*  Exported from  MasterCook  *
 
                       CROCKPOT PUMPKIN BREAD IN JARS
 
 Recipe By     : 
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Breads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       c            ALL-PURPOSE FLOUR
    1 1/2   ts           BAKING POWDER
    1       t            PUMPKIN PIE SPICE
      1/2   c            BROWN SUGAR, firmly packed
    2       tb           VEGETABLE OIL
    2                    EGGS
      1/2   c            PUMPKIN (canned)
    4       tb           RAISINS or DRIED CURRANTS,
                         -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.
   
   FOR 3-1/2 to 4 QUART CROCKPOTS--Halve 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.
   
   Taken from “Better Homes and Gardens New Crockery
   Cooker”
   
   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. I like to use pinking
   shears to cut the cloth out with.
  
 
 
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