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Spray round 4qt slow cooker insert generously with nonstick cooking spray and set aside.
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In a large mixing bowl, whisk together flour, pumpkin pie spice, baking soda and salt.
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In a medium bowl, whisk together pumpkin, eggs, sugar and vegetable oil.
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Transfer wet mixture into dry ingredients and stir together just until combined.
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In the bowl of a stand mixer, or using a hand held mixer, beat cream cheese until smooth.
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Add sugar, egg, vanilla extract and pinch of salt.
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Continue mixing until smooth.
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Spoon pumpkin bread batter into slow cooker and smooth.
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Spoon dollops of cream cheese mixture on top of pumpkin bread batter and swirl using a butter knife.
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Turn slow cooker to high and cook for two hours.
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Halfway through cooking time, use dish towel, or oven safe gloves to rotate slow cooker insert 1/4 of a turn to promote even cooking.
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Once done cooking, lift slow cooker cover direct up off of slow cooker insert to prevent any condensation that has formed from dripping back onto the pumpkin bread.
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Turn slow cooker off and let pumpkin bread cool for 10 minutes.
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Run butter knife along outside edge of pumpkin bread.
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Using a dish towel, or oven safe gloves to protect hands, place covered hand gently on top of pumpkin bread and turn insert upside down to remove.
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Place on cooling rack to finish cooling.