Yield: 4 Servings
|\N \N||Judy Garnett|
|1½ teaspoon||Baking powder|
|1 teaspoon||Pumpkin pie spice|
|½ cup||Brown sugar; packed|
|2 tablespoons||Vegetable oil|
|\N \N||Canning jars; *|
In small bowl combine flour, bak. powder and pumpkin pie spice. 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 till combined. Stir in raisins. Pour pumpkin mixture into 2 well-greased and floured ½-pint straight-sided canning jars. Cover jars tightly w/greased foil. Place a piece of crumpled foil in 3½ or 4 qt. crockery cooker with liner in place. Place jars atop crumpled foil. Cover; cook on high setting for 1 ½ to 1 ¾ hrs. or till a wooden toothpick inserted near centers comes out clean. Remove jars from cooker; cool 10 mins. in jars. Remove bread from jars. Cool thoroughly on wire rack. Makes 2 loaves. For 3 ½ to 4 qt. cooker, half 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.
Source: BH&G New Crockery Cooker CookBook. Judy Garnett/NC PJXG05A 10/25/91 (wrv)