Slow Cooker Pumpkin-Blueberry Bread

Ingredients

• Nonstick cooking spray
• 2 eggs, lightly beaten
• 1 1/2 cups sugar
• 3/4 cup canned pumpkin
• 1/2 cup half-and-half
• 1/2 cup vegetable oil
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 1/2 teaspoons pumpkin pie spice
• 1/2 teaspoon salt
• 3/4 cup fresh blueberries
• 1 tablespoon all-purpose flour
• 1/2 cup chopped pecans
• Maple syrup (optional)

Directions

1. Coat a 4-qt. oval slow cooker with cooking spray; line base and sides with parchment paper. In a medium bowl combine the next five ingredients (through oil).
2. In a large bowl blend together the next four ingredients (through salt). Add pumpkin mixture all at the same time to flour mixture; mix just until combined. Toss blueberries with 1 Tbsp. flour; fold into batter. Spoon into cooker.
3. Cover and cook on high 1 hour. If possible, give crockery liner a half-turn. Sprinkle bread with pecans. (Carefully lift lid so condensation from lid does not drip onto bread.) Cover and cook on high 1 to 1 1/2 hours more or until the point that a toothpick comes out clean.
4. Turn off cooker. Remove lid. Cover opening of the cooker completely with a paper towels and replace the lid. Cool it for 30 to 45 minutes.  Whenever wanted, serve with maple syrup.