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Pumpkin Bread

1/2 cup all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon pumpkin pie spice
1/4 cup packed brown sugar
1 tablespoon cooking oil
1 egg
1/4 cup canned pumpkin
2 tablespoons raisins -- finely chopped
2 1/2 pint straight-sided canning jars -- greased and floured

In a small bowl, combine flour, baking powder, and pumpkin pie spice. In a medium mixing bowl, combine brown sugar and oil; beat until well combined. Beat in egg. Add pumpkin; mix well. Add flour mixture. Beat until just 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 slow cooker. Place jars atop crumpled foil. Cover; cook on High setting for 1 1/2 to 1 3/4 hours or until a toothpick inserted near centers comes out clean.

Remove jars from cooker; cool 10 minutes in jars. Carefully remove bread from jars. Cool thoroughly on a wire rack.

*Makes 2 loaves*

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