- Exported from MasterCook
CROCKPOT PUMPKIN BREAD IN JARS
2 Preparation Time :
Categories : Breads
Amount Measure Ingredient -- Preparation Method -- -- --
1 c ALL-PURPOSE FLOUR
1 1/2 ts BAKING POWDER
1 t 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.
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.
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
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. - - - - - - - - - - - - - - - - - -
