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Crockpot Pumpkin Bread


1 cup all-purpose flour
1 1/2 tsp baking powder
1 tsp pumpkin pie spice
1/2 cup brown sugar, firmly packed
2 tbsp vegetable oil
2 eggs
1/2 cup pumpkin (canned)
4 tbsp raisins or dried currants, finely c, hopped

In small bowl combine flour, baking powder and pumpkin pie spice; set

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.


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.


Servings: 2



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