Crockpot Pumpkin Bread in Jars


  • 1 cup Flour
  • 1 1/2 tsp. baking powder
  • 1 tsp. pumpkin pie spice
  • 1/2 cup brown sugar; firmly packed
  • 2 Tbsp. vegetable oil
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  • 2 Eggs
  • 1/2 cup pumpkin (canned)
  • 4 Tbsp. raisins or dried currants


In small bowl, combine flour, baking powder and pumpkin pie spice; set aside. In medium mixing bowl, combine brown sugar and oil; beat until 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; 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. Makes 2 loaves.


FOR 3-1/2 to 4 QUART CROCKPOTS--Halve all ingredients.

This recipe doesn't say you can seal them up and store them in your pantry but my Kerr Canning book recipe says you can; here's how: 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.

By Christi from Paducah, KY


December 14, 20060 found this helpful

what size jars do you put this mixture in? you say 1/2 pint jars, that seems very small. let me know if this is correct thanks

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