1 c Flour
1 1/2 ts Baking powder
1 ts Pumpkin pie spice
1/2 c Brown sugar — firmly
2 tb Vegetable oil
1/2 c Pumpkin (canned)
4 tb Raisins or dried currants
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.
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.
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.