Recipe: Crockpot Pumpkin Bread in Jars

Crockpot Pumpkin Bread in Jars
From: Better Homes and Gardens New Crockery Cooker
Makes 2 loaves

1 cup all-purpose flour
1 1/2 tsp baking powder
1 tsp pumpkin pie spice
1/2 cup brown sugar, firmly packed
2 tbsp vegetable oil
2 eggs
1/2 cup canned pumpkin (not pie filling)
4 tb raisins or dried currants, finely chopped

In small bowl combine flour, baking powder and pumpkin pie spice; set aside.

In medium mixing bowl combine brown sugar and oil; beat till well combined. Beat in eggs. Add pumpkin; mix well. Add flour mixture. Beat just until combined. Stir in raisins.

Pour pumpkin mixture into 2 well-greased and floured 1/2-pint straight-sided canning jars. Cover jars tightly w/greased foil. Place a piece of crumpled foil in 3-1/2 or 4 qt. crockery cooker with liner in place. Place jars atop crumpled foil.

Cover crock pot; cook on high setting for 1-1/2 to 1-3/4 hours or until a wooden toothpick inserted near centers comes out clean.

Remove jars from cooker; cool 10 minutes in jars. Remove bread from jars. Cool thoroughly on wire rack.

FOR 3-1/2 to 4 quart crockpots--Halve all ingredients.

WARNING: Use only CANNING JARS for this recipe. Others may not be tempered to withstand the heat. Do NOT use coffee or vegetable cans as most contain lead and are painted or sealed with materials that may give off toxic gases when heated. If storing bread in the jars refrigerate or freeze to prevent the formation of harmful bacteria.