Vegetarian Crockpot Pumpkin Bread In Jars

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Vegetarian Crockpot Pumpkin Bread In Jars

 

Recipe By :

Serving Size : 1 Preparation Time :0:00

Categories : Crockpot Vegetarian

Amount Measure Ingredient -- Preparation Method

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1 cup Flour

1 1/2 teaspoons Baking powder

1 teaspoon Pumpkin pie spice

1/2 cup Brown sugar -- firmly packed

2 tablespoons Vegetable oil

2 Eggs

1/2 cup Pumpkin (canned)

4 tablespoons Raisins or dried currants -- f

 

Recipe by: Better Homes and Gardens New Crockery Cooker 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.

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.