Crockery Pot Pumpkin Bread

One of the kids brought me this recipe. Don’t know where they got it.

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

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.

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