Sue Freeman posted on 4-5-98
Pumpkin Bread in Jars
Yield: 4 servings
1 c All-purpose flour
1 1/2 ts Baking powder
1 ts Pumpkin pie spice
1/2 c Brown sugar; packed
2 tb Veg. oil
2 Egg
1/2 c Pumpkin
4 tb Currants
Canning jars; wide mouth
In small bowl combine flour, baking powder and pumpkin
pie spice.
In medium mixing bowl combine brown sugar and
oil; beat till well combined. Beat in eggs. Add pumpkin and mix well.
Add flour mixture. Beat just till combined. Stir in raisins.
Pour pumpkin mixture into 2 well-greased and floured half pint
straight-sided canning jars.
Cover jars tightly with 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.