Crockery Pot Pumpkin Bread
Posted: Tue Jul 07, 2009 4:32 pm
Crockery Pot Pumpkin Bread
Ingredients:
1 c. all-purpose flour
11/2 tsp. baking powder
1 tsp. pumpkin pie spice
1/2 c. brown sugar, firmly packed
2 tbsp. vegetable oil
2 eggs
1/2 c. pumpkin (canned)
4 tbsp. raisins or dried currants, finely chopped
Preparation:
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. Cover jars tightly with greased foil. Place a piece of crumpled foil in 31/2 or 4 quart crockery cooker with liner in place. Place jars atop crumbled foil.
Cover; cook on high setting for 11/2 to 13/4 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.
Ingredients:
1 c. all-purpose flour
11/2 tsp. baking powder
1 tsp. pumpkin pie spice
1/2 c. brown sugar, firmly packed
2 tbsp. vegetable oil
2 eggs
1/2 c. pumpkin (canned)
4 tbsp. raisins or dried currants, finely chopped
Preparation:
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. Cover jars tightly with greased foil. Place a piece of crumpled foil in 31/2 or 4 quart crockery cooker with liner in place. Place jars atop crumbled foil.
Cover; cook on high setting for 11/2 to 13/4 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.