Crockpot Pumpkin Bread

---------- Recipe via Meal-Master (tm) v8.02

Title: Crockpot Pumpkin Bread
Categories: Breads, CrockPot
Yield: 2 servings

1 c ALL-PURPOSE FLOUR
1 1/2 ts BAKING POWDER
1 ts 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.

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