Crockpot Pumpkin Bread in Jars
1 cup flour
1 teaspoon baking powder
1 teaspoon pumpkin pie spice
1/2 cup brown sugar
2 tablespoons oil
2 eggs
1/2 cup canned pumpkin
4 tablespoons raisins, finely chopped
In small bowl combine flour, baking powder and pumpkin pie spice;
set aside. In med. 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; 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. 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.
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. 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.
Source of Recipe: Better Homes and Gardens New
Crockery Cooker |