Recipe - Crockpot Pumpkin Bread

1 cup Allpurpose flour
1 One half teaspoon Baking powder
1 teaspoon Pumpkin pie spice
One half cup Brown sugar; firmly packed
2 tablespoon Vegetable oil
2 Eggs
One half cup Pumpkin (canned)
4 tablespoon 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 wellgreased and floured 1/2pint
straightsided canning jars. Cover jars tightly w/greased foil. Place a
piece of crumpled foil in 3One half or 4 qt. crockery cooker with liner in
place. Place jars atop crumpled foil.

Cover; cook on high setting for 1One half to 1Three fourths 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 3One half to 4 QUART CROCKPOTSHalve 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.

Date: Thu, 13 Jun 1996 16:23:26 5

From: "Greg" LiveTV@en.com

MMRecipes Digest V3 #164

From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.