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C/p Pumpkin Brd In Jars

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      Title: C/P PUMPKIN BRD IN JARS
 Categories: Crock-pot, Breads
      Yield: 4 Servings
 
           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.
  Source: BH&G New Crockery Cooker CookBook. Judy Garnett/NC PJXG05A
  10/25/91 (wrv)
 
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