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Ingredients
- 1 c. All-purpose flour
- 1 1/2 tsp baking pwdr
- 1 tsp pumpkin pie spice
- 1/2 c. brown sugar, firmly packed
- 2 Tbsp. vegetable oil
- 2 x Large eggs
- 1/2 c. pumpkin (canned)
- 4 Tbsp. raisins or possibly dry currants, finely minced
Directions
- In small bowl combine flour, baking pwdr and pumpkin pie spice; set aside.
- In med. mixing bowl combine brown sugar and oil; beat until well combined. Beat in Large eggs. Add in pumpkin; mix well. Add in flour mix. Beat just till combined. Stir in raisins.
- Pour pumpkin mix 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 possibly 4 quart. 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 possibly till a wooden toothpick inserted near centers comes out clean.
- Remove jars from cooker; cold 10 min in jars. Remove bread from jars. Cold thoroughly on wire rack.
- Makes 2 loaves.
- FOR 3-1/2 to 4 Qt CROCKPOTS-Halve all ingredients.
- WARNING: Use only CANNING JARS for this recipe. Others may not be tempered to withstand the heat. Don't use coffee or possibly vegetable cans as most contain lead and are painted or possibly sealed with materials which may give off toxic gases when heated.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 225g | |
| Recipe makes 2 servings | |
| Calories 697 | |
| Calories from Fat 171 | 25% |
| Total Fat 19.33g | 24% |
| Saturated Fat 2.72g | 11% |
| Trans Fat 0.35g | |
| Cholesterol 208mg | 69% |
| Sodium 1032mg | 43% |
| Potassium 435mg | 12% |
| Total Carbs 120.26g | 32% |
| Dietary Fiber 2.7g | 9% |
| Sugars 66.46g | 44% |
| Protein 13.61g | 22% |
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