Slow Cooker Blueberry and Cinnamon Swirl Bread

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Slow Cooker Blueberry and Cinnamon Swirl Bread

Slow Cooker Blueberry and Cinnamon Swirl Bread is moist, delicious, and easy to make. You will find that the blueberries pack a punch of flavor and the cinnamon swirl twists and turns throughout the bread. This is the perfect dessert bread. Top with some ice cream and you are in for a true treat.

Pin Recipe

Prep Time: 15 minutes

Total Time: 3 hours 15 minutes

Course: Dessert

Cuisine: American

Servings: 8 people

Ingredients

Bread

• 1 teaspoon Baking Soda
• 2 cups All Purpose Flour
• 1/2 cup Butter
• 1 teaspoon Salt
• 1 cup White Sugar
• 4 Bananas ripe and mashed
• 2 large Eggs
• 2 tablespoons Milk
• 2 teaspoons Milk
• 1 cup Fresh Blueberries
• 1 1/2 teaspoons Vanilla Extract

Cinnamon Swirl

• 1 tablespoon Ground Cinnamon
• 1/2 cup White Sugar
• 1/4 teaspoon Ground Nutmeg

Instructions

• Lightly grease the inside of your slow cooker

Cinnamon Swirl

• In a bowl, toss together the cinnamon, sugar, and nutmeg
• Set aside

Bread

• In a bowl, mix together the baking soda, flour, and salt
• Set to the side
• In another bowl, beat together the sugar and butter until soft and airy
• Add in the eggs one by one and stir until they are mixed into the butter
• Stir in the vanilla, milk, and mashed bananas
• Slowly mix in the flour mixture and stir well to combine
• Fold in the blueberries
• Pour half of the cake batter into your slow cooker
• Sprinkle in half of the cinnamon swirl mix
• Pour the remaining batter on top and then top with the cinnamon swirl mix
• Cover the slow cooker and cook on LOW for 2 hours
• Remove the lid and allow the bread to cool for 1 hour
• Remove the bread from the slow cooker
• Slice and serve

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Slow Cooker Blueberry and Cinnamon Swirl Bread is a great homemade slow cooker meal that is sure to please you and the whole family. This recipe is even great for those times when you need to take a dessert into work or to a gathering.

This bread is not just an average bread recipe as it has blueberries in it and a cinnamon swirl that twists and winds throughout the bread itself.

I absolutely love making this recipe because it is not too difficult at all. In fact, prior to this recipe, I always had a hard time making bread in the oven. It would either burn or not be cooked enough in the oven or it would just not taste the way it should.

I thought I would try to make this bread in the slow cooker because I had the ingredients on hand and I wanted to see how it did. Well, it came out amazing and my family loves this as a dessert. It is refreshing, delicious, and moist.

I want you to be able to make this recipe and have success too, so I will provide you with some of the different tips, tricks, and variations I learned along the way.

First and foremost, you can use either fresh or frozen blueberries. I find that I like the taste of the fresh blueberries better, but if only frozen blueberries are available, do not hesitate to use them.

In addition, you are able to substitute the blueberries for any fresh fruit you want. I have tried this bread with raspberries, strawberries, and even peaches. They are all good. If you have a specific fruit you like, try it in this recipe. I would recommend that you avoid soft fruits such as kiwi or banana because they will just simply mash and become soft.

Oh, I forgot to mention that you could avoid the fruit altogether and opt in for some chocolate chips, butterscotch chips, or even vanilla chips. Oh yeah, now you are thinking and brainstorming about what to do.

When you go to remove the bread from the slow cooker, it is important that you take your time so it does not stick. You should run a knife along the edges to loosen the cake first. Once it is loose, you can tip the insert over and the cake will fall out onto your cooling rack.

If you find that your cake sticks too much, you probably did not grease the slow cooker enough. To prevent this, you should grease it a bit more or you can use parchment paper inside of your slow cooker. This way, you can simply life the parchment paper out of the slow cooker and the cake will not stick.

As always, make sure you watch your slow cooker to ensure that the bottom of the cake does not burn. I am confident that you will love this recipe as much as I do and I welcome you to try out some of the variations.

The slow cooker I used for this recipe was the Crock Pot Cook N' Carry Manual 6-Quart Slow Cooker. It was easy to just dial in the time needed to “bake” the cake, and the size of the cooker was ideal for making a moist cake that didn't take too long to finish up. Be sure and read the full review to check out the pros, cons, and how it compares to other similar devices.