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Pumpkin Bread
Ingredients
Makes 2 loaves
1 cup all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon pumpkin pie spice
½ cup brown sugar, firmly packed
2 tablespoons vegetable oil
2 eggs
½ cup pumpkin (canned)
4 tablespoons raisins or dried currants, finely chopped
Method
In small bowl combine flour, baking powder and pumpkin pie spice; set aside. In a 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 ½-pint straight-sided canning jars. Cover jars tightly with greased foil. Place a piece of crumpled foil in 3½ or 4 quart slow cooker with liner in place. Place jars atop crumpled foil.
Cover; cook on high setting for 1½ to 1¾ hours or until a wooden toothpick inserted near centres comes out clean. Remove jars from cooker; cool 10 minutes in jars. Remove bread from jars. Cool thoroughly on wire rack.
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