Serves: 6
Total Calories: 522

1 1/2 cups all purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon grated nutmeg
2 eggs
1 cup granulated sugar
1 cup pumpkin, drained
3/4 cup butter, melted
1/2 cup chopped nuts

Sift the flour, salt, baking soda, baking powder, cinnamon, ground ginger, and grated nutmeg together into a large bowl. With an electric beater, whip the eggs until frothy add the sugar gradually as you beat. With the beater on low, beat in the well-drained pumpkin (make sure there's as little moisture as possible left in the pumpkin) and the melted butter. Whip in the flour mixture, then fold in the chopped nuts. Pour into a 1-quart mold and cover with a loosely fitting plate. Set on a trivet or rack in the bottom of the slow cooker. Cover the cooker, but prop the lid open a fraction with a toothpick or a twist of foil to let excess steam escape. Cook on HIGH for 2 1/2 to 3 hours. When a toothpick inserted in the center of the cake comes out clean, it is done.
Makes 4 to 6 servings.

Nutritional Facts:

Serves: 6
Total Calories: 522
Calories from Fat: 263

More Recipes from the Cook'n Fix & Forget Cookbook:
Cheery Cherry Bread
Chocolate Chip Date-Nut Loaf
Corn Bread From Scratch
Cranberry Bread
Crockpot Pumpkin Bread in Jars
Dark Bread
Date Nut Bread
Deluxe Johnny Cake
Frozen Bread Loaves
Honey Wheat Bread
Lemon Saffron Bread
Pumpkin Butter Bread