Slow Cooker Pumpkin Yeast Bread

• 1/3 cup packed brown sugar
• 1 package (1/4 ounce) quick-rise yeast
• 2 teaspoons pumpkin pie spice
• 3/4 teaspoon salt
• 3-1/2 to 4 cups all-purpose flour
• 3/4 cup 2% milk
• 2 tablespoons butter, cubed
• 3/4 cup canned pumpkin
• 1 large egg, lightly beaten
• 1/3 cup raisins
• 1/3 cup chopped pecans, toasted
• 1/3 cup butterscotch chips, optional

1. In a large bowl, mix brown sugar, yeast, pie spice, salt and 1-1/2 cups flour. In a small saucepan, heat milk and butter to 120u0b0-130u0b0; stir into dry ingredients. Stir in pumpkin, egg and enough remaining flour to form a soft dough (dough will be sticky).
2. Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. During the last few minutes of kneading add raisins, pecans and, if desired, chips. Shape into a 6-in. round loaf; transfer to a greased double thickness of heavy-duty foil (about 12 in. square). Lifting with foil, place in a 6-qt. slow cooker. Press foil against bottom and sides of slow cooker.
3. Cook, covered, on high 2-1/2 to 3 hours or until a thermometer reads 190u0b0-200u0b0. Remove to a wire rack and cool completely before slicing.

brown sugar, yeast, pumpkin pie spice, salt, allpurpose, milk, butter, pumpkin, egg, raisins, pecans, butterscotch chips

Taken from www.tasteofhome.com/recipes/slow-cooker-pumpkin-yeast-bread/ (may not work)