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Crockpot Pumpkin Bread in Jars


Bronze Recipe Medal for All Time! 52 Recipes
December 14, 2006

Ingredients

  • 1 cup Flour
  • 1 1/2 tsp. baking powder
  • 1 tsp. pumpkin pie spice
  • 1/2 cup brown sugar; firmly packed
  • 2 Tbsp. vegetable oil
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  • 2 Eggs
  • 1/2 cup pumpkin (canned)
  • 4 Tbsp. raisins or dried currants

Directions

In small bowl, combine flour, baking powder and pumpkin pie spice; set aside. In medium mixing bowl, combine brown sugar and oil; beat until 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, half full. 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 cooker; cool 10 minutes in jars. Remove bread from jars. Cool thoroughly on wire rack. Makes 2 loaves.

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

This recipe doesn't say you can seal them up and store them in your pantry but my Kerr Canning book recipe says you can; here's how: Remove jars from the oven one at a time, wipe rim of jar clean; put on lid and ring and screw on tightly. Jars will seal as the cake cools. Store like canned goods.

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By Christi from Paducah, KY

Comment Was this helpful? Yes

Comments

By wera6 (Guest Post)
December 14, 20060 found this helpful

what size jars do you put this mixture in? you say 1/2 pint jars, that seems very small. let me know if this is correct thanks

Reply Was this helpful? Yes

Silver Post Medal for All Time! 267 Posts
October 5, 20220 found this helpful

I see recipes online that use both 1/2 pint and pint jars. Just be sure not to fill them more than halfway full or they will expand past the top of the jar and leave a big mess.

Reply Was this helpful? Yes
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