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---------- Recipe via Meal-Master (tm) v8.05
Title: Pumpkin Bread in Jars
Categories: Cheesecakes, Crockpot
Yield: 4 servings
1 c All-purpose flour
1 1/2 ts Baking powder
1 ts Pumpkin pie spice
1/2 c Brown sugar; packed
2 tb Vegetable oil
2 Egg
1/2 c Pumpkin
1 tb Currants
Canning jars; *
In small bowl combine flour, bak. powder and pumpkin
pie spice. 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 till 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 hrs. or till a wooden toothpick
inserted near centers comes out clean. Remove jars from
cooker; cool 10 mins. in jars. Remove bread from jars. Cool
thoroughly on wire rack. Makes 2 loaves. For 3 1/2 to 4 qt.
cooker, half 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. Source: BH&G New Crockery Cooker
CookBook.
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