Crockpot Pumpkin Bread in Jars recipe
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Breads Recipes
Crock Pot and Slow Cooker Recipes
Eggs Recipes
Raisins Recipes
 
Timings & Yeildings
Prepration : 30mins
Cooking : 90mins
Total : 120mins
Yeildings: 2servings
Direction and Ingredients
Amount Ingredient Preparation
1 cup flour
1 1/2 teaspoon baking powder
1 teaspoon pumpkin pie spice
1/2 cup brown sugar firmly packed
2 tablespoons vegetable oil
2 each eggs
1/2 cup pumpkin (canned)
4 tablespoons raisins or dried currants, finely chopped
 In small bowl combine flour, baking powder and pumpkin pie spice; set aside. 

In medium size 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 with greased foil. Place a piece of crumpled foil in 3-1/2 or 4 quart crockery cooker with liner in place. Place jars atop crumpled foil.

Cover; 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 1 minutes in jars. Remove bread from jars. Cool thoroughly on wire rack. Makes 2 loaves.

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.

Seal them and store them in your pantry: Remove jars from the oven one at a time, wipe rim of jar clean; put on lid and ring and screw on tightly. Jars will seal as the cake cools. Store like canned goods.

If you'll be giving these as gifts, take a piece of decorative cloth (about 1-inch larger in circumference than the lid or as large as you'd like) and put it on top of the lid, then screw on the ring. Make sure you screw the lid on very tightly.
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