1/2 cup of oil
1/2 cup of sugar
1/2 cup of packed brown sugar
2 eggs (beaten)
1 (15 oz.) can pumpkin
1 1/2 cup of flour (sifted)
1/4 teaspoon of salt
1/2 teaspoon of cinnamon
1/2 teaspoon of nut meg
1 teaspoon of baking soda
Blend the oil and both the sugars into a large bowl. Then, stir in the
beaten eggs and canned pumpkin. Add the remaining dry ingredients and mix
thoroughly. Pour the batter into a greased or oiled bread pan. (I use a canola oil spray that worked just fine.) Now add 2 cups of water in to your
crockpot and place the pan into a crockpot. Cover the top with 8-10 paper towels. This is to trap condensation and keep the bread from becoming mushy.
Place the crock pot lid onto the crockpot (I tried to make sure the paper towels were trapped around the lid so they wouldn't slip) and bake on high 2 1/2 to 3 hours.