Serves: 5
Total Calories: 253

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

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 or currants. Pour pumpkin mixture into 2 well-greased and floured 1/2-pint straight-sided canning jars. Cover jars tightly w/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 hours or until a wooden toothpick inserted near centers comes out clean. Remove jars from the cooker one at a time, wipe rim of jar clean cool 10 minutes in jars on a wire rack. When completely cooled, put on lid and ring and screw on tightly. Jars will seal as the cake cools. Store like canned goods. 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. Makes 2 loaves.

FOR 3-1/2 to 4 QUART CROCKPOTS--Halve 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.

Nutritional Facts:

Serves: 5
Total Calories: 253
Calories from Fat: 60

More Recipes from the Cook'n Fix & Forget Cookbook:
Cheery Cherry Bread
Chocolate Chip Date-Nut Loaf
Corn Bread From Scratch
Cranberry Bread
Crockpot Pumpkin Bread in Jars
Dark Bread
Date Nut Bread
Deluxe Johnny Cake
Frozen Bread Loaves
Honey Wheat Bread
Lemon Saffron Bread
Pumpkin Butter Bread