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, half full. 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