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C/p Pumpkin Brd In Jars

Yield: 4 Servings

Ingredients and directions for this recipe

Judy Garnett
1 c Flour
1 1/2 ts Baking powder
1 ts Pumpkin pie spice
1/2 c Brown sugar; packed
2 tb Vegetable oil
2 Egg
1/2 c Pumpkin
4 tb Currants
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 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 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 1/2 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.

See also:
Previous recipe C/p Chicken Cacciatore
Next recipe C/p Xmas Bread Pudding

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