Ingredients needed:
* Nonstick cooking spray
* 2 eggs
* 3/4 cup canned pumpkin
* 1 cup of sugar
* 1/2 cup of vegetable oil
* 1 2/3 cups of all-purpose flour
* 1 1/2 teaspoons pumpkin pie spice
* 1 teaspoon of baking soda
* 1/2 teaspoon of salt
* 3/4 cups fresh cranberries or frozen cranberries, thawed
* 1 tablespoon all-purpose flour
* 1/4 cup of chopped pecans, toasted
Preparation steps:
* Coat crockpot with cooking spray; set aside. In a medium bowl, combine eggs, pumpkin, sugar, and oil; set aside.
* In a large bowl, stir together the 1 2/3 cups flour, the pumpkin pie spice, baking soda, and salt. Add pumpkin mixture all at once to flour mixture; stir just until combined. In a small bowl, combine the 1/2 cup cranberries and 1 tablepoon of flour; toss gently to coat. Gently fold cranberry mixture into batter.
* Spoon batter into the prepared crockpot. Top with the remaining cranberries and pecans.
* Cover and cook on high for 2 hours or until a toothpick inserted near the center comes out clean.
(Note: When removing lid, lift carefully so condensation from lid does not drip onto the bread.) Remove crockery liner from crockpot. Cool, uncovered, on a wire rack for 10 minutes. Loosen sides of bread, and use a wide spatula to lift bread from cooker. Cool completely on a wire rack.
Serve and enjoy
(serves 8)
