NOTE: Brisket and sauce may be refrigerated separately, if covered, for up to 2 days or frozen. Defrost in refrigerator overnight, bringing to room temperature...
Great for a lunch by the pool, a picnic in the woods, or a light summer meal. Don't forget to try as a dip too!
Pumpkin Bread Pudding – A tasty dessert for the slow cooker
I love this delicious bread! I spread yummy honey butter on a slice for breakfast with a hot cup of coffee...and another slice at the end of the day for dessert! - Nicole
- 1/2 Can Pumpkin
- 1/2 (8 oz) block Cream cheese, softened
- 2 Eggs
- 1 Cup Sugar
- 1 Teaspoon Baking soda
- 2 Cups Flour
- 1 Teaspoon Cinnamon
- 1 Stick of butter or margarine, melted
- 1 Cup Pecans or nut of choice (optional)
In a medium to large bowl, mix the pumpkin and cream cheese together.
Mix in the next six ingredients until well blended. Stir in nuts
Spray bottom of slow cooker with baking spray and pour batter into crock.
Cover and cook on HIGH for 3 hours or until toothpick inserted comes out clean.
When done, remove crock from heat and let cool for 10-15 minutes. Flip onto a platter and serve at warm
or room temperature. We like to eat ours warm with honey butter and a good, hot cup of coffee!
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