I used the slow cooker twice in one day! (See below for cabbage rolls.) I cooked our Halloween pumpkin and ended up with 9 cups of pureed pumpkin, I tried this bread recipe from Katie's Vegetarian Slow Cooker book. The bread ended up being a little too dense and needed spices (it didn't call for any!). The pecan to pumpking ratio was nice though. I wonder if the the fresh pumpking had less flavor than canned.
Cooking bread in the slow cooker is interesting. It's more like steaming. We have a perfect loaf pan that sits about an inch off the bottom of the slow cooker. Otherwise you'd have to use a trivet or rack to hold the loaf pan up so it doesn't rest on the slow cooker. You put about 2c of boiling water in the bottom and you're ready to make tea bread.
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