1 c Flour 2 ea Eggs
1 1/2 t Baking powder 1/2 c Pumpkin (canned)
1 t Pumpkin pie spice 4 T Raisins or dried currants,
1/2 c Brown sugar, firmly packed -finely chopped
2 T Vegetable oil
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.
Yields
2 servings