CrockpotRecipes

Crockpot Pumpkin Bread in Jars

Ingredients

  • 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

Directions

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.

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By Christi from Paducah, KY

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By wera6 (Guest Post)
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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Food and Recipes Recipes CrockpotDecember 14, 2006
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