Slow Cooker Pumpkin Bread in Jars

By littlefish

This yummy pumpkin bread recipe is perfect for Fall! Canning season is well underway, and you can make this Slow Cooker Pumpkin Bread in Jars ahead for holiday gifts that will delight anyone who receives them.

Ingredients

• 1 cup flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon pumpkin pie spice
• 1/2 cup brown sugar, firmly packed
• 2 tablespoons vegetable oil
• 2 eggs
• 1/2 cup canned pumpkin
• 4 tablespoons raisins or dried currants

Details

Servings 2
Cooking time 105mins
Adapted from recipelion.com

Preparation

Step 1

In small bowl, combine flour, baking powder and pumpkin pie spice; set aside.

In medium 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.

Place a piece of crumpled foil in 3-1/2 or 4 qt. crockery cooker with liner in place.

Place jars atop crumpled foil.

Remove bread from jars. Cool thoroughly on wire rack. Makes 2 loaves.

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.

If you'll be giving these as gifts, take a piece of decorative cloth (about 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.

This recipe doesn't say you can seal them up and store them in your pantry but Kerr Canning book says

"Remove jars from oven one at a time, wipe rim of jar clean; put on lid and ring and screw on tightly. Jars will seal as cake cools. Store like cannod goods".