- 1/2 Cup oil
- 1/2 Cup brown sugar
- 1/2 Cup sugar
- 2 eggs, beaten
- 1 fifteen ounce can pumpkin puree
- 1 1/2 Cup flour
- 1/4 Teaspoon salt
- 1 Teaspoon cinnamon
- 1 Teaspoon nutmeg
- 1 Teaspoon baking powder
- 1 Cup pecans, chopped
Blend the oil and both of the sugars into a bowl.
Stir in the eggs and pumpkin then add in the remaining dry ingredients and mix well. Add in the pecans and mix until everything is incorporated.
Pour the batter into a greased or oiled bread pan slow cooker.
Bake the pumpkin bread on high for 2 hours.