! Too bad they dont see replacement lids, bc the cooker still works great :( Your’s looks pretty lovely… maybe Ill have to look for one like it.

  4. says

    I have never thought to cook a cake or bread in the slow cooker. I will have to see if I have a loaf pan that fits in my slow cooker. Thanks!!!! Hope to SEE YOU SOON!!!!!!!!!!!!!!!!!!!!!!!!!

  5. says

    Hi Yvonne: I love my slow cooker also. This time of year it is so handy and I love it for camping. Such good food without using the tiny oven. Your picture is so pretty with the polka dot bow around the bread. Looks like a great recipe. Thank you for leaving such nice comments on my Autumn post..Happy Weekend..Judy

  6. says

    Yvonne~ I’ve glanced at slow cooker baking recipes but it never occurred to me you put a loaf pan in your slow cooker! I’m going to have to see if I have a pan that will fit or improvise, I have some open pumpkin in the fridge I need to use right away! Love your bow-tied loaf :)

  7. says

    Oh My Goodness Yvonne,
    This sounds so good. I have a question, can I substitute Sweet Potato for the Pumpkin? Being from the South we have an abundance of Sweet Potatoes and I use them a lot.
    Thank you and Have a Beautiful Pennsylvania Morning!

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