1 judy garnett
1 cup flour
1 1/2 tsp baking powder
1 tsp pumpkin pie spice
1/2 cup brown sugar, packed
2 tbsp vegetable oil
2 egg
1/2 cup pumpkin
4 tbsp currants
1 canning jars, *
Directions
In small bowl combine flour, bak. powder and pumpkin pie spice. In
med. mixing bowl combine brown sugar and oil; beat till well
combined. Beat in eggs. Add pumpkin; mix well. Add flour mixture.
Beat just till combined. Stir in raisins. 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 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.
Source: BH&G New Crockery Cooker CookBook. Judy Garnett/NC PJXG05A
10/25/91 (wrv)
Servings: 4 servings
C/P Pumpkin Brd In Jars Recipe brought to you by Recipe Ideas
Categories: Pumpkin; Squash; Vegetable
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We hope you enjoy this C_P Pumpkin Brd In Jars recipe.
